Monday, June 23, 2014,12:45 PM
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- Warm Potato Salad
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PrintPOTATO SALAD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix together the hung yogurt, ginger-garlic-chilli paste, salt and black pepper and use to marinate the potatoes and onions for 15 minutes.
- Thread the peppers on to skewers and hold them over a gas flame to roast, turning them so that they cook evenly all over and the skin gets almost charred.
- Thread the marinated potatoes and onions on to skewers. Heat a tawa, add the oil, then lay on the skewers. Cook on a medium heat, rotating the skewers so that the potatoes and onions turn an even light brown.
- Combine the chopped peppers, potatoes and onions in a bowl. Add the chutney, lemon juice and chaat masala, and toss well. Serve warm.
INGREDIENTS
- 500 grams hung natural low-fat yogurt
- 4 tablespoon ginger-garlic-green chilli paste
- 2 teaspoon salt
- 2 teaspoon ground black pepper
- 40 baby potatoes, parboiled
- 40 baby onions
- 4 medium-sized green pepper
- 4 medium-sized red pepper
- 4 medium-sized yellow pepper
- 6 teaspoons sesame oil
- 6 tablespoons green chutney
- 4 tablespoon lemon juice
- 4 teaspoon chaat masala
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