What can be greater than the joy of sharing with family and friends! I’m sharing recipes that people have loved, time and again, at my home. In the spirit of sharing: from my hearth to yours! (These recipes were also a part of the Live cookout I conducted for ElsaTable).
In a pressure cooker, take as much water as is required to just cover the potatoes. Add ½ tbsp salt and potatoes and pressure-cook for 1 whistle. After the pressure is released, remove potatoes and cool. Do not peel.
In an iron/ cast iron kadhai, take 1½ tbsp mustard oil. Heat it well, then reduce the flame and add rai, curry leaves, and dhania powder.
Fry the dhania powder for a few seconds on medium flame till it changes colour. .
Add the baby potatoes, stir well.
Add the chhole masala, kala chaat masala, and salt.
Mix well and keep stirring for 5 minutes or so on slow flame till all the potatoes are well-coated with the masalas.
Adjust the seasoning and salt according to taste.
Remove immediately from the iron kadhai into a serving dish.
Refrigerate leftovers
