Spicy Potato and Chana Salad
by Tarla Dalal
Added to 650 cookbooks
This recipe has been viewed 19459 times
A very different and masaledar salad.
- Boil the potatoes and cut into small pieces.
- Soak the kabuli chana overnight. Next day, cook in pressure cooker with soda bi-carb. Drain when tender.
- Mix the lemon juice, cumin powder, chaat masala, groundnut oil, coriander and salt.
- Add the potatoes and kabuli chana and mix well.
- Sprinkle pomegranate seeds on top. Surround with tomato and onion slices. Decorate with mint leaves.
- Serve cold.
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