Boiled potatoes spruced up with spicy cilantro-mint chutney, sweet-sour tamarind chutney and Sev, served in a papad bowl. I picked this recipe from Marlena Spieler's 'Yummy Potatoes'. I have a few recipes bookmarked from the 65 potato recipes it carries.
Making bowls from papads is new to me but it turned out fairly easy. You fry a papad, immediately transfer in a deep bowl when its still tender and press it gently into the bowl, so that it takes the bowl's shape. It couldn't get any simpler!
Ingredients for Batata Bowl:
4-5 medium sized potatoes, boiled and then cubed into small bite sizes pieces.
1 cup Sev
1/2 cup chopped onions
1 green chili finely chopped.
Assemble the bowl:
Start with putting potatoes in the papad bowl, next add a tbsp of chopped onions and a little chopped chilies. Pour mint-cilantro chutney on one side and sweet-sour tamarind chutney on the other. Sprinkle sev on top. Repeat with rest of the bowls.
I tried this at home and it was a big hit!
ReplyDeleteThanks much for the recipe :)