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By: Vahrehvah
Region: North Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


Potatoes 3 Numbers
Peppercorns 1 Teaspoons
Coriander seeds 1 Teaspoons
Dry red chilli 4 Numbers
Cumin seeds 1 Teaspoons
carom seeds 1/2 Teaspoons
pomegranate powder 1 Teaspoons
Black salt 1/2 Teaspoons
Oil for deep fry 2 Cup
Tomato (chopped) 2 Numbers
Onions 1 Numbers
Green chilli (chopped) 2 Numbers
Sweet chutney 2 Tablespoons
Mint chutney 2 Tablespoons
yogurt 3 Tablespoons
Red chilli powder 1/2 Teaspoons
Chopped coriander 1/2 Bunch
Lime juice 2 Numbers


Boil the potatoes and cut into quarters. In a hot pan add peppercorns, coriander seeds, dry red chilli, cumin seeds, carom seeds dry roast all the ingredients and let it cool down. In a blender add all the roasted ingredient and add pomegranate powder, black salt, regular salt blend it like a powder. Heat oil in a pan add boiled potato pieces and deep fry it until the potatoes golden brown. Transfer these fried potatoes in a bowl and add sprinkle prepared masala put this in a plate. In this add chopped tomato, onions, green chilli, sweet chutney, mint chutney, yogurt and again add sweet chutney and mint chutney. Finally add red chilli powder, chopped coriander, lime juice. Serve it.

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