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Tangy Potato Chaat (Aloo chaat)

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Serves three to four.

  • by Bharti Kirchner from Fine Cooking
    Issue 9

For those concerned with the fat content of most potato salads, this Indian chaat is ideal. Potatoes are steeped in a fat-free lime dressing and tossed with chiles, cilantro, and fresh ginger. The result is a tangy blend of diverse and complementary flavors.

  • 1/4 cup coarsely chopped cilantro
  • 1 Tbs. cored, seeded, and chopped jalapeño
  • 8 to 10 fresh mint leaves
  • 1 Tbs. coarsely chopped fresh ginger
  • 1-1/2 lb. waxy potatoes (preferably Yellow Finn or Yukon Gold), peeled and cut into
  • 1-1/2-in. cubes
  • 1/4 cup freshly squeezed lime juice
  • 1/2 tsp. chaat powder
  • 1/2 tsp. salt

Put the cilantro, jalapeño, mint, and ginger in a food processor and process until finely chopped. Set aside.

Steam or boil the potatoes until they can be pierced easily with a fork, 15 to 20 min.  Meanwhile, mix the lime juice, chaat powder, and salt in a large bowl. Add the cooked, drained potatoes and toss gently to coat; they will absorb the juice quickly. Add the herb paste and toss again. Taste and adjust seasonings. Serve immediately or chill for 45 min. and serve cold.

nutrition information (per serving):
Calories (kcal): 110; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 4; Monounsaturated Fat (g): 0; Carbohydrates (g): 26; Polyunsaturated Fat (g): 0; Sodium (mg): 300; Cholesterol (mg): 0; Fiber (g): 3;

Photo: Susan Kahn

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