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Ingredients \250 gms. potatoes |
Instructions
Boil
potatoes till soft, peel and dice.
In a bowl combine the potato,
tomato, sliced onion, fresh dhaniya, green chilies, and boondi and chick
peas.
Keep the chutney and yogurt in separate bowls to be added
according to taste.
In another bowl combine the papri and rice
crispies. You can also add a handful of plain corn flakes to make it
crunchier.
To
serve, in a plate add the vegetable mixture. Top it with the dry
ingredients mixture. Add yogurt, chutney, salt and chat masala
according to taste.
NOTE: - to make the boondi mix about
3-4
table spoons of besan powder with water to make a paste which is
neither too fluid nor too viscous. Add a dash of baking powder and keep
aside for 10-15 minutes. Then heat oil for deep frying and when hot
take a teaspoon and drop blobs of the besan mixture to form little
balls. Remove as soon as they turn golden brown and put into a bowl of
water. In a couple of minutes they will become soft. Remove from the
water and squeeze out the excess water with your hand.
