“From the "Young Times" magazine- submitted by Insiya Z. Mukadam, and she's just 10 years old! She's Chef of the Week at 10, when I was 10, all I knew to do was EAT EAT EAT! Haha:)”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil and cut the potato into cubes.
  2. Finely chop the tomato and chilli and corriander leaves.
  3. Add them to the cooked chana.
  4. Add chaat masala, salt, red chilli powder, roasted cumin seed powder and black salt.
  5. Mix well.
  6. Squeeze lime juice.
  7. Mix well once again.
  8. Garnish with corriander leaves.
  9. Serve chilled.

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