Potatoes  		450 gms / 1lb
  	Salt 			to taste
  	Black Salt 		1 tsp
  	Red Chili pdr 		1 tsp
  	Cumin Powder  		1 tsp
  	Coriander pdr		1 tsp
  	Green Chillies		1 tsp
  	Coriander chopped	1 tblspn
  	Ginger chopped		1 tsp
  	Lemon juice   		4 tbsp
  	Oil 		    	to fry

  	Coriander Chutney  	1 tsp (optional)
  	Tamarind Chutney    	1 tsp (optional)

• Boil, peel and cut the potatoes into bite size cubes.
• Deep-fry the cubed potatoes in oil until crisp and golden brown over a moderate heat. The potatoes can be shallow fried on a tawa with very little oil.
• Add a little coriander powder and broil for a minute before removing the potatoes from the fire.
• Remove and set aside.
• Sprinkle a little salt, black salt, chili powder and cumin powder, chopped coriander leaves and chopped ginger, chopped green chillies and squeeze some lemon juice over the top.
• Add a little Green Coriander Chutney and a little Tamarind Chutney and mix well. It also makes the chaat a little moist.
• Generally served cold but can also be served hot.
• Serve garnished with chopped coriander on a bed of lettuce.
  
• Can be made fiery hot or mild as per the taste.
  

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