Author Notes
The spicing for this salad is solely provided by a unique spice blend called Chaat masala (chaat: to lick). The components of the spice blend include, Dry Ginger, Aamchoor, black pepper, Black Salt, bishopsweed, cumin, amongst others. Indians either hate this blend or are absolutely crazy about it. those who love it sprinkle it on just about anything, from watermelon to cucumber salad while those who hate it... their loss!
Its worth buying a commercially packaged brand such as MDH or Everest. (the getting the proportions right can be tricky when making in small quantities),
The potato salad presented here does not involve mayonnaise. Instead it relies on the Masala coating to pair with the unsalted boiled potatoes and the tart pomegranate berries to provide a unique lip smacking experience. —Panfusine
Ingredients
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2
large idaho potatoes, boiled & cubed
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1
kirby cucumber, finely chopped
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1/2 heaped tablespoons
chaat masala
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1 pinch
paprika
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1/4 teaspoon
brown sugar
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1 tablespoon
cilantro finely chopped
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1/4 cup
pomegranate arils
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shaved strips of ripe mango
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Salt to taste
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Juice of 1/2 lime
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sprigs of mint for garnishing
Directions
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Combine all the ingredients, except the pomegranate arils & mango, in a large mixing bowl. Toss to combine. Taste and adjust salt & chaat masala levels to your personal preference
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Garnish with pomegranate and mango. Top with a sprig of fresh mint. Serve cold
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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