Aloo Pudina Chat - Cold Minted Potatoes

Chat is served cool, but not chilled, since chilling muffles the fragrances of the spices and herbs. It can be served as an appetizer or as a salad before a meal. Using warm red wax potatoes rather than russet potatoes potatoes ensures a tight-grained texture that won't lose its crispness when coated in a dressing.

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Course: Appetizer, Brunch, Side Dish, Snack

Cuisine: Indian, North Indian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Large saucepan, colander
Bowl

Ingredients

6 medium Red wax boiling potatoes
2 small Cucumbers, peeled, halved lengthways, seeds scraped out, and cut into ½-inch slices
2 tsp Kosher salt
2 tbsp Lemon juice
1 tsp Ground Cumin, lightly toasted in dry pan
1 tsp Ground Coriander, lightly toasted in dry pan¼
¼ tsp Each: black and red pepper
¼ cup Fresh mint leaves, chopped or 1 tbsp dried mint

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Instructions

Place unpeeled potatoes in a saucepan and cover with water. Bring to a boil and cook until tender but firm. Drain and peel. While still warm, cut them into equal ¾-inch cubes.
Place cucumbers and potatoes in a bowl. Gently coat everything with salt and lemon juice. Add remaining ingredients and carefully toss. Cover bowl and put in refrigerator to cool slightly, being careful not to chill them. Adjust seasonings and serve heaped on shredded lettuce or on a flat plate with toothpicks.

Notes

This dish can be made several hours ahead and refrigerated. Remove 15 minutes or more before serving. Sprinkle with a little ground cumin.

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