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| Main ingredients | Potatoes, Puffed rice (muri), Coriander seeds, Cumin seeds, Onion, Green chillies, Red chilli powder, Black salt, Tamarind water, Mustard oil, Fresh coriander leaves, Aloo bhujiya, Lemon |
| Cuisine | Meghalaya |
| Course | Snack |
| Prep time | 25-30 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3 medium potatoes (aloo), boiled and peeled
- 4 cups puffed rice (muri, kurmura)
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 medium onion, chopped
- 2 green chillies, chopped
- 1 teaspoon red chilli powder
- Black salt to taste
- Salt to taste
- ¼ cup tamarind water
- 2-3 tablespoons mustard oil
- 2-3 tablespoons chopped fresh coriander leaves + to sprinkle
- ¼ cup aloo bhujiya + to sprinkle
- ½ lemon
Method
- Heat a non-stick pan, add coriander seeds and cumin seeds and dry roast for 5-6 minutes on low heat.
- Cool, transfer into a mortar and crush to fine powder with a pestle.
- Cut potatoes into medium sized cubes and transfer into a bowl.
- Add onion, green chillies, puffed rice, 2-3 tablespoons ground spice mix, black salt, salt, tamarind water and mustard oil and mix well.
- Add coriander leaves and aloo bhujiya and mix well. Squeeze the juice of lemon into the mixture and mix.
- Transfer into a serving bowls, sprinkle coriander leaves and aloo bhujiya and serve immediately.
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