I love to eat chaat as a starter , as part of an Indian meal or even as a salad on its own. This version is from Julie Sahni’s ” Indian Heritage Cookery”. You can replace the papaya with other fruit if wished.
Ingredients
- 1 ripe papaya
- 1 lb waxy potatoes boiled, peeled and cut into 1 inch cubes
- 2 tbsp lemon juice
- 11/2 tsps roasted cumin seeds ground
- 4 tbsps finely chopped mint
- 4 tbsps finely chopped coriander
- 4 small green chillies chopped
- sea salt to taste
- 6 Lettuce leaves
Servings:
Instructions
- Cut the papaya in half, scoop out the seeds and peel carefully. Cut into 1 inch pieces and put in a bowl.
- Add all the other ingredients except the lettuce leaves and toss well. Arrange on the lettuce leaves to serve.
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