Women's Weekly (Malaysia) - - LIVING -

Prep 20 mins | Cook 20 mins | Serves 4

3 medium waxy po­ta­toes,

peeled, cut into 2cm cubes 2 tb­sps veg­etable oil

1 tsp ground co­rian­der

1 tsp ground turmeric

1 tsp black mus­tard seeds

1 tsp cumin seeds

1 tsp sesame seeds

16 mini pap­pad­ums, mi­crowaved


1 red onion, nely chopped 1 cu­cum­ber, seeded, nely


4 radishes, trimmed, juli­enned ½ cup co­rian­der, chopped

1 long green chilli, seeded, sliced 1 tbsp le­mon juice

1. Place po­ta­toes in a saucepan and cover with cold wa­ter. Bring to a boil on high and cook for 8-10 mins un­til just ten­der. Drain.

2. KACHUMBER In a bowl, com­bine all the in­gre­di­ents. Sea­son to taste and chill un­til needed.

3. In a large fry­ing pan, heat oil on high. Fry po­ta­toes for 4-5 mins, stir­ring, un­til lightly crisp. Add the spices and seeds. Cook for 2-3 mins un­til toasted and siz­zling.

4. Pile the po­ta­toes on pap­pad­ums and top with kachumber to serve. Ac­com­pany with lassi if you like.

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