Skip to main content
Epicurious
Cookbooks

Potato Chaat, Stir-Fried

Recipe information

  • Yield

    serves 4

Ingredients

Preparation

  1. Make Potato Chaat exactly as the recipe suggests. Then put 3 tablespoons oil in a large well-seasoned or nonstick pan and set on medium-high heat. When hot, put in the potatoes. Stir and fry for 4–5 minutes, until the potatoes are lightly browned. Serve hot, with chopped cilantro sprinkled over the top.

Image may contain: Human, Person, Madhur Jaffrey, and Plant
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the full book from Amazon.
TagsIndianSouth AsianAsianSnackLunchDairy FreeNut FreeGluten FreeVegetarianVeganQuickEasyFryRamadanCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like basil chicken stir-fry and “company-worthy” cod.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.