Serves: 4
Total Calories: 182

3 to 4 tablespoons Tamarind Paste
1/2 to 1 teaspoon Chaat Masala or store-bought
1 pound small white potato
1/2 pound small, pale-fleshed sweet potato
2 to 3 tablespoons peanut oil
1 cup frozen peas, thawed
1/2 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 cup finely chopped sweet onion, or white parts of scallions

1. Prepare the tamarind paste and chaat masala. Then, in separate pots, cover the white potatoes and sweet potatoes in lightly salted water, bring to a boil, and cook until tender, about 15 minutes for the potatoes and 15 to 20 minutes for the sweet potatoes (depending on their thickness). Drain and let cool, then peel all the potatoes. Cut each white potato in half lengthwise, and cut the sweet potatoes into thick rounds.

2. In large cast-iron or nonstick skillet, heat the oil over medium-high heat and cook the white potatoes and sweet potatoes until golden-brown on both sides, about 7 minutes, turning as needed. As you cook them, press each piece with the back of the spatula to flatten it as much as possible. Transfer to a plate, and when they are cool enough to handle, use clean fingers to coarsely break each piece into 2 or 3 smaller pieces.

3. Add the peas to the same skillet and cook over medium-high heat, stirring, until barely golden, about 4 minutes.

4. Mix the potatoes and sweet potatoes into the peas. Then add the tamarind paste, salt, cayenne pepper, chaat masala, and cilantro and cook, turning a few times as needed, about 2 minutes. Adjust seasonings, adding more salt, chaat masala, or tamarind, if needed. Transfer to a serving platter, top with the chopped onions and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 182
Calories from Fat: 63

More Recipes from the 1000 Indian Recipes Cookbook:
* Salads
Armenian Cucumber and Peanut Salad with Sizzling Mustard Seeds
Black-Eyed Pea Salad
Cabbage and Broccoli Salad with Roasted Peppercorns
Carrot and Cashew Salad
Chickpea Chaat Salad with Fresh Pomegranate Seeds
Daikon Sprouted Mung Beans and Roasted Peanut Salad
Gingered Shrimp Salad
Gingered Yellow Tomato and Armenian Cucumber Salad
Indian Egg Salad
Kerala Cabbage and Red Onion Salad
Lemon-Marinated Red Onion Rings
Lemony Cabbage Salad with Mustard Seeds
Marinated Peanut Salad
Minced Chicken Chaat Salad with Spicy Lentil Wafers
Mixed Greens with Pan-Roasted Tomatoes
Mixed Sprouted Bean Salad with Potato Vermicelli
Mulit-Colored Warm Tomato Salad
Okra and Radish Salad
Pan-Fried Green Tomato Salad
Paneer Cheese Salad with Baby Greens
Parsi-Style Sprouted Bean Salad
Pickling Cucumber and Red Lentil Salad
Potato Salad with Yogurt
Potato, Sweet Potato, and Pea Salad
Red Bean Salad with Tamarind
Red Potato Chaat Salad
Savory Summer Fruit Salad
Soybean and Tomato Salad
Spicy Dew Bean Salad
Spicy Mixed Berry Salad
Spinach Salad with Roasted Cumin Seeds
Sprouted Green Mung Bean and Cabbage Salad
Sweet Potato Salad with Tamarind
Tandoori Chicken Salad
Taro Root Salad with Ajwain Seeds
Tomato and Scallion Salad with Crispy Sev Noodles
Yogurt Coleslaw
Zucchini Salad with Pineapple Bits