Serves: 4

1/2 teaspoon Chaat Masala or store-bought
1 pound taro root, (about 6 to 8 small)
2 to 3 tablespoons finely chopped fresh cilantro, including soft stems
1 tablespoon minced fresh mint leaves
1 fresh green chili pepper, such as serrano, minced with seeds
1/2 teaspoon ajwain, seeds, coarsely ground
1/4 teaspoon salt, or to taste
1 to 1 1/2 tablespoon fresh lime juice

Prepare the chaat masala. Then, in a medium pot, cover the taro root with water, bring to boil, and cook until tender, about 15 minutes. Let cool slightly, then peel and cut into 1/2-inch pieces. Place in a serving bowl and mix in all the remaining ingredients. Serve warm or at room temperature.

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
Calories from Fat: 0

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* Salads
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Chickpea Chaat Salad with Fresh Pomegranate Seeds
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Gingered Yellow Tomato and Armenian Cucumber Salad
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Lemon-Marinated Red Onion Rings
Lemony Cabbage Salad with Mustard Seeds
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Mixed Greens with Pan-Roasted Tomatoes
Mixed Sprouted Bean Salad with Potato Vermicelli
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Okra and Radish Salad
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Paneer Cheese Salad with Baby Greens
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Spicy Dew Bean Salad
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Sprouted Green Mung Bean and Cabbage Salad
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Tandoori Chicken Salad
Taro Root Salad with Ajwain Seeds
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