Potato Chaat

• 1 1/2 pounds waxy boiling potatoes (such as red potatoes), boiled, allowed to cool thoroughly, and peeled (do not refrigerate at any point)
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne pepper, or more, as desired
• Freshly ground black pepper, a generous amount
• 1/2 teaspoon ground roasted cumin seeds
• 1 1/2 tablespoons lemon juice

1. Cut the potatoes into 1/2-inch dice and put into a glass, ceramic, or stainless-steel bowl.
2. Add all the remaining ingredients and mix well.
3. Taste for balance of spices, adding more of any of the seasonings if you like.
4. Serve at room temperature.
5. (Do not refrigerate.
6. Refrigeration at any stage changes the texture of the potatoes.)
7. Once the potatoes have been diced into the bowl, add 1 cup boiled and well-drained peas.
8. Add just a little bit more of each of the seasonings, tasting to make sure you have a good balance.
9. Serve at room temperature, with chopped cilantro sprinkled over the top.
10. (serves 45)
11. Make Potato Chaat exactly as the recipe suggests.
12. Then put 3 tablespoons oil in a large well-seasoned or nonstick pan and set on medium-high heat.
13. When hot, put in the potatoes.
14. Stir and fry for 45 minutes, until the potatoes are lightly browned.
15. Serve hot, with chopped cilantro sprinkled over the top.
16. (serves 4)

potatoes, salt, cayenne pepper, freshly ground black pepper, ground roasted cumin seeds, lemon juice

Taken from www.epicurious.com/recipes/food/views/potato-chaat-373828 (may not work)