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“Potatoes, any kind, and flavored any way, are extremely popular in India,” Amisha Dodhia Gurbani writes in her new cookbook, Mumbai Modern. “When potatoes are cooked dry with spices and a bit of oil in a pan, they crisp up beautifully and make for a very delicious meal.” That’s the case with her recipe for masala smashed potatoes, which are delicious as is or paired with daal and rice.
As she explains, chaat masala (found here in the spice-laden oil that glazes the potatoes) is essential and available at any Indian grocery store or online. “The chaat masala has a key component called amchur, ground dried mango, which makes the dish flavorful. The powder enhances the taste by giving the potatoes a sour tang.”
Excerpted from Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine. Copyright © 2021 Amisha Dodhia Gurbani. Reproduced by permission of The Countryman Press, a division of W.W. Norton & Company. All rights reserved.
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