3 – 4
Pressure cook the baby potatoes with a pinch of salt and remove the skin. If you think they are a bit big in size cut them into two.
Clean and wash the coriander and mint leaves. In a mixer grind together the leaves, green chillies, ginger and salt together to a fine paste adding just little water.
In a bowl mix the corn flour with little water without any lumps. Add this to the ground green paste and mix well.
Put the baby potatoes into it and mix well to marinate. Let it stand for 10-15 mins.
Melt butter in a pan and add the marinated baby potatoes and mix well. Cook over low flame till the butter mingles with the potatoes and coats it well. Take care not to burn it as we have added corn flour.
Switch off the stove and sprinkle chaat masala generously and give it a toss. Transfer to a plate and serve hot.
For a Microwave Version: Microwave the potatoes in a micro proof vessel and remove the skin. prick with a fork all over and marinate as mentioned above.
In a microwave proof vessel melt the butter for 30 secs. Drop the marinated potatoes and mix well till coated with butter.Microwave @ High for 2 to 3 mins. Remove and sprinkle with chaat masala. Toss well and serve hot.
You can also use oil instead of butter.
If using big potatoes cook and quarter them or cut into bite sized pieces.
For a tangier taste squeeze lemon juice over the chaat after switching off the stove and serve.