This potato dish is made specifically to accompany pooris or kachoris (fried Indian breads). It’s gooey and mushy and it is meant to be that way. You can make make it as spicy as you want by adding more green chillies. If you like a tangy flavor, you may add a tablespoon or two of your favourite Indian pickle in there. I love Kasundi Achaar (mango pickle) and I usually have it in the pantry to accompany this. Enjoy this with pooris, halva and chohley on a lazy weekend morning and I promise you, you won’t be disappointed. If you are having guests over for a traditional style brunch, make this along with the mentioned accompaniments and your brunch will be a hit.
hAPPY eATING & kEEP sMILING
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