Mini Potato Canape’s

Mini Potato Canape’s


  • McCain Chilly Garlic Potato Bites 100g
  • Hung Curd 4 tbsp
  • Onion(finely chopped) 1 tbsp
  • Tomato(finely chopped) 1 tbsp
  • Cucumber (finely chopped) 1 tbsp
  • Green Chili 1⁄4 tbsp
  • Green Coriander 1 tbsp
  • Salt to taste
  • Lemon Juice 1 tsp
  • Cajun Seasoning 1⁄2 tsp
  • Tamarind (Imli) Chutney 2 tbsp

Cooking Method

  • Put all the chopped vegetables in a bowl, add salt. lemon juice, and mix well. Keep aside.
  • Beat the hung curd to a smooth consistency, add salt, and mix well.
  • Deep fry McCain Chilly Garlic Potato Bites at 175°C for 3 minutes.
  • Press each fried McCain Chilly Garlic Potato Bites with your base of the palm to form a disk.
  • Arrange on a platter and sprinkle cajun seasoning on the disks.
  • Pipe hung curd on the periphery of the disks to allow a cavity in the center for the veggie mix.
  • Place ⅐tsp of the prepared veggie mix in the center.
  • Pipe a small amount of tamarind (imli) chutney on the veggie mix and serve.

*Images for illustrative purposes only