Mini Potato Canape’s
Ingredients
- McCain Chilli Garlic Potato Pops 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 Chilli Garlic Potato Pops at 175°C for 3 minutes.
- Press each fried McCain Chilli Garlic Potato Pops 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.
