Godrej Sahi Shuruaat Cook Book

Garlic Potato Salad Nezma Catering Company, Saudi Arabia Chef Potato - 400g Fresh chopped garlic - 40g Lemon Juice - 20ml Salt - 6-7g White pepper powder - 02g Godrej Sunflower Oil - 30ml Ingredients Soak hara chana (green chickpeas) over night or use fresh if available. Peel the potatoes and cut medium size cubes or any required shape. Soak in salt water for 10 mins. Parboil potato for 6-7 min. Heat a thick-bottom pan, add Godrej Sunflower Oil, sauté chopped garlic until golden brown. Remove the garlic and sauté the potatoes until golden brown. Add sautéed garlic, salt, pepper, chopped fresh coriander and pound in mortar roughly. Squeeze a lemon to the mortar mixture and dress the warm potatoes with it. Roast sunflower & flaxseeds lightly. Arrange dressed potato salad in a plate or a salad bowl on a bed of lettuce, add roasted green chickpeas, sunflower & flax seeds. Garnish with sprig of coriander leaf. Serve the salad warm. Method Coriander Fresh - 1tbsp Sunflower Seeds - 5g Flaxseeds - 5g Chickpeas Green (Dry) - 20g Ice-Burg Lettuce - 120g 24