500 grams U.S. Frozen Potatoes (Straight or Crinkle Cut)
1-liter chicken stock or purified water
4 tablespoons chickpea powder, mixed with some water
1 and a half teaspoon salt
1 teaspoon chicken powder
1 teaspoon masala powder
¼ teaspoon turmeric powder
¼ teaspoon chili powder
Cabbage and tomato, thinly sliced or diced, as needed
Preparation
Prep Time: 10min | Cook Time: 10min
Cut the U.S. Frozen Potatoes into bite-sized cubes.
Make the chickpea mixture by mixing the chickpea powder with some cold water.
Boil the the chicken stock. Once it’s boiled, add the chickpea mixture, salt, chicken powder, turmeric powder, and chili powder. Bring the soup to a boil. Make sure to stir continuously.
When the smell of the raw chickpeas is eliminated and the soup thickens, add the masala and stir.
Add the diced U.S. Frozen Potatoes and continue to boil for about 3 minutes. Add the soup into a serving bowl and garnish with the chopped cabbage, tomatoes, and mint leaves.
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