哈希·布朗·chaat

Stir together apple butter, 1/3 cup water, 2 1/2 tablespoons lime juice, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon red chile powder, and 1/2 teaspoon salt in a medium bowl. Set aside up to 2 hours, or cover and refrigerate up to 3 days.

结合香菜，薄荷，6汤匙水，1汤匙塞拉诺，1/2汤匙生姜，3/4茶匙细海盐，剩余的2 1/2汤匙柠檬汁在搅拌机中。进行处理，直到平滑约45秒，最多可根据需要进行1汤匙的水加起来1汤匙。转移到一个小碗中；预留最多1小时，或盖上盖子并冷藏长达1天。

Place grated potatoes in a colander; rinse under cold water until water runs clear, about 1 minute. Drain well. Transfer potatoes to a clean towel; squeeze to remove as much moisture as possible. Stir together potatoes, curry powder, black salt (if using), 2 tablespoons onion, remaining serrano, remaining 1/2 tablespoon ginger, remaining 1 1/4 teaspoons fine sea salt, remaining 1/2 teaspoon coriander, remaining 1/2 teaspoon cumin, and remaining 1/4 teaspoon red chile powder in a large bowl. Stir in chickpea flour and milk until well combined.

将马铃薯混合物均匀地形成8（2英寸）球。在大型（12英寸）铸铁煎锅上加热3汤匙油。在煎锅中排列4个土豆球3英寸。使用刮铲轻轻按每个球将其压缩成3 1/2英寸的磁盘。煮至6至8分钟的金黄色和酥脆，在烹饪时间中间翻转一次。将哈希棕色转移到衬有纸巾的盘子上；让沥干30秒，然后转移到服务板上。重复剩余的油和马铃薯球。

汤匙约1汤匙苹果黄油酸辣酱和1汤匙绿色的酸辣酱；保留剩余的酸辣酱，供另一种用途。均匀撒上剩余的6汤匙洋葱。顶部是西红柿，石榴芳香，Sev和Chaat masala。用香菜装饰。立即服务。