Experiment #2 with the Indian Cookbook.  These are stated as being a “street-side snack,” but I used them as a side for a mustard/turmeric chicken that I’d jury-rigged from an idea that came when making the chow-chow the other day, and with the saute of vegets that I’ve already posted.

Roasted cumin makes a lovely smell as you grind it.

The chicken didn’t work out the way I’d wanted it too, should have gone for a longer marinade and more vinegar, but it was still really tasty.  These were lovely.

7 medium sized potatoes, boiled ahead of time, set aside for at least two hours to cool
1 1/2 tsp salt (or to taste)
2-3 T lemon juice (or to taste)
2 tsp ground roasted cumin (shake seeds around in pan until they change colour, 3-5 minutes, and then grind up with method of your preference.  I prefer mortar & pestle + Kitchen Troll)
1/4 tsp freshly ground black pepper
1/4 – 1/2 tsp cayenne pepper
2 T chopped Chinese parsley (didn’t have it, so didn’t use it.)

Peel the cooled potatoes, and dice them into 1/2 in cubes.  (Or sort of combine cutting them up into bites and letting them fall apart into bites, which is more what the process seemed to be to me.)
Place in large bowl.
Add remaining ingredients.  Mix well.  Taste test.  Serve as you like.  (Apparently on a plate with toothpicks is typical.)