PREPARATION

1. Take a pan, add 60 grams peanuts and fry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.

2. Remove it from heat and keep aside.

3. In a bowl, add 1/2 teaspoon black salt, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon black pepper, 1 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.

4. Take a heavy skillet, add 50 grams puffed rice and cook for 2 - 3 minutes.

5. Then, add prepared masala in it and mix it well.

6. Add 1 tablespoon mustard oil and mix it well.

7. Cook for 2 - 3 minutes on medium heat.

8. Transfer this into a mixing bowl, add 150 grams onions, 190 grams cucumber, 100 grams tomato, 1 tablespoon ginger, 70 grams coconut, roasted peanuts, 200 grams boiled potatoes, 90

grams sev, 1 tablespoon lemon juice, 5 grams coriander, 1 1/2 tablespoons green chili and mix it well.

9. Serve.