Asian

Lato salad

Name: Indian potato and rice (lato salad) recipe
Yield: 4
Cuisine: /asian, /indian
Ingredients: 2 (200g each) desiree potatoes, peeled; 75g chickpea flour; 500.00 ml loosely packed, coarsely grated green papaya or green mango; 210g basmati rice; 400g can chickpeas, rinsed, drained; 100g ghee, melted; 20.00 ml finely grated fresh ginger; 1/2 tsp ground chilli, or to taste; 80ml lime juice; 250.00 ml loosely packed mint leaves, plus extra, to serve

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by delicious. team

delicious. team

Feb 05, 2025

"This 10-ingredient recipe is from my grandmother, who used to live in Assam. It’s her interpretation of a Burmese dish called lahpet thoke. This is the dish that brought our family together on Sundays, where we enjoyed an endless brunch with a lot of wine. You have to try it!" - Garima Arora

This recipe is by Garima Arora.

2 (200g each) desiree potatoes, peeled
1/2 cup (75g) besan (chickpea) flour
2 cups loosely packed, coarsely grated green papaya or green mango
1 1/2 cups (210g) leftover cooked basmati rice
400g can chickpeas, rinsed, drained
100g ghee, melted
1 tbs finely grated fresh ginger
1/2 tsp ground chilli, or to taste
1/3 cup (80ml) lime juice, or to taste, plus extra lime wedges, to serve
1 cup loosely packed mint leaves, plus extra, to serve

Method

1.

Place potatoes in a medium saucepan, cover with cold salted water and bring to the boil over high heat. Reduce heat to medium and simmer for 30-35 minutes, until cooked. Strain and cool to room temperature. When ready to serve, cut into rough 3cm pieces.
2.

Meanwhile, heat a medium non-stick frypan over medium-high heat and cook flour, stirring and tossing continuously, for 1-2 minutes, until flour is toasted and golden. Transfer to a small bowl and cool to room temperature.
3.

Place remaining ingredients in a large bowl with potatoes and toasted flour. Season to taste and toss well to combine. Transfer to a large serving bowl and scatter with extra mint.
4.

Serve with lime wedges.