OP: Potato Dishes

Popular Prakashan, Bombay, 1965. Paperback. Good.  The recipes from this slim paperback were compiled by the Ladies’ Association of the Indian Agricultural Research Institute—more commonly known as the Pusa Institute—which had organized a potato cookery competition in New Delhi. Drawing submissions from all over the country, the recipes are equally diverse, each an appealing approach to consuming this highly versatile vegetable. Some worth mentioning: Potato dum—fried wedges coated in a chili, onion, turmeric, and cardamom paste Potato chakli—mashed boiled potatoes mixed with sago (a starch derived from palm stems), peanuts, and chilis, formed into molds and fried in ghee Potatoes pickled with a variety of aromatic spices Potato and chocolate cake Regional spelling and terminology are preserved, which may require some quick searching for the western words. Indian weight and volume measurements throughout, but a handy conversion chart in the front matter will help you keep your chatta