Peel and cut the boiled
potato into tiny cubes. Peel and finely chop the onion.
Heat oil in a non-stick
pan, add mustard seeds, asafoetida, curry leaves and onion and sauté for 1 minute. Add potato cubes, turmeric powder, red chilli powder and salt, mix well and cook for 2-3 minutes sprinkling a little water so that the masalas do not burn.
Cook the Veggie
Twist Oats as per the instructions given on the pack in another non-stick pan. Set aside to cool down to room temperature.
Arrange the canapés
on a serving platter, put some potato filling on each, top with sweet tamarind chutney. Followed by some masala oats, green chutney, pomegranate pearls and aloo bhujia. Serve immediately.