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| Main Ingredients | Baby potatoes, Ghee |
| Cuisine | Uttar Pradesh |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 20-25 baby potatoes
- Oil to deep fry
- 3-4 tablespoons ghee
- 2-3 red chillies
- 2 bay leaves
- Salt to taste
- 1 tablespoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon dried mango powder
- 3/4 teaspoon black peppercorns
- 1 lemon
- A few sprigs of fresh coriander
Method
- Scrub and wash the potatoes well under running water so that the skin is cleaned completely. Wash and chop coriander leaves. Crush peppercorns. Heat sufficient oil in a kadai and deep-fry the potatoes.
- Drain. Press each potato between tissue papers to flatten them and absorb excess oil. Heat ghee in a pan, add the whole red chillies and bay leaves and sauté for a minute.
- Add the pressed potatoes and continue to sauté. Add salt, coriander powder, cumin powder, amchur, crushed peppercorns and sauté till the potatoes turn a nice golden brown and crisp. Cut lemon, sprinkle lemon juice on ready potatoes and serve hot garnished with chopped coriander leaves.
Nutrition Info
| Calories | 1150 |
| Carbohydrates | 95.2 |
| Protein | 8.2 |
| Fat | 82.1 |
| Other Fiber | Zinc- 2.4mg |
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