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| Main ingredients | Baby potatoes, Colocassia, Oil, Roasted cumin powder, Red chilli powder, Chaat masala, Garam masala powder, Salt |
| Cuisine | Sindhi |
| Course | Snacks and starters |
| Prep time | 25-30 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 250 grams baby potatoes, parboiled and halved without peeling
- 250 grams colocassia (arbi), peeled and cut into thick slices
- Oil for deep frying
- Spice mix
- 1 teaspoon roasted cumin powder
- ¾ teaspoon red chilli powder
- 1 teaspoon chaat masala
- ½ teaspoon garam masala powder
- Salt to taste
Method
- Heat sufficient oil in a kadai. Gently slide in colocassia slices into hot oil and deep-fry on low heat till light golden brown.
- To make spice mix, take roasted cumin powder in a small bowl, add red chilli powder, chaat masala, garam masala powder and salt and mix well.
- Drain the fried colocassia slices on absorbent paper.
- In the same hot oil, slide in the potatoes and deep-fry on low heat till golden brown. Drain on absorbent paper.
- Place each fried colocassia slice between absorbent paper and press lightly. Similarly, press each potato half.
- Heat the oil remaining in the kadai. Slide in the pressed colocassia slices and deep-fry on high heat till golden brown and crisp. Drain on absorbent paper. Similarly, slide in the pressed potato halves and deep-fry till golden brown and crisp. Drain on another absorbent paper. Sprinkle the spice mix over the fried colocassia and potatoes and toss well.
- Arrange in a serving bowl and serve immediately.
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