Khasta Aloo

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

1. 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.
2. 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.
3. 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