PREP TIME: 10 minutes
COOKING TIME: 10-15 minutes
TOTAL TIME: 20-25 minutes
INGREDIENTS FOR CRISPY CRUNCY AND TANGY BABY POTATOES:
1. Baby potatoes; 500 gm
2. Crushed Ginger, garlic and green chillies: 1 tsp
3. Zeera -1 tsp
4. Saunf – 1 tsp
5. Coriander seeds- 1 tsp
6. Whole red chillies -3-4
7. Hing / asafoetida – 1/4th tsp
8. Red chilli powder: 1 tsp
9. Turmeric: ¼th tsp
10. Sesame seeds- 1 tsp
11. Lemon juice: 1/2 lemon or 1 tbsp
12. Salt to taste
13. Cooking oil: 1 tbsp
14. Coriander leaves: ½ cup
METHOD:
How to cook crispy, crunchy and tangy baby potatoes:
1. Wash all potatoes nicely. Put them in a pressure cooker. Add 1 glass water and 1 tsp of salt. Close the lid. Give two whistles. Open the lid after the cooker cools down.
2. Now, take out all the potatoes and peel them. Prick all the potatoes with a fork.
3. Heat a wok/kadhai and put ½ tsp zeera (keep ½ tsp separately for tadka), saunf, and coriander seeds. Roast them.
4. Now add whole red chillies. Stir for some time. Remove wok from heat.
5. Put everything in a dry grinder. Make a coarse powder. Keep this powder aside.
6. Heat oil in a wok/kadhai. Add zeera, hing and sesame seeds in it. When zeera starts sputtering, add potatoes. Stir them for two minutes.
7. Now add crushed ginger garlic and green chillies. Stir for a while.
8. Now add turmeric powder and salt. Stir them for 1 minute.
9. Now add the coarsely ground masala and red chilli powder. Mix them well.
10. Now add lemon juice. Mix them again.
11. Now roast them nicely on medium heat for 5-8 minutes.
12. You crispy, crunchy, tangy baby potatoes are ready to serve. Garnish with coriander.
13. Serve them with poori or parantha. Or you can serve as a snack also.
Tips:
1. Add salt while boiling the potatoes. This will make potatoes tastier.
2. Never over cook potatoes. This will spoil the whole taste.
3. Take time to roast potatoes on a slow flame. This will give a nice crunchy taste.
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