Description
Deliciously crispy baby potatoes seasoned with aromatic spices, perfect as a side dish or snack.
Ingredients
Scale
- 1 pound baby potatoes
- 2 teaspoons salt
- 2–3 cups oil for frying
- ¼ teaspoon coriander powder
- ⅛ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ¼ teaspoon dry mango powder (amchoor)
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon salt
Instructions
- Mix coriander powder, turmeric powder, red chili powder, dry mango powder, cumin powder, and salt in a small bowl and set aside.
- Wash baby potatoes and peel them using a vegetable peeler. Or peel regular potatoes and cut them into ½-inch thick slices.
- Transfer the peeled potatoes to a large bowl filled with water. Add salt and mix gently. Let sit for 10 minutes.
- Drain the water.
- Heat 2-3 cups of oil in a pan over high heat.
- When the oil is hot, add half of the potatoes and fry for 2 minutes, stirring frequently.
- Reduce heat to medium-low and fry for 4-5 minutes or until cooked through.
- Drain the half-fried potatoes in a bowl.
- Fry the remaining half similarly and drain in the bowl. Switch off the heat.
- Transfer the half-fried potatoes to a wooden chopping board. Press each gently with a potato masher.
- Return the pan with oil to high heat until very hot.
- Drop half of the potatoes in the hot oil and fry until crispy and golden brown.
- Drain in a bowl.
- Sprinkle half of the spice mix over the hot potatoes and mix well.
- Serve immediately.
- Repeat the process with the remaining half.
Notes
- Ensure oil is hot enough for frying to achieve crispiness.
- Adjust spices according to personal taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg