Description
A deliciously spicy and crispy fried baby potatoes recipe, perfect as a side dish or snack.
Ingredients
Scale
- 14 ounces baby potatoes
- 1 tablespoon salt
- 3 cups oil (for frying)
- 1 and ½ cups plain yogurt (dahi, curd)
- 2 teaspoons coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon dry ginger powder (sonth)
- ½ teaspoon garam masala powder
- 2 teaspoons fennel powder (saunf powder)
- 2 teaspoons all-purpose flour (maida) (not traditional)
- 4 tablespoons mustard oil
- 2 whole bay leaves (tejpatta)
- ¼ teaspoon asafetida (hing)
- 2 whole Kashmiri dry red chilies
- 3–4 cloves (laung) (crushed)
- 2 black cardamoms (badi elaichi) (crushed)
- 2 green cardamoms (hari elaichi) (crushed)
- 5–6 whole black peppercorns (kali mirch)
- 1 teaspoon salt (or to taste)
Instructions
- Wash the potatoes and prick them all over using a fork or a toothpick.
- This will make sure the salt and masala seep inside them and they are not bland from the inside.
- Heat 3-4 cups of water in a pan over medium-high heat.
- Once the water comes to a boil, add salt and potatoes to the pan.
- Cook for 12-15 minutes until the potatoes are tender.
- Note – You can cover the pan to fasten the process.
- Drain the water and peel the skin of the potatoes. Use a vegetable peeler to peel the skin if it is not coming out easily using the fingers.
- Heat oil for frying in a pan over high heat.
- Once the oil is very hot, add the potatoes to the pan and fry until they turn golden brown in color.
- Drain on a plate and keep aside.
- Add yogurt, coriander powder, turmeric powder, chili powder, cumin powder, ginger powder, garam masala powder, fennel powder, and all-purpose flour to a bowl and whisk well until combined.
- Heat mustard oil in a pan over medium-high heat.
- Once the oil is hot, add whole bay leaves, asafetida, dry red chilies, cloves, black cardamoms, green cardamoms, and peppercorns, and fry for 4-5 seconds.
- Pour the yogurt mixture into the pan and cook for a minute.
- Add the fried potatoes, salt, and 2 cups of water to the pan and mix well.
- Note – Add just 1 cup of water if you are looking for a thicker gravy.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook for 10-12 minutes.
- Check for salt and add more if needed.
- Serve hot.
Notes
- You can adjust the spices according to your taste preference.
- Pair with rice or roti for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg