It serves as an excellent snacks and
everybody loved to have this crunch
snacks. Even you can use baby potatoes. This goes well with any rice &
roti.
Ingredients
Potato – ½ kg
Ginger Garlic Paste – 1 tsp
Garam Masala – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Tandoori Color – a pinch
Lemon Juice – 1 tsp
Corn Flour – 3 tsp
Red Chilli – 4
Chopped Onion – 1 (Big)
Chopped Capsicum – 1 (small)
Curry Leaves – few
Fennel Seeds – 1 tsp
Salt to taste
Oil
Method
Boil, peel and cut the potatoes into small cubes and keep aside.
In a big bowl, add ginger garlic paste, garam masala, chilli powder, coriander powder, salt, tandoori color, lemon juice & corn flour and mix well.
Add the potatoes and toss well. Heat oil in a pan, and deep fry the potatoes till they turn gold brown and crispy.
Heat oil a separate pan, add fennel seeds. Once it pop up, then add curry leaves and red chilli and saute for few min. Then add chopped onion and capsicum and cook for about 5 min.
Add this tempering to the potatoes and toss well.
Potato – ½ kg
Ginger Garlic Paste – 1 tsp
Garam Masala – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Tandoori Color – a pinch
Lemon Juice – 1 tsp
Corn Flour – 3 tsp
Red Chilli – 4
Chopped Onion – 1 (Big)
Chopped Capsicum – 1 (small)
Curry Leaves – few
Fennel Seeds – 1 tsp
Salt to taste
Oil
Method
Boil, peel and cut the potatoes into small cubes and keep aside.
In a big bowl, add ginger garlic paste, garam masala, chilli powder, coriander powder, salt, tandoori color, lemon juice & corn flour and mix well.
Add the potatoes and toss well. Heat oil in a pan, and deep fry the potatoes till they turn gold brown and crispy.
Heat oil a separate pan, add fennel seeds. Once it pop up, then add curry leaves and red chilli and saute for few min. Then add chopped onion and capsicum and cook for about 5 min.
Add this tempering to the potatoes and toss well.
No comments:
Post a Comment