When my sister and I left home after college to work in a different city, my mum took the trouble to write a book full of easy to follow recipes for us so that we would not starve. This recipe is one of them and always brings back fond memories.
Ingredients:
Ingredients:
- Potatoes - 3 large
- Hing or Asafoetida - 1/4 tsp
- Red chilly powder - 1/2 tsp
- Turmeric - 1/4 tsp
- Salt - to taste
- Oil - 4-5 tbsp
- Coriander or Parsley - To garnish
Method:
- Put the potatoes in a pressure cooker with water. Initially let the flame be high, once the cooker whistles, lower the flame and pressure cook the potatoes for 10 minutes on low flame.
- Peal and cube potatoes.
- Place non-stick pan on fire and add oil. Don't let it get too hot.
- Mix the powders- red chilly powder, turmeric powder, hing and salt in a small bowl and keep it ready.
- Add the mixed powders to the oil and immediately add the boiled potato cubes.
- Fry till the crumbs become crispy.
- Add coriander or parsley to garnish.
- Serve with chapathi's or rice.
I have this recipe photocopied!! Brings back fond memories for me too. And it's still a hit whenever I make it these days. Though I prefer the potatoes with the peel, makes them crispier!
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