Baby Potatoes Roast ( Chettinad Urulai Kizhangu Varuval)

Southindian version of baby potatoes roast is an excellent starter and can also be served as a side dish . This baby potatoes roast pairs well with curd rice, southindian meals or chapathi.

Baby Potatoes Roast Recipe Video on Youtube Channel

Baby Potatoes Roast Recipe Ingredients:

200 Grams Baby Potatoes

1/2 Cup Finely Chopped Onion

2 Finely Chopped Green Chilies

5 Sprigs Finely Chopped Coriander

2 Sprigs Curry Leaves

1/4 Tsp Asafetida

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/2 Tsp Garam Masala

1 Tbsp Coriander Powder

1/2 Tsp Pepper Powder

1/4 Tsp Mustard Seeds

1/4 Tsp Cumin Seeds

1 Dry Red Chilly

1/4 Tsp Split Black Gram Dal 

1 Tbsp Ginger and Garlic Paste

3 Tbsp Oil

Salt as per taste.

Prep:

Wash the potatoes with skin twice or thrice until the water is clear.

In a heavy bottom large pot bring 8 cups water to boil. Add the cleaned potatoes to the boiling water and cook it until the potatoes are soft. It took 15 minutes for me to cook the potatoes.

Remove the potatoes from flame and rinse in cold water. Allow the potatoes to cool down a bit then peel. Larger potatoes can be chopped in half.

Peel, wash and finely chop onions.

Wash the coriander and finely chop.

Peel, wash and grind equal amount for ginger and garlic, add it to a mixer jar and grind to form a smooth paste.

Remove the stem from chilly, rinse and finely chop.

Separate the curryleaves from stem. Rinse twice and reserve.

Method:

Heat a wok on Medium flame. Add oil once the oil starts to smoke place on low flame.

Add mustard seeds allow it to splutter, next add black gram dal and allow it to fry for few seconds.

Add cumin seeds, break and add 1 dried red chilly allow it to fry for few seconds.

Add finely chopped onion, curry leaves and finely chopped chilly fry till the onion turns transparent.

Add the chilly powder, turmeric powder, garam masala, coriander powder and pepper powder fry with onions for few seconds.

Next add the boiled potatoes and fry till the masala is well coated on the potatoes.

Add 1/4 cup of water stir, add 1 tsp salt stir well cover and cook till moisture has evaporated.

Stir and fry the potatoes in the masala till well coated and the edges of the potatoes turn crispy.

Remove from flame and dish out into a serving plate

Garnish with coriander and serve hot...Enjoy!

Other Potatoes and Roast Recipes on This Blog and Youtube Videos

Potato 65

Sambar Potato Roast

Honey Chilly Potato

Baby Potatoes, Peas and Prawn Roast

Plantain and Baby Potatoes Roast

Onion Garlic Masala Baby Potatoes Roast

Dill Leaves and Potato Stir Fry

Southindian Style Hyacinth Beans and Potato Curry ( Urulai, Mochakka Varuval)

This potato curry is normally prepared during winter season and specially during hyacinth beans season. We enjoy this as a side dish for dhal rice, rasam rice, curd rice and chapathi.

Recipe video on Youtube English

Ingredients:

To Cook Hyacinth Beans:

1 Cup Hyacinth Beans

1/4 Tsp Turmeric Powder

1/4 Tsp Chilly Powder

1/2 Tsp Salt

1 Cup Water

Potato Curry:

2 Potatoes

1/4 Tsp Cumin Seeds

1/4 Tsp Asafoetida

1/2 Roughly Chopped Onions

2 Sprigs Curry Leaves

1 Tbsp Crushed Ginger and Garlic Paste

2 Green Chilies 

1/4 Tsp Turmeric Powder

1 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1 Tbsp Garam Masala

1/2 Tbsp Coarse Salt

1 Tbsp Tamarind Pulp

1 Cup Water

2 Tbsp Oil

Prep:

Peel, Wash and reserve hyacinth beans.

Peel, wash and roughly chop onions.

Remove stems, wash and slit the green chilies and reserve.

Wash and reserve curry leaves.

Peel, wash and cube the potatoes and reserve in a bowl of water.

Peel, wash and crush equal amounts of ginger and garlic and reserve.

Separate, wash and finely chop coriander and reserve.

Soak a small marble size tamarind in luke warm water and reserve.

Cook Hyacinth Beans:

Boil water in saucepan on high flame.

Add cleaned hyacinth beans, turmeric powder, chilly powder and salt stir once, cover and cook the beans till tender and soft on medium flame.

Once the beans have cooked remove from flame and reserve.

Method:

Heat oil in a wok and add cumin seeds allow it to splutter.

Add chopped onions, curry leaves, crushed ginger and garlic and chilies fry till onion turn transparent.

Add the cubed potatoes and fry for a minute.

Add turmeric powder, chilly powder, coriander powder and garam masala and fry the potatoes for a minute.

Add water stir once, cover and cook the potatoes till almost cooked on medium flame.

Add cooked hyacinth beans to the potatoes and stir well. Place on high flame and fry the potatoes till well done.

Garnish with coriander stir once and serve hot. Enjoy this potato fry with roti, curd rice or rasam rice.

Cheesy Keema Fries Recipe

Keema fries is a popular cafe and pub food across Bengaluru. This excellent starter compliments all beverages. Best is to use ready to fry french fries for this recipe.  

Keema Fries Ingredients:
300 Grams Mutton Keema
2 Tbsp Oil
1 Cup Finely Chopped Onions
2 Tbsp Finely Chopped Mint and Coriander
1 Tbsp Finely Chopped Onions
1 Tsp Finely Chopped Ginger
4 Green Chilies Finely Chopped 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
2 Tbsp Coriander Powder 
200 Grams French Fries Ready to fry

1 Tbsp Garam Masala

1 Tsp Pepper Powder

Oil for frying

Salt as per taste

For Fries:
1/4 Cup Finely Chopped Onions
2 Finely Chopped Green Chilies
1 Tsp Chilly Flakes 
1 Tsp Parsley
1/4 Cup Pizza Cheese or Equal (Measure Grated Cheddar and Mozerella)
1/2 Lime
Salt as per taste.

Prep:

Peel, wash and finely chop onions.

Wash and finely chop chilies.

Grate cheese and reserve.

Wash and finely chop mint and coriander.

Peel, wash and finely chop garlic and ginger.

Method:

Heat a wok with oil on medium flame.

Add finely chopped onions and fry for a minute.

Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.

Add finely chopped chilies and ginger garlic paste and fry for a minute.

Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.

Add mutton keema, break and fry till the keema releases moisture.

Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.

Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.

Heat enough oil in a wok.

Add the French fries and fry till golden. Drain and reserve the fries on a plate lined with paper towel.

Arrange the fries on a serving plate or dish, layer with keema, finely chopped onions, chilies, coriander and mint. 

Top with cheese and more keema, onion, chilies, coriander, chilly flakes and parsley and serve as hot as possible. Heat from keema and fries will melt the cheese. Enjoy keema fries with your favorite drink! 

I enjoy keema fries with mint mojito or my favorite vanilla milkshake. 

 

Pav Bhaji Burger Recipe

Perfect Sunday breakfast or brunch. Butter toasted pav buns, smeared with mint chutney and filled with spicy potato curry. Very satisfying and hearty meal. I enjoy this a lot because it is meatless and budget friendly. 

Pav bhaji Burger Recipe video on Youtube English Channel 😊

Ingredients for Pav Bhaji Burger:

8 Pav Buns / Dinner rolls for 3 

100 Grams Butter

1 Tbsp Kitchen King Masala

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tsp Cumin Seeds

1 Large Onion

3 Boiled, Peeled and Crumbled Potatoes 

1 Tbsp Grated or Crushed Ginger and Garlic  (use equal amount)

1/4 Cup Cooked Green Peas

2 Tbsp Oil

5 Sprigs Coriander and curry leaves

Salt as per taste

We can also use capsicum and carrots in this recipe as per choice. 

We can prepare coriander chutney with coconut or without coconut for this recipe. I prefer my mothers traditional coriander chutney for this recipe. Prepare this chutney ahead of time detail video is posted on my English channel.

Prep: 

Boil 3 medium potatoes.

Peel and crumble the potatoes and reserve in a bowl.

Peel, wash and finely chop the onion.

Separate the coriander leaves, wash twice, drain and finely chop.

Wash and finely chop curry leaves.

Peel and wash equal amount of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Boil the peas in enough water and 1/2 tsp salt. Drain the peas once cooked and reserve.

Prepare Bhaji:

Heat a wok on medium flame.  Add 2 tbsp oil and allow it to reach smoking point.

Place the flame on low and add cumin seeds allow it to sputter for few seconds.

Add ginger and garlic paste fry it for few seconds.

Add finely chopped onion and curry leaves fry until onion turns transparent.

Add asafoetida, chilly powder, kitchen king masala and turmeric powder fry for a minute.

Add peas and 1 cup water along with a tsp of salt allow the masala to boil and reduce.

Once the moisture from the masala has reduced, add the crumbled potatoes and mix well in the masala.

Fry the potatoes in the masala for a minute. Add coriander leaves and fry the potatoes till the moisture has reduced from the masala.

Prepare Pav Burger:

Peel, wash and thinly slice one onion into coins.

Wash and thinly slice one tomato into coins.

Wash and slice 5 to 8 cucumber slices 

Peel and wash raddish into thin coins.

Heat a tawa on medium flame.

Slice the pav buns into half, spread butter on the buns.

Toast the buns on medium flame on both sides for two minutes.

Once the buns are toasted, spread the coriander chutney in a even layer.

Place 2 to 3 tbsp of the potato masala in the middle.

Layer sliced onion, tomato, cucumber and raddish…serve the pav bhaji burger with ketchup...Enjoy!

Fingermillet (Ragi) Potato Rosti Recipe

Fingermillet rosti is easy to prepare specially on weekends. We can serve this rosti for breakfast or lunch with chutney.

Recipe Video on My Youtube Channel Subscribe for more recipes 😉

Fingermillet (Ragi) Potato Rosti Ingredients:

1 1/2 Cups Grated Potato

1 Cup Finger Millet

Salt as per taste

Oil or Butter as required 

Prep: 

Grate the potato in a large eye grater rinse it in water twice to remove excess moisture.

Place 3 to 4 cups water to boil. Once the water boils place on low flame and add the grated potatoes to the water and boil for a minute remove from flame drain.

Once the potato cools down a bit squeeze excess moisture and reserve in a bowl.

Method:

Add the prepped potato to a mixing bowl.

Add finger millet flour little at a time along with salt as per taste.

Mix all ingredients and allow the millet flour to absorb excess moisture for a minute

Place a pan on medium flame, add butter and place a fist full of batter on pan, flatten using a spoon or moisten hands and flatten to form even layer rosti

Place on low to medium flame a allow the rosti to fry add butter as required to fry evenly on both sides.

I fried the rosti for two minutes on each side till the potatoes were crispy.

Remove the rosti from pan and plate it...Top with butter and serve with side of tomato chutney and Enjoy!

Streetfood Series: Sooji Rava Aloo Tikki Recipe

There are many ways to prepare aloo tikkis but this is a common recipe prepared by many street vendors. This recipe yields 12 large aloo tikkis. Serve 2 tikkis per person. 

Many of us enjoy aloo tikkis or ragda patties, which is a peas masala topped on this cutlet during interval at movie theaters and food courts these days. It is also a comforting streetfood after shopping, very filling.

Aloo tikki Recipe Video 

Ingredients:

125 Grams Dry Roasted Upma Rava / Sooji / Semolina

100 Grams Aloo Boiled Peeled and Mashed

1 Tbsp Chilly Flakes

1 Tsp Turmeric Powder

1 Tsp Cumin Powder

1/4 Tsp Asafoetida

1 Tbsp Chilly, Garlic and Ginger Paste

5 Sprigs Coriander Finely Chopped

Salt as per taste

2 Tbsp + Oil for frying...

Prep:

Boil the potatoes until fork tender.

Allow the potatoes to completely cooldown, peel and crumble or grate and reserve in a bowl.

Dry roast the semolina on very low flame until every grain is separated and roasted without changing color.

Method:

Boil 2 cups water on medium flame.

To the boiling water add chilly,garlic and ginger paste along with 1/4 tsp salt stir well and boil for few seconds until the raw flavor from the ginger reduces.

Add the spice powders, salt and coriander leaves stir well and boil for few more minutes.

Gently pour the semolina and continuously keep stirring until no lumps are formed.

Cook the semolina until it separates from the wok and form a ball consistency.

In small batches add the crumbled potato and mix well on low flame cook this mixture until all the ingredients are well combined.

Remove this mixture from flame allow to cool a bit.

When the mixture is still warm and if we can handle the heat, apply oil to your hands and knead the dough.

Apply oil to a cookie cutter, take portions of the dough and press in the cookie cutter.

Form equal size cutlets and reserve. Make sure the cutlets are completely cool down before frying.

Heat a pan on medium flame add oil and heat on low flame.

Gently place the tikkis and fry for few seconds on each side we must keep flipping and frying these tikkis until crispy.

Once the tikkis turn golden in color, drain from excess oil and reserve in a colander plate or on tissue paper for excess oil to drain.

Serve these tikkis hot with mint chutney, garlic chutney and sweet chutney...Enjoy

Ragda (Mushy peas Indian version) recipe which pairs well with aloo tikkis 😉

South Indian Style Wok Roasted Plantain and Potatoes Recipe (Vazhakkai Urulai Varuval)

Wok roasted plantain and potato is a traditional tamilian cuisine prepared for festivals and large family gatherings. This side dish pairs well with sambar rice, rasam rice or with roti. It is a vegan /gluten free recipe. 

Subscribe to me on Youtube Tamil and English Channels for regular updates 😊

Ingredients: 
150 Grams Plantain 
150 Grams Potatoes 
1 Large Onion (Peeled and Finely Chopped)
4 Green Chilies (Slit)
1/2 Inch Ginger (Peeled and Crushed)
3 Sprigs Curry Leaves 
1 Tbsp Chilly Powder 
1/2 Tbsp Turmeric Powder 
1 Tbsp Coriander Powder 
1/4 Tsp Asafoetida 
1 Tbsp Tamarind Pulp 
2 Tbsp Oil 
Salt as per taste...

Method:
Heat a heavy bottom pot or wok on medium flame. Add the potatoes 1/2 tsp chilly powder, 1/2 tsp coriander, 1/2 tsp turmeric powder and salt. Add enough water to cover the potatoes stir once, cover and cook till potatoes are cooked and tender. 

Drain and reserve the potatoes. In the same water add the plantain add water if needed cover and cook the raw banana till tender it will hardly take five minutes to cook. Once the plantain has cooked remove from flame and reserve. 

Heat a wok on medium flame with oil. Add the crushed ginger, onion, chillies, curry leaves and asafoetida fry all the ingredients till onion turns transparent. 

Add the remaining chilly powder and coriander powder to the onions and fry till the raw flavor reduces and the oil surfaces on the sides.

Add the cooked potatoes and plantain to the onion masala stir well and fry. spread the veggies in a even layer and fry on each side for five minutes.

Dilute and add the tamarind pulp and fry the veggies roast till the edges turn crispy. Garnish with finely chopped coriander and curry leaves and serve hot. 😊

South Indian Style: Potato, Drumsticks and Brinjal Wok Roasted Recipe

Wok roasted vegetables are part of a side dish prepared everyday for rice or roti. These type of side dishes are also prepared during festivals and large family gathering. Best part about such recipes we can combine the leftovers, add cooked dhal and tomatoes and prepare a large batch of sambar. These recipes are traditional, from family to family it might vary. This dish in particular is prepared for Mahalaya-amavasaya or Ganesh Chaturthi at my house every year. 

Subscribe for Recipe and Review Videos posted regularly on Youtube English and Tamil Channels 😉

Ingredients:
250 Grams Brinjal (Eggplant) 3 to 4 Whole Brinjals 
250 Grams Potato 3 to 4 Whole Potatoes 
250 Grams Drumsticks 3 to 4 Pieces 
1 Tbsp Tamarind Pulp
1 Large Onion Chopped
1 Large Tomato Chopped 
3 Green Chilies
1 Tsp Mustard Seeds
1 Tsp Split Black Gram Dhal
1 Tsp Cumin Seeds
3 Dried Red Chilies 
1/4 Tsp Asafoetida
1 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder 
1 Tbsp Coriander Powder
3 Sprigs Curry Leaves 
Salt as per taste
Coriander or Fresh Grated Coconut for Garnish.
Coconut oil or Sunflower Oil as required.

Method:
Wash all the veggies twice. Peel and chop the drumsticks into 1 inch pieces. 

Clean the stem and chop the brinjal into quarters.

Scrub the potatoes well chop the potatoes into quarter with skin.

Peel, wash and chop the onion, tomato and chillies roughly.

Heat a wok with oil and temper with mustard, split black grams dhal, cumin and red chilies allow to splutter.

Add the curry leaves, onion, chilies and tomato fry all the ingredients till onion turns transparent.

Add asafoetida and fry well. Add the chopped veggies along with chilly powder, turmeric powder and coriander powder stir to coat.

Add 1 1/2 Cups water and salt as per taste stir well and cover allow the veggies to cook till well done.

Once the veggies have cooked add tamarind pulp and place on high flame roast till the masala or gravy coats the veggies well. Check for salt and add if needed.

Garnish with coriander or fresh coconut and serve as hot as possible with rice and sambar...Enjoy😉 

Basics of Indian Cooking: Aloo Bhaji (Aloo Palya) Recipe

A simple aloo bhaji has lot of history and stories. This dish is stuffed in masala dosa, served as side dish for poori and chapati and also used to prepare fritters. 

As per history southindian maharaja's cooks created this aloo palya for the british. The british instantly loved the dish so much they requested their cooks to add it to their regular menu, british left india but the humble aloo palya is still served across tiffin homes in india and we religiously consume and prepare this dish at home on a regular basis 😊🙏 

Ingredients:
8 Medium Potatoes 
2 Large Onions
8 to 10 Green Chilies 
1 1/2 Inch Ginger
5 Sprigs Curry Leaves
1/2 Bunch Coriander Leaves
1 Tbsp Turmeric Powder
1/2 Tbsp Split Black Gram Dhal
1/2 Tbsp Split Chickpeas
1/4 Tsp Mustard Seeds
1/4 Tsp Asafoetida 
Oil as required
Salt as per taste...

Recipe video is posted on Sunday Brunch Recipe Series 😊

Method:
Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles.

Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use.

Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander.

Peel, Wash and crush the ginger using a mortar and pestle.

Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering.

Add black gram dal and split chickpeas fry till light brown in color.

Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces.

Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster.

Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed.

Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for upto 2 weeks.

View this post on Instagram

Aloo palya or Aloo Bhaji Recipe🙏 This dish is normally served for breakfast. We stuff this creamy Potatoes in masala dosas, serve as side for poori or chapati. It's 100% gluten free and vegan. Ingredients: 8 Medium Potatoes  2 Large Onions 8 to 10 Green Chilies  1 1/2 Inch Ginger 5 Sprigs Curry Leaves 1/2 Bunch Coriander Leaves 1 Tbsp Turmeric Powder 1/2 Tbsp Split Black Gram Dhal 1/2 Tbsp Split Chickpeas 1/4 Tsp Mustard Seeds 1/4 Tsp Asafoetida  Oil as required Salt as per taste... Method: Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles. Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use. Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander. Peel, Wash and crush the ginger using a mortar and pestle. Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering. Add black gram dal and split chickpeas fry till light brown in color. Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces. Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster. Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed. Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for up to 2 weeks. #vidyascooking #aloopalya #Vegan #glutenfreerecipes #bengalurutimes #bengaluruthings #bangalore #bangalorefoodie #aloobhaji

A post shared by Vidya Lakshmi (@vidyascooking) on Nov 13, 2018 at 11:24pm PST

Street Food Series: Aloo Chaat Recipe

Aloo chaat has always been a favorite winter snack. Street hawkers in south have various names for this dish some call it Bombay, Delhi aloo or chutney. Right season to find these baby potatoes for this recipe are from December to March all root vegetables are in abundance and very tasty.

Subscribe to me on Youtube English and Tamil Channel for regular updates 😉

Ingredients:
500 Grams Aloo or Baby Potatoes
1 Tbsp Cumin Seeds
1 Tbsp Fennel Seeds
One Small Piece Black Salt or 1/4 Tsp Black Salt Powder
1 Tbsp Chilly Flakes or Chilly Powder
1 Tbsp Chaat Masala
Coriander Chutney Click for Recipe
Tamarind Chutney Click for Recipe
1 Pomegranate Seeds
1 Onion (Finely Chopped)
Fist Full Coriander (Finely Chopped)
1 Lime Juice
Oil for frying
Salt and Pepper Powder as per taste...

When ever I find good quality baby potatoes I tend to par boil and store it in a airtight container refrigerated until use. We can also freeze these potatoes till use if its par boiled.

Method:
Wash the potatoes properly. I normally soak a batch of potatoes in water for 15 which helps to remove excess dirt/mud then rinse it thrice before cooking.

Check the potatoes once before cooking. Chop into halfs or quarters depending on size of the potato. 

Bring 4 Cups water to rapid boil add 1 tbsp coarse salt. Reduce the flame to medium high gently drop the prepped up potatoes allow to cook on medium flame.

Cook the potatoes for 10 to 15 minutes until the center of the vegetable is tender yet firm.

Remove the cooked potatoes from flame rinse in cold water to stop cooking further. Drain excess water in a colander before storing in airtight container always refrigerate after cooking.

Using a mortar and pestle crush the fennel, cumin and blacksalt until coarse. this is a special masala used by chaat houses and street hawkers.

Heat 1 1/2 Cups oil in a heavy bottom wok bring the oil to smoking temperature on low flame.

Once the oil reaches smoking point gently drop 1 cup potatoes to the oil and fry on medium to low flame for 5 minutes. Gently keep tossing from side to side ensuring all potatoes turn crispy evenly.

Finally place on high and fry the potatoes till golden brown in color drain excess oil and spread on a paper towel to drain excess oil. make sure to prepare chaat while the potatoes are still hot and crispy.

Fry the second batch of potatoes while your preparing chaat with all ready fried potato.

Lets assemble: In a large mixing bowl add the fried aloo followed by the coriander and tamarind chutney, coarse ground fennel powder, 1/4 Tsp chaat masala, chilly flakes or chilly powder, lime juice, salt and pepper powder as per taste mix all the ingredients till well coated.

Serve the potato in a serving platter or plate garnish with chopped onion, pomegranate seeds, coriander leaves, sev and lime juice...Serve hot...Enjoy😉 

loading...