Ingredients:
Baby Potatoes – 50 gms
Oil- 2 tbsp
Curry Leaves- 2 strands
Turmeric (Haldi) Powder- ¼ tsp
Chilli Powder- ½ tsp
Coriander (Dhania) Powder- ½ tsp
Rice Flour- ¾ tsp
Salt to taste
Preparation:
Pressure cook the Baby Potatoes for just 2 whistles. Cool and peel the skin. Prick each Potato with fork.
Heat oil in a pan. Add curry leaves. When it becomes crisp, add the Potatoes.
Stir Cook for 5 minutes. Add Turmeric, Chilli Powder, Coriander Powder, and Salt.
Mix and stir Cook for 5 minutes. Add Rice Flour and mix well. Add the remaining oil.
Roast for 3 to 4 minutes. Sprinkle cilantro on top.
Done!
Goes well with Sambhar Rice, Curd Rice, Dal Rice. Can be eaten with Chappati or any indian bread as well.
It is a good accompaniment to have with evening Tea also.
Note:
If Baby Potatoes are not available, use big Potatoes. After boiling and skinning, cut them into cubes and follow all other instructions as above.
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