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Konkani Masala Potatoes | Easy Recipe | How To Make Spicy Potatoes | English And Hindi
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RECIPE
INGREDIENTS
1 teaspoon ginger powder (sonth)
3⁄4 teaspoon turmeric powder (haldi)
3⁄4 teaspoon salt, or to taste
1 1⁄2 teaspoons red chilli powder, mild
2 tablespoons chickpea flour (besan)
1⁄2 teaspoon sugar
200 grams small potatoes, boiled till tender, peeled
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2 1⁄2 tablespoons ghee
1 teaspoon black mustard seeds
2 dried red chillies
1 teaspoon cumin seeds (jeera)
20 curry leaves
1⁄4 teaspoon asafoetida powder (hing), powdered
COOKING METHOD
Serves 2 to 3
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In a medium bowl, add ginger powder, turmeric powder, salt, red chilli powder, chickpea flour (besan), and sugar. Mix well. Toss potatoes in this masala to coat. Add 2 teaspoons water and mix.
- Place a medium kadhai or wok over high heat. Add ghee, and when hot, toss in black mustard seeds. Once they start to crackle, add dried red chillies, cumin seeds, curry leaves, and asafoetida. Give it a good stir.
- Immediately add potatoes with masala to the kadhai; sauté till the masala forms a golden brown crunchy crust, stirring and adjusting the heat as needed, 7 to 8 minutes.
- Check seasoning and add salt, if needed. Remove from heat.
- Serve hot.
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