4.6( 8864)

Crunchy Potatoes

4 tbsp Ghee
1 tbsp Salt
60 ml Lemon Juice
1 tbsp Panch Phora
1 tbsp Grated Ginger
1 red Chilli, chopped
1 tbsp Ground Cumin
3 pods of Garlic, crushed
1.5 kg Potatoes, Chopped
1 tsp cracked Black Pepper
1/4 cup Chopped Coriander leaves

1. Boil, steam or microwave potatoes until almost tender; drain.
2. Heat 1 tbsp ghee in small pan; cook panch phora, stirring, until fragrant.
3. Add garlic, ginger, chilli and cumin; cook, stirring, for about 1 minute. Remove from heat.
4. Heat half of the remaining ghee in a large pan. Add half the potatoes; stir gently for about 5 minutes or until browned and crisp. Remove from pan; repeat with remaining ghee and potatoes.
5. Return potatoes, with spice mixtures, salt, pepper and juice, to pan. Stir until just heated through. Just before serving, sprinkle with coriander leaves.

Tip: Always make sure that the potatoes are boiled well in advance & cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down & the tikkis will not be gooey.

No comments