Ingredients Jump to Instructions ↓

  1. 1 tsp dried mango powder (amchur)

  2. 1/2 tsp chilli powder

  3. 1/4 tsp black peppercorns (kalimirch) powder salt to taste Other Ingredients

  4. 2 1/2 cups baby potatoes salt to taste oil for deep-frying

Instructions Jump to Ingredients ↑

  1. Wash the baby potatoes very well and parboil them in salted water. Drain and keep aside. Heat the oil in a kadhai on a medium flame and deep-fry the potatoes till they are cooked. Drain on absorbent paper and allow them to cool for a while. Press each potato between the palms of your hands to flatten them and deep-fry again in the same hot oil till they are golden brown in colour from both sides. Drain on absorbent paper and then place them on a serving plate. Sprinkle the masala powder on top and toss well. Serve immediately.


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