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Prep time : 10 minutes Cooking time : 10 minutes Total Time: 20 Minutes INGREDIENTS : Baby Potatoes 1/2 kg ( boiled and peeled) Chilly powder 1 tsp Turmeric 1/4 tsp Asafoetida (Hing) 1/4 tsp Amchur powder 1tsp Ginger-garlic paste 1/2 tbsp Oil 4 tbsp Fennel seed 1/2 tsp Salt to taste Coriander leaves for garnish.
(#) Dry roast and grind to a smooth powder the following spices: Coriander seeds 1 tbsp Pepper corns 1/2 tbsp Fennel seeds 1/2 tbsp Cumin seeds 1/2 tbsp Urad dal 1/2 tbsp Curry leaves 7-8
PREPARATION :
Heat a non stick pan with oil.
Add fennel seed and ginger-garlic paste fry it for 1-2 minutes then add the hing, amchur powder, turmeric and chilly powder further fry it for 1 minute. Add the baby potatoes to the pan and fry it for around 2-3 minutes. Finally add the freshly roasted masala powder (#) to the potatoes fry it for 2-3 minutes.
𝗗𝗶𝗱 𝘆𝗼𝘂 𝗸𝗻𝗼𝘄?
𝘗𝘰𝘵𝘢𝘵𝘰𝘦𝘴 𝘢𝘳𝘦 80% 𝘸𝘢𝘵𝘦𝘳. 𝘛𝘩𝘦 𝘱𝘰𝘵𝘢𝘵𝘰 𝘰𝘳𝘪𝘨𝘪𝘯𝘢𝘵𝘦𝘥 𝘪𝘯 𝘵𝘩𝘦 𝘳𝘦𝘨𝘪𝘰𝘯 𝘰𝘧 𝘴𝘰𝘶𝘵𝘩𝘦𝘳𝘯 𝘗𝘦𝘳𝘶 𝘸𝘩𝘦𝘳𝘦 𝘪𝘵 𝘸𝘢𝘴 𝘧𝘪𝘳𝘴𝘵 𝘥𝘰𝘮𝘦𝘴𝘵𝘪𝘤𝘢𝘵𝘦𝘥 𝘣𝘦𝘵𝘸𝘦𝘦𝘯 3000 𝘉𝘊 𝘢𝘯𝘥 2000 𝘉𝘊.
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