Indeed, there is something to be said about the versatility of this dish. Eat it as a side with some rice and daal or just with your humble roti and it becomes lunch or dinner, wrap it up with some lettuce and onions in a tortilla and it makes for a great wrap or just stick some toothpicks in them and they are a great starter. What's more is that they are a great picnic food too and can be carried in a lunchbox for a few hours without the need to be refrigerated. This makes them great for short trips as well. Give it a try and it tends to stick with you for those times when you cannot think of anything else or those when you simply crave them.
serves 4 - 6
|Potatoes||6 medium, firm boiled and cubed|
|Cumin seeds||2 tsp|
|Turmeric powder||1/2 tsp|
|Red chilli powder||1 tsp|
|Coriander powder||2 tsp|
|Roasted cumin powder||1 tsp|
|Amchur/Dry mango powder||1 tsp|
|Cilantro leaves||4 tbsp, chopped|
1. In a small bowl mix red chilli powder, coriander, roasted cumin powder, turmeric powder, salt and dry mango powder. Set aside.
2. Heat oil in a pan on medium heat. Add cumin seeds and saute till it splutters and is fragrant, about a minute. Turn the heat to medium low. Add the spice mix and cook while continuously stirring for a minute, be careful not to burn the spices.
3. Add potato and stir gently till the spices cover all the potato cubes well and gets crispy and golden on the edges, about 3-4 minutes on medium heat to medium high heat. Add cilantro leaves and stir. Serve hot with a fresh squeeze of lemon juice. ENJOY!