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Ingredients:
for 6/15 min
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500 g medium size
200 g
1 tsp
2 tsp
2 tsp
1 tsp
½ tsp powder
½ tsp
½ tsp
½ tsp
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potatoes
garlic
ginger
gram flour
chat masala
red chilli
ajwain
mango powder
garam flour
salt
oil |
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gravy : |
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1
cup each
1 cup
5 g
2 tsp
1 tsp
1 tsp
1 tsp
1 tsp desiccated
2 large
5-6
a few springs
to taste
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milk,
cream
beaten curd
ginger
coriander
red chilli
poppy seeds
cumin seeds powder
coconut powder
onions
cashew nuts
coriander leaves
salt
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| for
garnishing: |
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fine
julienne |
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ginger
and green chilli |
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Method:
Pressure cook potatoes with peels in salty
water. The potatoes should remain firm so that they do not break.
When cool, peel the potatoes and prick them with a fork.
Prepare a paste of ginger and garlic and add to it red chilli,
ajwain, garam masala, gram flour, mango powder and salt and mix.
Apply this paste to the boiled potatoes and keep them in fridge
for half an hour to marinate. Heat oil in a pan and deep fry them.
Deep fry only two potatoes at a time, otherwise they will break.
Grind
onions and ginger. Make a paste of the poppy seeds, cashew nuts,
cardamom and coconut and mix it in the milk. Heat oil in a pan,
fry the onion-ginger paste until brown. Add to it red chillies,
coriander, cumin seed powder and cook until it boils. Then add
curd and salt. When oil floats, add cream and coriander leaves.
Heat gravy before serving and add fried potatoes. Garnish with
ginger and green chillies. Fried potatoes can also be served as
snack with a dash of chat masala and lemon
juice.
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