INGREDIENTS:
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Potato
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2 large
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Salt
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As per taste
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Turmeric powder
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¼ tsp
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Red chili powder
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½ tsp
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Coriander powder
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1 tbsp
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Garam masala powder
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½ tsp
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Chaat masala powder
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½ tsp
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Amchur powder
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¼ tsp
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Mint leaves / pudina
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1 cup
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Ginger
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1-inch piece
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Green chili
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1-2
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Cumin seeds
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1 tsp
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Asafetida
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1/8 tsp
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Oil
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1 tbsp
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Coriander leaves
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2 tbsp chopped
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METHOD:
- Wash and peel the potatoes. Chop the potatoes into large chunks and boil them until done but not mushy. Drain the water out and keep aside.
- Wash the mint leaves and keep aside 8-10 leaves aside. In a blender, add the remaining mint leaves, ginger piece and green chili. Grind them into a smooth puree.
- Pat dry the 8-10 mint leaves and roast them in a pan or microwave until dry and crisp.
- In a small bowl, add salt, ¼ tsp turmeric powder, ½ tsp red chili powder,1 tbsp coriander powder, ½ tsp garam masala powder, ¼ tsp amchur powder, ½ tsp chaat masala powder. Also crush the dried mint and add it to the spice mix. Mix well and keep aside.
- In a wide pan, heat a tbsp of oil and add cumin seeds, & asafetida. As the seeds splutter, add the mint-ginger-green chili paste.
- Saute until the moisture evaporates and add the spice mix. Mix well and add the boiled potato chunks.
- Mix gently so that potatoes are well coated in the spice mix and be careful not to break the potatoes.
- Continue roasting the potatoes until potatoes are roasted crisp and slightly brown on the edges.Remove from heat and garnish with coriander leaves.
- Serve hot with roti or rice.
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