Potato – 1/2 kg
Turmeric Powder – 1/2 tsp
Chilly powder – 1 1/2 -2 tsp
Oil – 4 tbsp
Salt to taste
Mustard seeds – 1/2 tsp
Asafoetida – a pinch
1. Wash potatoes thrroughly, cut into small pieces with the skin on.
2. Heat oil, add mustard seeds, asafoetida and when done, add potato pieces, turmeric powder, chilly powder and salt. Mix all of it thoroughly and fry for a while. Sprinkle some water and cover to cook on skin.
3. When pottoes have softened, raise the heat and fry crisp, adding some more oil, if necessary.
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