500 gms potatoes, slightly boiled, peeled and cut into small pieces
50 gms chili powder
Salt to taste
25 gms garlic, crushed
25 gms methi (fenugreek) seeds, powdered
100 gms oil
5 gms mustard seeds
4-5 red chilies
A pinch of asafoetida
1. Pat dry the potato pieces with a cloth or paper towel and place in a clean bowl; add chili powder, salt, crushed garlic, methi seeds powder and mix well.
2. Heat oil in a pan; add red chilies, mustard seeds, asafoetida and pour over the potato pieces.
3. Finally add lemon juice; mix well and store in an air-tight container.
4. After 3 days, mix the mixture well and serve.