Ingredients
The following ingredients have 4 Servings
- Potatoes (medium size) - 4 or 5
- Oil - 3 tsp
- Mustard Seeds - 1/2 tsp
- Cumin Seeds (Jeera) - 1/2 tsp
- Carom Seeds (Ajwain) - 1/2 tsp
- Turmeric Powder - 1/2 tsp
- Asafoetida (Hing) - 1/4 tsp
- Red chilli powder - 1 tsp (spice as our own preference)
- Salt - to taste
Instruction
- Wash potatoes cut them to half lengthwise. Now chop slices (wafers or Kacharya). Slices should not be thick, as it might take extra time to cook plus it wont be crispy too. Peeling of potato is not compulsory, rather the peels enrich taste.
- In a iron kadai, heat oil temper it with mustard seeds, cumin seeds (jeera), carom seeds (ajwain), asafoetida (hing), turmeric powder and stir only for seconds.
- Immediately add Kacharya (potato slices) and now give a good stir.
- Add red chilli powder and salt and give a quick good stir.
- Cover the kadai with lid to cook potato on medium to slow flame for about 7-8 minutes.
- Check if the potato is cooked with a spoon. Remove the lid once potato is cooked as in iron kadai vegetable turns black in colour.
- Allow the potates to get crisp for 1-2 minutes. Stir slightly carefully else potato slices may break
