Ingredients

The following ingredients have 2 Servings
  • ½ Kg Baby Potato
  • 1 Big Onion
  • 1½ tsp Chilli Powder
  • 2 tsp Corn Flour (optional)
  • 2 to 3 tbsp Oil
  • Salt (As Required)
  • 1 tbsp Coriander Leaves (For garnishing)
  • 1½ tsp Pepper Corns
  • 1½ tsp Jeera / Cumin
  • ½" Piece Cinnamon - 1/2" piece
  • 4 to 5 Cloves
  • 10 Flakes Garlic
  • 1 tsp Mustard seeds
  • ¼ tsp Jeera - 1/4 tsp
  • 4 to 5 Whole Pepper
  • 1 Red Chilli
  • Few Curry Leaves

Instruction

  • In a Pan dry roast the ingredients listed in the table 'To Roast & Grind'. Once it cools, grind it in a mixer/blender to a coarse powder.
  • Rinse the potatoes well and pressure cook it for 2 whistles (half-cooked). Peel the skin and prick it with a fork. In a mixing bowl, add the potatoes and chilli powder.
  • Now add the roasted and ground ingredients. Then add cornflour, salt and mix it gently.
  • Add little oil and toss it, so that the potatoes and masala get blended well. Keep by side for 1/2 an hour. Chop onion lengthwise.
  • Heat oil in a pan and temper with the ingredients given in the table 'To Temper'. Add onions and saute till it turns transparent. Then add required salt (only for onion) and the marinated potatoes. Fry in very low flame for about 10 to 15 minutes until the potatoes get roasted and turn golden brown. Garnish with coriander leaves.Serve it with hot steaming rice and rasam.