Spiced Potatoes | Fry the potatoes.
Fixings:
- Potatose, cut into roundels (katli)- 500 grams
- Mustard seeds (Sarson)- 1/2 tsp
- Cumin seeds(Jeera)- 1/2 tsp
- Crushed peppercorns-1 tsp
- Red Chili Flakes-1 tsp
- Tomato Ketchup-2 tbsp
- Mint leaves, fine cleaved - 2 tbsp
- 1 tbsp salt.
- Oil for profound broiling the potato roundels
- Oil for sautéing-1 tbsp
Readiness:
Cut the potatoes into roundels
Cycle :
- Take a kadhai and put in oil adequate to profound fry the roundels.
- Deep fry the potato roundels (katli) till brilliant yellow.
-1 tbsp of oil in a pan.
-Oil is hot; when the mustard seeds.
- Once it splutters, add the cumin seeds, fry for few moments and then, at that point add the potato roundels.
- Give it a blend.
- Now add salt and squashed peppercorns. Sauté briefly.
- Add the ketchup. Blend it well so every one of the flavors and ketchup coat the roundels well.
- Now add the red bean stew chips and finely slashed mint leaves.
Serve hot.