Ingredients

Potatoes – 800 g (1 liter after cutting)

Oil – 5 TBS

Mustard seeds –1½ tsp

Hing – ¾ tsp

Turmeric – ¾ tsp

Chili Powder – 1 tsp

Salt – 1¼ tsp

Coriander leaves – 3 TBS

Yield –1¼ liter

Average serving per head   250 ml

Process

  • Peel the potatoes and wash them. Drain all water.
  • Cut the potatoes in finger shape (4 square mm wide and 2 inch long).
  • Wash again to remove the extra starch. Drain the water. Potatoes should be dry.
  • Heat oil in a thick container to 175-190o C.
  • Add mustard seeds. Wait till it cracks open. Add hing and potatoes.
  • Stir-fry for a while. Cook under cover.
  • Keep stirring from time to time replacing the lid back every time.
  • Add turmeric, salt and chili powder towards the end of cooking.
  • Cook for few minutes further till the content becomes dark brown.
  • Stir in coriander leaves and switch off the fire.

Notes: for larger scales the fire and cooking container needs to be proportionally big and for even larger scale the cooking should be divided into multiple batches appropriately.

Small amount of water can be added at an intermediate stage to avoid total dryness.

Suggested Accompaniments: Khichiri or Roti or plain paratha.


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