Recipe by Charishma_Ramchandani
This is one of our traditional (Sindhi) specialities. Take its name and see dad's mouth water :) Its definitely not for those on a low fat/low cal diet. For those who love potatoes, this is a "MUST HAVE"!
Top Review by Member #610488
You could almost call these curry deep-fried potatoes. I made a few changes since I have only a small deep fryer. I cut the potatoes into 1 inch cubes to better fit my small fryer. I think this shortened the frying time since they browned fairly quickly. I had already made the masala powder before I started frying and knowing how many batches my fryer needed for all the potatoes, divided it up into the same number. As a batch came out of the fryer, it got coated with one portion of powder so I had no waste and the perfect amount of spicing on the potatoes. Fingers from hungry mouths started nibbling from the serving dish long before it made it to the table so I have to rate this dish very highly.
- 500 g potatoes, peeled and cut into cubes
- 1 pinch salt
- oil, to deep fry
- 1 teaspoon salt
- 1 1⁄2 teaspoons coriander powder
- 1 1⁄2 teaspoons chat masala
- 1⁄2 teaspoon red chili powder
- 3⁄4 teaspoon garam masala powder
- 1 pinch turmeric powder (optional)
- 1 pinch mint powder (optional)
- cilantro, chopped,to garnish (optional)
Directions See How It's Made
- Peel potatoes and cut into large cubes.
- (Approx. make 4 cubes out of 1 potato).
- Poke holes all over the potatoes with a fork.
- Add a pinch of salt to the potatoes.
- Toss the potatoes with salt in a bowl with the help of your fingers.
- Fry in oil till golden brown, then drain excess oil on paper napkins/clean kitchen towels and set aside.
- Now prepare the masala.
- For this, mix all the masala powders mentioned above in a bowl.
- Keep aside.
- Sprinkle the masala powder prepared above on the potatoes.
- Toss the potatoes in the same.
- Garnish with cilantro.
- Serve immediately.
- This is a side dish served with hot puris or rotis (Indian flatbreads) and some low-fat yogurt on the side.