Spicy Baby Potato Fry
Spicy baby potato fry is a delicious dish made with baby potatoes that are steamed and seasoned with spices. Perfect as a side dish with chapati, parotta or with rice and curry. It is a vegan and gluten free recipe.
Servings: 3 people
Calories: 3763kcal
Equipment
- 1 Idli Pot/Steamer
- 1 Steamer Basket
- 1 Trivet
- 1 Heavy Bottom Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 480 gms (or) 1.5 Cups Baby Potatoes wash
- 1 Teaspoon Coriander Seeds
- ½ Teaspoon Fennel Seeds
- ½ Teaspoon Cumin Seeds
- 2 Teaspoons Peanuts
- 3 Tablespoons Oil
- ½ Teaspoon Cumin Seeds
- 1 sprig Curry Leaves remove leaves from the stem and wash
- ½ Teaspoon Turmeric
- 1 Teaspoon Red Chilli Powder
- Salt as required
- 8-10 sprigs Fresh Coriander Leaves wash and chop finely
Instructions
- Add water to the idli pot, place the trivet and then a steamer basket on top.480 gms (or) 1.5 Cups Baby Potatoes
- Place washed baby potatoes inside the steamer basket.
- Close the pot with a lid and cook over medium heat for 15 minutes until potatoes are tender.
- Switch the heat off, open the lid and take the steamer basket out.
- Meanwhile, heat a small pan on another burner over medium heat.
- Add coriander seeds, cumin and fennel seeds. Dry roast for 3-4 minutes until the spices release aroma.1 Teaspoon Coriander Seeds, ½ Teaspoon Fennel Seeds, ½ Teaspoon Cumin Seeds
- Now add peanuts and roast for 3-4 minutes until they release aroma and change colour.2 Teaspoons Peanuts
- Switch the heat off and allow the spices to cool completely.
- Transfer the spices to the blender or spice grinder and grind it to powder.
- Once the potatoes are steamed, switch the heat off, take the lid off the pot and remove the steamer basket from the idli pot.
- Put the basket in the sink under a tap and run some cold water a few times so that they cool down.
- Peel the potatoes and place them on a plate. Set them aside.
- Heat oil in a large pan or skillet over medium heat. Add cumin and let them crackle for a few seconds. Then add curry leaves and stir.3 Tablespoons Oil, ½ Teaspoon Cumin Seeds, 1 sprig Curry Leaves
- Add the peeled baby potatoes to the pan and stir well.
- Cook for 3-5 minutes stirring regularly to prevent them from sticking to the pan.
- Now add salt, turmeric and chilli powder. Stir well until potatoes are well coated with spices and cook for 2-3 minutes.½ Teaspoon Turmeric, 1 Teaspoon Red Chilli Powder, Salt
- Finally, add freshly ground masala, chopped coriander leaves and mix well.8-10 sprigs Fresh Coriander Leaves
- Switch the heat off.
- Serve spicy potato fry with the main meal or any Indian flatbread.
Notes
Stirring: Stir regularly while cooking potatoes with spices and adjust the heat as needed to prevent them from sticking to the base of the pan.
Gently Toss: Toss potatoes gently while mixing with the spices to prevent them from breaking.
Remove basket with caution: The steamer basket will be extremely hot to touch, so remove it using oven mitts or gloves.
Nutrition
Calories: 3763kcal | Carbohydrates: 901g | Protein: 116g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 221mg | Potassium: 21159mg | Fiber: 198g | Sugar: 70g | Vitamin A: 814IU | Vitamin C: 780mg | Calcium: 437mg | Iron: 71mg
