Description
A delicious spiced potato dish using Yukon Gold potatoes, enhanced with flavorful spices and herbs.
Ingredients
Scale
- 4 medium Yukon Gold Potatoes
- 1 teaspoon Salt
- 1 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Chili Powder
- 1 cup Chickpea Flour
- 1 cup Cooking Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 1/4 cup Cilantro or Curry Leaves
Instructions
- Boil a pot of water and add half of the turmeric powder. Cut Yukon Gold potatoes into quarters and cook for 10-15 minutes until just tender.
- In a mixing bowl, blend chickpea flour, remaining turmeric, Kashmiri chili powder, and salt.
- Once the potatoes are cooked, drain and rinse under cold water. Toss the warm potatoes with the spice mixture.
- Heat oil in a skillet. Add mustard seeds and let them pop, then stir in cumin seeds.
- Carefully add the coated potatoes and fry for 3-4 minutes until golden.
- Garnish with cilantro or curry leaves and serve warm with naan or rice.
Notes
- Can substitute Yukon Gold potatoes with red or fingerling potatoes.
- Gluten-free alternative: rice flour works well instead of chickpea flour.
- Adjust Kashmiri chili powder to your spice preference.
- Optional: use grainy mustard as a substitute for mustard seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg