oil for deep-frying
3 cups 
potatoes, peeled and cut into thick fingers
1 tsp 
chilli powder
1 tsp 
coriander (dhania) powder
1 tsp 
cumin seeds (jeera) powder
4 tsp 
roasted sesame seeds (til)
1 tsp 
dried mango powder (amchur)
salt to taste
green chillies, slit
2 tbsp 
chopped coriander (dhania)
2 tbsp 
mustard (rai / sarson) oil
a pinch of 
asafoetida (hing)
1 cup 
capsicum (red, green), cut into wedges
Puris and Aam ka Achaar to serve


  1. Heat the oil in a kadhai on a medium flame and deep-fry the potato fingers till they are golden brown and cooked. Drain on absorbent paper and keep aside.
  2. Combine the chilli powder, coriander powder, cumin seeds powder, sesame seeds, dry mango powder and salt in a bowl and mix well.
  3. Add the potatoes, green chillies and coriander and mix well. Keep aside
  4. Heat the mustard oil in a pan to smoking point, add the asafoetida and stir for about 10 seconds.
  5. Add the capsicum and sauté for 2-3 minutes.
  6. Add the potato mixture and toss gently for 2-3 minutes.
  7. Serve hot with puris and aam ka achaar.
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