Baby Potatoes – 50 gms
Oil- 2 tbsp
Curry Leaves- 2 strands
Turmeric (Haldi) Powder- ¼ tsp
Chilli Powder- ½ tsp
Coriander (Dhania) Powder- ½ tsp
Rice Flour- ¾ tsp
Salt to taste
Pressure cook the Baby Potatoes for just 2 whistles. Cool and peel the skin. Prick each Potato with fork.
Heat oil in a pan. Add curry leaves. When it becomes crisp, add the Potatoes.
Stir Cook for 5 minutes. Add Turmeric, Chilli Powder, Coriander Powder, and Salt.
Mix and stir Cook for 5 minutes. Add Rice Flour and mix well. Add the remaining oil.
Roast for 3 to 4 minutes. Sprinkle cilantro on top.
Goes well with Sambhar Rice, Curd Rice, Dal Rice. Can be eaten with Chappati or any indian bread as well.
It is a good accompaniment to have with evening Tea also.
If Baby Potatoes are not available, use big Potatoes. After boiling and skinning, cut them into cubes and follow all other instructions as above.