Ingredients
potatoes, large, 1 kg, mustard oil, for frying, 300 ml, salt to taste, red chilli powder, 6 g, coriander seeds, 6 g, cumin seeds, 6 g, sesame seeds, roasted and ground dry, 25 g, amchur powder, 5 g, chana masala, 5 g, lemon juice, 1 tsp, mustard oil, for masala, 50 g, hing powder, a pinch, fresh coriander, chopped, 10 g
Method
• Wash and peel the potatoes. Cut them lengthwise into large wedges.
• Heat the mustard oil in a wok and fry the potato wedges on medium heat, until they are golden brown in colour and crisp in texture. Remove from heat, and allow it to cool.
• In the same oil, add salt, red chilli powder, coriander seeds, cumin seeds, sesame seeds and amchur powder. Stir well and add in the potatoes. Mix well.
• To the above, add the chana masala, lemon juice, mustard oil and hing powder. Mix freshly chopped coriander leaves to it. Serve hot.
