As far as i can remember, i've always loved cooking with potatoes (considering there's very little that can go wrong!!). Add a lil bit of salt, a bit of spice, some oil and ur dish is done!
You can make this dish with chopped potatoes but the potatoes' lil cousin, the baby potato, is a lil sweeter in taste.
And it makes for a perfect morsel to pop into your mouth without having to nibble!
This recipe calls for a tingling of your tastebuds (courtesy the chilli and dry mango powder) and is absolutely yummy to eat with chapathis, as a side dish or just as is!
Ingredients:
8-10 baby potatoes - par boiled and peeled,
2 tablespoons of hung yoghurt,
1 teaspoon of oil,
a teaspoon each of red chilli powder, turmeric powder, garam masala and dry mango powder(amchur)
1/2 teaspoon of ginger-garlic paste
salt, to taste
Method:
Prick the potatoes with a fork to allow the flavours to seep in.
Mix the yoghurt, all the powders, salt, ginger-garlic paste and oil in a bowl.
Add the potatoes to this mixture and mix such that each potato is coated with the yoghurt mixture.
Let this marinate for an hour or so in the fridge. Once that's done, you can either grill the potatoes or heat some oil in a pan and roast on a low flame.
Once the potatoes have blackened in bits and pieces, serve them with a final sprinkling of lime juice.
You can make this dish with chopped potatoes but the potatoes' lil cousin, the baby potato, is a lil sweeter in taste.
And it makes for a perfect morsel to pop into your mouth without having to nibble!
This recipe calls for a tingling of your tastebuds (courtesy the chilli and dry mango powder) and is absolutely yummy to eat with chapathis, as a side dish or just as is!
Ingredients:
8-10 baby potatoes - par boiled and peeled,
2 tablespoons of hung yoghurt,
1 teaspoon of oil,
a teaspoon each of red chilli powder, turmeric powder, garam masala and dry mango powder(amchur)
1/2 teaspoon of ginger-garlic paste
salt, to taste
Method:
Prick the potatoes with a fork to allow the flavours to seep in.
Mix the yoghurt, all the powders, salt, ginger-garlic paste and oil in a bowl.
Add the potatoes to this mixture and mix such that each potato is coated with the yoghurt mixture.
Let this marinate for an hour or so in the fridge. Once that's done, you can either grill the potatoes or heat some oil in a pan and roast on a low flame.
Once the potatoes have blackened in bits and pieces, serve them with a final sprinkling of lime juice.
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