A zesty, crisp potato dish tempered with mustard seeds and Indian spices — perfect as a side with dal, curd rice, or roti.
🧂 Ingredients:
3 medium potatoes, boiled, peeled & cubed
2 tbsp oil (mustard oil or regular cooking oil)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp amchur (dry mango powder) or a squeeze of lemon
Salt to taste
A pinch of asafoetida (hing)
Fresh coriander leaves for garnish
🔥 Optional Add-Ins:
1 tsp fennel seeds (for a subtle sweet undertone)
1/2 tsp garam masala (for extra warmth)
2–3 crushed garlic cloves (for added punch)
👩🍳 Instructions:
Step 1: Prepare the Tempering
Heat oil in a pan until hot (if using mustard oil, heat until it smokes, then reduce flame).
Add mustard seeds and let them splutter.
Add cumin seeds, a pinch of asafoetida, and optional garlic if using. Sauté until aromatic.
Step 2: Spice it Up
Add turmeric, red chilli, and coriander powder. Sauté quickly (avoid burning the spices).
Step 3: Add Potatoes
Add the boiled potato cubes. Mix well to coat them with the spices.
Fry on medium heat for 6–8 minutes, stirring occasionally until potatoes turn golden and crisp on edges.
Step 4: Finish
Sprinkle amchur or lemon juice. Adjust salt.
Toss once and garnish with chopped coriander leaves. Serve hot!
🍽️ Serving Ideas:
Pair with dal-chawal, curd rice, or rotis.
Use as a filling for wraps or sandwiches.
Excellent as a dry side with sambar or rasam.
🌿 Welza Tip:
Use Welza Whole Mustard Seeds and Amchur Slices (powdered) for a bold, tangy finish. For a spicier version, toss in a green chilli or a sprinkle of Welza Biryani Masala.
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