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Tangy Potatoes For Veggie Thursdays


Mar 16, 2016

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

INGREDIENTS

    2 medium-sized Potatoes, cut into wedges
    1/2 cup Grated Fresh Coconut
    1 tsp Chickpea Flour
    2 tbsp Oil
    1/2 tsp Fenugreek Seeds
    1/2 tsp Hing/Asafoetida
    1/2 tsp Turmeric Powder
    1 1/2 tsp Chilli Powder
    2 tbsp Tamarind Pulp
    1 tsp Jaggery
    Salt as perto taste

DIRECTIONS

Looking for interesting vegetarian recipes? Here is a potato recipe to your rescue.

Method:

1. Heat oil in a shallow pan and add fenugreek seeds, hing and turmeric powder.

2. Add the chopped potato and fry over high heat for a min. Add the chili powder.

3. Stir in and add 1 cup water; cover and cook till half done.

4. In a mixer, grind chickpea flour, coconut and tamarind pulp together.

5. Check the potato. When it’s half done, add salt and the ground mixture to it.

6. Cook further for 2 minutes on simmer.

7. Add jaggery and cook further till potatoes are done.

8. Serve with puri or chapatis.

About Roopa NabarFollow On

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Roopa's biggest inspirations, apart from the women in her family are Chef Sanjeev Kapoor, and the late Tarla Dalal. She has cooked on several TV shows, food challenges and YouTube videos. Learn her recipes on Coastal Kitchen.

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