Name: Baby Potaoes Tangy recipe by Sana Tungekar at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 250 gms Baby potatoes; 1 tsp crushed Garlic; Curry leaves a few; Salt as per taste; Red chilli powder (spicy or non); A pinch of haldi; 1 tsp Cumin; 1 tsp coriander powder; Chaat masala to taste; Corriander leaves to garnish; 1/2 teaspoon cumin to splutter; 2 tbsp Oil or Ghee

ABOUT Baby Potaoes Tangy RECIPE

A sumptuous all time favourite dish! Baby potatoes without removing the skin, tossed in any cooking medium ie oil or ghee. Season with tangy masala mix and served with rotis or as chaat too.

Ingredients Serving: 2

250 gms Baby potatoes
1 tsp crushed Garlic
Curry leaves a few
Salt as per taste
Red chilli powder (spicy or non)
A pinch of haldi
1 tsp Cumin
1 tsp coriander powder
Chaat masala to taste
Corriander leaves to garnish
1/2 teaspoon cumin to splutter
2 tbsp Oil or Ghee

Instructions

Wash potatoes well and keep aside. Cut into two halves and wash again.
Heat oil in a deep fry pan. Splutter cumin, add curry leaves.
Add potatoes toss well adding a pinch of haldi, salt and crushed garlic.
Cover and cook on low heat. Sprinkle red chilli powder, cumin, coriander powder and Chaat masala.
Mix well and cover, cook again for 5 minutes. Check with a fork if the potatoes are cooked.
Remove in a serving bowl, sprinkle coriander leaves.
Serve hot with Rotis or as a chaat snack.

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