Potato Roast

Ingredients:

Small potatoes - 1/2 kg

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Hing - 1/4 tsp

Red chilly powder - 1 1/2 tsps

Salt as required

Oil for cooking

Gram flour (besan)

Method:

Boil the potatoes with skin and remove the skin.

You can boil the potatoes either in a vessel in the pressure cooker or put them in a microwave bowl with some water and boil for 12 minutes and then peel the skin.

After the potatoes are boiled and peeled keep them aside.

Take a kadai pour some oil in it and add mustard seeds and urad dal and hing and season them

Now put the boiled potatoes and stir fry nicely.

Add salt and red chilly powder and mix nicely.

Now you can add some more oil and keep stirring the potatoes to cook and roast nicely.

You can add little besan powder and spread on the potatoes and mix nicely so that they will be crispy.

After the potatoes are cooked crispily remove from fire and transfer to a bowl.

Now nicely roasted potatoes are ready to be eaten with rasam rice or sambar rice or even curd rice or even as a side dish for chappathis.

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Raswale Alu

Ingredients:

Potatoes -1/4 kg

Jeera - 1 1/2 tsp

Red chilly powder -1 tsp

Turmeric (haldi) powder -1/2 tsp

Jeera powder - 1 1/2 tsp

Dhaniya powder -1 1/2 tsp

Garam masala powder - 1 tsp

Curry leaves - few

Green chillies - 3

Salt - as required

Oil for seasoning

Method:

Peel the skin of the potato and cut into small cubes.

Take a kadai pour little oil and add jeera, green chiilies and curry leaves and saute.

Now put the potato pieces and stir.

Now add salt, jeera powder, dhaniya powder, garam masala powder ,red chilly powder and haldi powder and mix thoroughly.

Now add sufficient water to cover the potatoes and boil and cook it.

After the potatoes are cooked and the gravy becomes a little thick with the masalas, remove from fire.

you can garnish with coriander leaves.

Now the raswale Alu is ready full of gravy to be eaten either with puri or even chappathi.

Gujrati potato and sabudana vada

Ingredients
sabudana (sago) -100 gms
potatoes 1/2 kg
cumin seeds 1/2 tsp
2 tblsps coriander leaves chopped
2 tblsps peanuts (roasted and coarsely pounded)
6 green chillies ground
a small piece of ginger (ground)
juice of one lemon
salt to taste
oil for frying.


Method:
Soak sago in water an hour before preparation.
After one hour drain it through a seive and set aside.
Boil the potatoes, peel and make into a smooth pulp.
Next add the sago, cumin, coriander, peanuts, green chillies and ginger, lemon juice and salt mix well.
make into small, lemon-sized balls and flatten them and deep fry on a medium fire till golden brown
Serve hot with coriander chutney.