Fried Young Potatoes In Indian Spices. Step-by-step Recipe With Photo

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Fried Young Potatoes In Indian Spices. Step-by-step Recipe With Photo
Fried Young Potatoes In Indian Spices. Step-by-step Recipe With Photo

Video: Fried Young Potatoes In Indian Spices. Step-by-step Recipe With Photo

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Video: venkatesh bhat makes urulai roast | CC| roasted potatoes | starters | spicy potatao fry | easy snack 2023, January
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Indian-style fried young potatoes in spices are quite simple to cook in a regular skillet; you will not need any exotic ingredients for this recipe. The most common spices are mustard, coriander and paprika, that's all exotic, but the taste is delicious! Fried potatoes are not loved by nutritionists, but there is a way to cook them with the least harm - before frying, boil in their uniform until cooked or half cooked, and then fry, so it will absorb less oil.

Roasted new potatoes in Indian spices
Roasted new potatoes in Indian spices

I advise you to buy spices and spices in specialized shops (Indian, Korean, Chinese), and monitor the freshness, because this is the same product as cereals, they also have a shelf life.

  • Cooking time: 40 minutes
  • Servings: 4

Ingredients for roasted new potatoes in Indian spices

  • 600 g of young potatoes;
  • 100 g green onions;
  • 30 ml olive oil for frying;
  • 20 g butter;
  • 2 tsp mustard seeds;
  • 2 tsp coriander seeds;
  • 1 tsp ground red paprika;
  • sea ​​salt.

Method of cooking fried young potatoes in spices in Indian style

We start by boiling potatoes. Soak the tubers in cold water, wash off the dirt and sand. Put in a deep saucepan and pour boiling water over them so that the water completely covers them. We put it on the stove when the water boils, reduce the heat and cook for 15-20 minutes (for small tubers).

Boil young potatoes
Boil young potatoes

To easily peel vegetables cooked in a uniform, this also applies to potatoes, immediately after they have been cooked, drain the water and pour cold water from the tap. After this bath, the peel flies off from a light touch.

Peel boiled potatoes
Peel boiled potatoes

In a pan with a thick bottom or non-stick coating, heat the olive oil for frying, add the butter. Put small tubers whole, cut larger specimens in half or into four parts. We fry in parts, so as not to create a "crowd" in the pan, so the golden brown crust will turn out beautiful and golden.

Fry potatoes in a mixture of olive oil and butter
Fry potatoes in a mixture of olive oil and butter

In the same frying pan, throw the chopped rather coarse onions, and after 3-4 minutes - green onions. Pass to make it soft.

Passing green and onions
Passing green and onions

The most important part of the recipe is the spices, they need to be prepared correctly. We heat a cast-iron pan quite strongly (without oil!), Add coriander seeds, after about 2 minutes add mustard seeds. Be careful, mustard tends to "shoot" in different directions, take care of your eyes and hands, when the seeds darken and a slight smoke appears, remove from the fire. Leave half of the fried spices as they are, and grind the rest in a mortar.

Add spices
Add spices

Season the vegetables with ground red paprika, add whole and ground seeds.

Salt and mix vegetables
Salt and mix vegetables

Now salt everything together and mix thoroughly. Salt for such a volume of ready-made ingredients needs about 5 g (coarse sea salt), but this is individual, perhaps this amount is not enough or too much for your taste.

Let the vegetables steep in spices
Let the vegetables steep in spices

We leave for literally a few minutes, so that the salt and spices mix with the vegetables.

Roasted new potatoes in Indian spices
Roasted new potatoes in Indian spices

We serve hot, fried potatoes are not the dish that is eaten cold, here, as they say, you need to eat "hot, hot!"

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