The succulent softness, mild sweetness and fresh feel of baby potatoes , which retain their special touch even after being deep fried and dressed in a mix of chatpati spice powders.
3 cup baby potatoes
1/2 tsp dried mango powder
1/4 tsp red chilly powder
1/4 tsp chaat masala
1/4 tsp black pepper powder
Salt to taste
Oil for deep frying
Combine the baby potatoes and salt in enough water in a deep non stick pan and boil on a medium flame for 15 minutes. Drain allow it to cool slightly.
Place each boiled baby potato between your palms of your hands and flatten them.
Heat oil in a deep non stick pan and deep fry all the potato till they turn golden brown in colour from all the sides. Drain on an absorbed paper.
In a bowl add dried mango powder, chilly powder, chaat masala, black pepper powder, salt.
Transfer the fried aloo in a deep bowl, add the prepared masala powder and toss well.
To make more tangy add lemon juice in it.
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