PREP COOK TOTAL
10 mins 15 mins 25 mins
1/2 tsp turmeric powder
1 1/2 tsp red chilli powder
1 1/4 tsp coriander powder
salt to taste
2 tsp cooking oil
2 large potato cut into cubes
1/2 tsp mustard seed
1/2 tsp asafoetida
1 spring curry leaves
Take a cooking vessel and add oil to it once the oil is hot ad mustard seeds and let it splutter.
Add asafoetida and curry leaves and mix it well.
Add the cubes potatoes to it and saute on high heat for 2-3 minutes.
Reduce the heat to medium, mix the contents well and let it cook for 4-5 minutes.
Add the turmeric powder, chili powder, coriander powder, chickpea flour and salt and mix well.
Let it cook on low flame for 8-10 minutes or till the potatoes attain a golden crisp exterior.