Potato Roast

Potato Roast - shobana Rao

Ingredients: 

4-5 medium Potatoes (approx 4-5 cups) 1 heaped tbsp Rice Powder Juice from ¼ - ½ Lime (Optional) Salt to taste For Tadka/Tempering: 1 tsp Jeera/Cumin Seeds 1/4 tsp Hing/Asafoetida 2 sprigs Curry Leaves (Optional) 2 tbsp Oil Spices Used: 1-2 tsp Red Chilli Powder (as per taste) 1/2 tsp Haldi/Turmeric Powder 2 tsp Dhania/Coriander Powder 3/4 tsp Jeera/Cumin Powder 

Method: 

"Pressure cook or boil potatoes until they are well cooked.(shouldn't be overcooked and mushy) When cool enough to handle, peel the skins and dice the potatoes into 1½ " cubes. Place the potatoes in a large bowl and sprinkle the rice flour. Toss the potato pieces gently so that each piece is coated well with the rice flour. Keep aside till needed. Heat oil in a large wok or kadai and add cumin seeds, curry leaves and hing. When cumin seeds crackle and change colour, add the coriander powder, cumin powder, red chilli powder, turmeric powder and salt. Stir them for 45-60 seconds on a low flame till the spices as well as the salt get cooked. Make sure you don’t burn the spices. Next mix in the potatoes coated with rice flour and stir gently so as every individual piece is coated well with the spices and oil. Cook the potatoes on medium to low flame until all the potato pieces get encrusted with spices and turns crisp, stirring occasionally. It took me around 8-10 minutes. Add lemon juice before serving this Masala Aloo or Potato Roast hot with rice and dal or with any Indian flat breads or just as an appetizer."