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Deep-Fried Spiced Baby Potatoes

deep-fried spiced baby potatoes (956x1280)
I am the queen of doing things differently. Let me explain; the recipe below is from Meena Patak’s cookbook called Indian Cooking for Family and Friends. I remember making it once before although I cannot remember what changes I made on the day. Because this is something I do. I add something, change things. This time, though, I took notes and photos.

Please note that I have enclosed the original recipe at the end of this post.

Ingredients:
10 new potatoes (I used tiny little ones)
1/2 piece Kashmiri chilli (whole)
1 tsp cumin seeds
1 small onion, peeled and sliced thinly
Juice of ½ lemon
1 tbsp fresh coriander (cilantro), washed and chopped
Vegetable oil, for deep frying
Salt for frying onions

Method:
• Boil the new potatoes in their skin until they are cooked. Drain and allow to cool.
• Meanwhile, dry roast the chilli and cumin seeds in a pan until they are fragrant. By using a pestle and mortar, crush them roughly.
• When the new potatoes are cool enough to handle, transfer them onto a flat place and press to flatten slightly.
• Heat the oil for deep-frying in a large heavy-based pan. Add the new potatoes to the hot oil and deep-fry for 5 minutes until golden brown and crisp.
• Remove the potatoes from the oil and drain on absorbent paper towel.
• Heat 1 tbsp vegetable oil in a pan. Add the onion and ½ tsp salt and fry them until the onions are nice and brown. Add the chilli and cumin towards the end of cooking and stir well. Quickly mix them with the potatoes and fresh coriander. Drizzle with lemon juice and serve hot.

The original recipe by Meena Patak:
Deep-Fried Spiced Baby Potatoes
I make this when I have leftover cooked new potatoes –it makes a very good starter or accompaniment.
Serves four

400 g (14 oz) new potatoes
Vegetable oil, for deep frying
¼ teaspoon chilli powder
1 teaspoon ground roasted cumin seeds (see page 22)
Juice of ½ lemon
1 teaspoon chopped fresh coriander
½ teaspoon paprika
½ teaspoon sugar
Salt and pepper, to taste (optional)

If you are using uncooked potatoes, boil them in their skins until they are cooked. Drain and allow to coll. When cool, hold each potato in your hands and press to flatten slightly.
Heat the oil for deep-frying in a large heavy-based pan to 180°C (350°F). Add the potatoes to the hot oil and deep-fry for 10-15 minutes until golden brown and crisp.
Remove from the oil and drain on absorbent kitchen paper. Place in a bowl, add the remaining ingredients to the potatoes and mix well. Serve hot, drizzled with a little natural yogurt, if liked, and accompanied by Coriander and Mint Raita.

Tip on page 22: To roast cumin seeds, place them in a glass bowl or on a plate and cook in the microwave on high for 30-40 seconds. Crush coarsely using a pestle and mortar. Roasted cumin can be stored in an airtight container at room temperature for about 2-3 months.

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