Advanced Spicy potatoes with pappadums for 6 person
Ingredients for Spicy potatoes with pappadums
- 750g potatoes, peeled, cubed
- 3 tablespoons ghee (see Notes)
- 1/2 teaspoon turmeric
- 2 tablespoons panch phora (see Notes)
- 1 tablespoon ground cumin
- 6 fresh curry leaves (see Notes)
- 1 garlic clove, crushed
- 1 tablespoon grated fresh ginger
- 6 large pappadums
Step 1Place the potatoes in a saucepan of salted water and bring to the boil (alternatively steam them). Cook until just tender. Drain and set aside.
Step 2Heat a tablespoon of the ghee in a medium frying pan. Add the dry spices, curry leaves, garlic and ginger and cook over medium heat for 1 minute, stirring until the flavours are released. Transfer to a bowl and set aside. Add 1 tablespoon of ghee to the pan; when it has melted, add potatoes (in 2 batches if necessary) and cook until golden. Return spice mixture to pan and cook for a further minute. Cover and set aside.
Step 3Heat remaining ghee in a small frying pan over high heat. Carefully place 1 pappadum in the hot oil (press with tongs to help hold the shape) and fry for 2-3 seconds each side until fully expanded. Use tongs to transfer to paper towel to drain. Repeat with remaining pappadums.
Step 4Add the lemon juice and coriander to the potatoes and reheat gently over low heat for 1-2 minutes.
Step 5Place a pappadum on a serving plate, top with some spicy potatoes and the tomato kasundi. Add a dollop of yoghurt.
Spicy potatoes with pappadums, How to Make
* Ghee is clarified butter, available from supermarkets.
Additional information for Spicy potatoes with pappadums
Preparation: Minutes, Cooking: 0:45 Minutes, Serving: 6 Person, Level: Advanced
823 kj Energy, 10g Fat Total, 6g Saturated Fat, 5g Fibre, 6g Protein, 25mg Cholesterol, 223.26mg Sodium, 2g Carbs (sugar), 20g Carbs (total),
All nutrition values are per serve
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