How to make Spicy Baby Potatoes | Recipe

Spicy Baby Potatoes








Spicy Baby Potatoes are a straightforward potato formula which is loaded with flavors and flavors from the newly ground zest blend. It runs extremely well with any Indian bread however for the most part presented with Paratha or Puri. Spicy Baby Potato can be pressed for the children lunch box too and it is an incredible supper to pack for the long separation going with gang.


S.No Ingredients Quantity
1 Child potatoes 500 g
2 Oil 2 to 3 tbsp
3 Asafetida powder a pinch
4 Mustard 1/4 tsp
5 Cumin 1/4 tsp
6 Part urad da 1 1/4 tsp
7 Curry leaves few
8 Little onions 10 to 15
9 Turmeric powder 1/4 tsp
10 Salt to taste
11 Red chilly 2 or 3
12 Urad dal 1tsp
13 Chana dal 1 1/2 tsp
13 Black peppercorn 1/4 tsp
13 Coriander seeds 1/2 tsp
13 Oil 1/2 tsp

Preparation Method

  • Heat ½ tsp oil in a broil skillet. Dry meal the red chilies, lentils, dark peppercorn, coriander seeds.
  • Continue hurling till rich smell emerges. Permit them to cool and pound it to fine powder.
  • Wash child potatoes and weight cook till delicate. Cool and peel the skin.
  • Prick them with a tooth pick to make little gaps in each of them and keep aside.
  • Add 2 tbsp oil to the broil skillet.
  • Once hot, include dash of asafetida powder. Include mustard, cumin, split urad dal, curry leaves and hold up to crackle.
  • Include finely hacked onions and saute them till brilliant chestnut.
  • Mix in the cooked potatoes.
  • Include turmeric powder and salt. Hurl tenderly so that the child potatoes get covered equally with oil.
  • Include the flavor powder and cook the potatoes on low fire.
  • Continue turning the potatoes, so it turns brilliant chestnut everywhere.
  • Once potatoes get a dazzling fresh chestnut composition with the flavors, expel from fire.
  • Appreciate Spicy Baby Potatoes flavorful dish with rice or chapattis.
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