Indian Cuisine
Alu 65
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita


5 semi-boiled potatoes

1 cup cornflour

1 cup maida

1 1/2 -2 cup sour curd

1 tbsp ginger-garlic paste

1 tsp red chilli powder

1/2 tsp ajinomoto

1 tsp soya sauce

1 tsp chilli sauce

1 tsp amchoor powder

salt and pepper to taste

a pinch of orangish-red colour

oil for deep frying

For garnishing:

2 tbsp chopped coriander leaves

2 strands of curry leaves

1 tsp mustard seeds

10 -12 green chillies,cut lengthwise

2 green chillies finely chopped

1 tbsp oil


peel the boiled potatoes and cut into medium sized pieces.Make

thick,smooth batter of maida,cornflour and curd.add salt to taste,

and pepper.add a pinch of colour.If required add water.

Marinate the potato pieces in this batter for half to one hour.

heat oil in a low bottom pan and deep fry the potato pieces

till they become red and crisp.keep aside.

Heat 1 tbsp oil in a skillet,add mustard seeds chillies,coriander leaves ,

curry leaves andfried potatoes,mix well ,garnish with chopped green

chillies and coriander leaves.serve hot.

potatoes can be subsituted with cauliflower,mix-vegetables,paneer,or chicken.

Vandana Dubey's Recipe Site.