Preparation / Directions:
Wash and peel the potatoes (or you can leave the skin on if it is really nice) Cut the potatoes as if you were making chips but half the size. Wash again if required. Heat a large wok or non stick pan and add the oil. Once oil is hot add the cumin seeds and wait till they pop. Now take of the heat and throw in the potatoes. Place back on the heat and stir, add the salt, tumeric powder and cover the pan. Let the potatoes cook until tender stir every now and again scrape the bits of the bottom as you go along as they taste really nice and crispy! Once the potatoes are tender remove the lid and add the dhanna jeeru. chilli powder and the sugar. Turn up the heat slightly so the potatoes start sticking to the bottom and become a little crispy. Once done the potatoes should be crispy on the outside and tender on the inside. Garnish with the chopped coriander and serve with chappattis or even fresh bread slices!
Serves 2-3
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