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Baby potato fry
Baby potato fry yields spicy potatoes, prepared with peppercorns and cumin. A great side dish for the rice and can be a spicy appetizer as well.
Course
Side Dish
Cuisine
Indian
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
people
Calories
204
kcal
Author
Sujatha Muralidhar
Ingredients
Prepping
500
grams
baby potatoes
11/2
cup
water
For grinding
3
green chili
/ serrano pepper
3
red chili
5
cloves
garlic
1
sprig
curry leaves
1
tablespoon
fennel seeds
½
tablespoon
cumin seeds
½
tablespoon
whole black pepper
The making
3
tbsp
vegetable oil
¾
teaspoon
salt
or as required
Instructions
The prepping
Boil baby potatoes on 1½ cup of water. Cook on medium to high heat for about 10 min or until it gets cooked completely inside.
Once cooked remove from the water and bring to room temperature.
Peel the skin of the potatoes.
Grinding
To a blender jar, add green chilies, red chilies, garlic, curry leaves, fennel seeds, cumin seeds, and black pepper.
And grind it to a coarse mixture.
The Making
Over medium heat place a pan. Add vegetable oil, baby potato, and salt.
Over medium-low heat, continue to fry till the potato becomes golden brown.
Nutrition
Calories:
204
kcal
|
Carbohydrates:
23
g
|
Protein:
4
g
|
Fat:
11
g
|
Sodium:
567
mg
|
Potassium:
694
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
340
IU
|
Vitamin C:
78.3
mg
|
Calcium:
79
mg
|
Iron:
5.3
mg