potato roast

Ingredients

• Potatoes - 3, large
• Rice flour - 1 1/2 tbsps
• Oil - 1 tbsp
• Asafoetida - 1/4 tsp
• Cumin seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tbsp
• Cumin powder - 1/4 tsp
• Red chili powder - 3/4 tsp
• Fennel seed powder - 1/4 tsp (saunf) optional
• Salt - 1 tsp
• Coriander leaves - 1 tbsp,finely chopped

Method

1. Pressure cook potatoes. Pour two cups of water in the cooker. Place washed potatoes in another vessel and place in the cooker. Do not add water. Place the pressure cooker lid and cook on high flame up to 2 whistles. Cook on simmer for 8-10 mts. Turn off heat. Allow the pressure to reduce and open lid. Cool, peel and cube the potatoes.
2. Place the cubed potatoes in a bowl, add the rice flour and toss to coat well. Keep aside.
3. In a small bowl, add salt, turmeric powder, chili powder, coriander powder, cumin powder and saunf powder. Keep aside the spice powder mix..
4. Heat oil in a heavy bottomed vessel, add the cumin seeds and allow to splutter. Reduce flame to low, add asofoetida and the spice powder mix and stir so that they mix in the oil, just a few seconds. Do not burn the spice powders.
5. Immediately, place the potato cubes that have been been tossed in rice flour. Stir to mix with the spice mix.
6. Cook on a low flame until the potatoes form a crisp exterior, approx 8-10 mts. Stir once in a while.
7. Garnish with fresh coriander leaves.