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Prep time
5 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
Perfect for a Game-day snack or an appetizer. My Ammi’s(mother) crispy Masala Potato recipe. My entire family loves eating these crispy Aloo(potato) with Gujarati Kadhi Khichdi(Rice and lentil cooked to perfection and served with yogurt and chickpea based curry). Gujaratis even have an officially assigned day for ”Kadhi Khichdi” for their 5-day marriage ceremonies 🤣😂🤣.
My mother pan-fries these potatoes. To make my life easier with kids and for the sake of those lazy days, I like to bake them instead of pan-frying 😉. If you want to pan-fry, you do you. —FeastwithSafiya
Ingredients
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5
Medium potatoes, preferably Idaho
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A generous drizzle of oil
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1 teaspoon
Cumin-Coriander powder
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1 teaspoon
Red chili powder, preferably Kashmiri
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1/4 teaspoon
Turmeric
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Salt to taste
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Pinch
Chaat Masala, optional
Directions
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Thoroughly wash and scrub the potatoes under running water.
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Thinly slice the potatoes and rinse them with hot water. I like to soak them into hot water for 5 minutes then rinse and dry. This helps cook crispy potatoes.
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Pat dry and toss potatoes with spices and oil. Transfer them to a baking sheet and spread them evenly.
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Bake it at 400 F for 20-25 minutes.
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Serve as an appetizer, side dish, or snack.
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Tips for pan-frying
-Oil has to be hot on high heat before you add the potatoes.
-Season the potatoes with only salt and turmeric while cooking uncovered until crispy.
-Add the other spices like chili powder, chaat masala, and cumin-coriander powder at the end of cooking and mix it gently.
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