Who doesn’t love potatoes? It is THAT one vegetable which can be prepared with gravy, can be cooked with any other vegetable, potato halwa during fasting, snacks like aalo ki tikiya, wafers, chips etc, use in sandwich, prepare aalo ka paratha and so on and on…
I remember that during my school days whenever my mother used to prepare potatoes with gravy, she used to boil some extra potatoes because my sisters and I loved boiled potatoes with salt!!
Now whenever I run out of veggies, Apoorva’s first choice is ‘crispy aalo ki sabzi‘. So yesterday I packed this in her school lunch box, and Manish was very jealous because we both had, Louki ki sabji!
Trust me, if you want to see your kid’s school lunch box empty in the afternoon, pack these crispy potatoes with plain paratha and you will be a happy mom!!
Potatoes 2 medium size
Oil 3 tbsp
salt, mustard seeds, cumin seeds, asafoetida, coriander pwd, turmeric powder and red chilli powder.
Peel and wash potatoes and slice them length wise.
Heat oil in a pan and allow them to crackle before adding mustard and cumin seeds. Finally, add asafetida (hing). Put potatoes in the pan and mix well with oil.
Keep heat on sim and cover the pan. Let potatoes cook for 2 to 3 minutes and then turn them upside down gently without breaking them and again cover the pan. Do this process 4 to 5 times and you will notice that now potatoes have started becoming crisp and edges are becoming brown.
Now add salt and all other spices. Mix nicely but gently all the spices in potatoes and cover the pan again. Within 4-5 minutes, crispy potatoes will be ready. Serve with plain paratha or roti.