All kids love potatoes and if cooked potatoes are crispy also than their lunch box will be empty for sure. It is that one vegetable which can be prepared with gravy, can be cooked with any other vegetable, potato halwa during fasting, snacks like Aalu ki tikiya(potato patties stuffed with spicy peas),wafers, chips etc, use in sandwich, prepare Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing) 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 potatoes’. 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 powder, 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 asafoetida (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.