Potato Masala Roast

           This is my last post for BM#31.. under " Main Course". I thought why not potatoes this time.. Everyone at home loves to have potato dishes except my daughter.. She just hates it... Whenever we make any curry with potato, we could see a pile of potatoes on the side of her plate.. She just passes to me or others...

           So thinking of potato.... i had come across one simple recipe  from 'Sailu's Kitchen'.. 

Just tossing the boiled potatoes in the aromatic spices and cooking it till crispy...So here's the recipe....

BM#31 Week 3 Day 3

Ingredients

1. Potato - 3 Large 
2. Rice Flour - 1 1/2 Tbsp
3. Mustard Seeds - 1/2 tsp
4. Jeera/Cumin seeds - 1/4 Tsp
5. Turmeric powder - 1/4 Tsp
6. Coriander powder - 1/2 Tsp
7. Red Chilli powder -1/4 Tsp
8. Cumin powder -1/4 Tsp
9. Fennel seed powder(perungeerakam podi) - 1/4 tsp
10. Asafoetida - 1/4 Tsp
11. Oil - 1 Tbsp
12. Salt - 1 Tsp
13. Coriander Leaves(Finely Chopped)  - 1 Sprig 

Preparation

• Wash ,clean and peel the potatoes. Place in a small bowl. Pour two cups of water into the pressure cooker and place the bowl with the potatoes inside the cooker and cook on high flame for 2-3 whistles. Turn off the heat. Allow the pressure to release and open the lid. Cool it down and cut into cubes.
• Take the rice flour in a bowl ,add the cubed potatoes and toss it for the rice flour to well coat on the potatoes. Keep aside.
• In a separate bowl add all the masalas, from turmeric powder to fennel seed powder and salt. Mix well.Keep aside.
• Now heat a non stick pan/kadai. Heat oil, crackle mustard seeds, add cumin seeds.
• Reduce the flame to simmer and add asafoetida, add the spice mix powder, stir for a 2-3 seconds.(Do not burn the spice masala).
• Immediately add the rice flour coated cubed potatoes. Stir well/Toss well, so that the potatoes get well coated with the masala and do not get mashed.
• Cook on low flame, until a crisp exterior forms on the potato for about 10 minutes. (Do not cover and cook).
• Garnish with chopped coriander.
• Serve hot with roti, naan,steamed rice.

Notes

• If you want you can also add garam masala. Will give a different color.(I have tried both).
• Also try out with different masalas of your wish.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31
Also linking this to Healthy Diet–Lunchbox Recipes

Also submitting this to Weekend Gala Dinner Extravaganza #12

Submitting this to Back 2 School Event by Kachuss Delights 

Linking this to Seasonal Food event hosted by Shama natarajan of Easy2cookrecipes