आलू का कम तेल में बना चटपटा नाश्ता इसे खाने के बाद फ्रेंच फ्राइज भूल जायेंगे Crispy Potato Snacks

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0:18 Introduction
:19 Chopping
:58 Boiling
1:27 Preparing seasoning
2:37 Cooking
5:10 Final garnishing and plating

Ingredients –
3 medium size potatoes
1tsp cumin seeds
1tsp fennel seeds
1tsp coriander seeds
10 black pepper corns
2 cloves
1tsp red chili powder
1tsp salt
1/4 tsp turmeric powder
1inch ginger
4 garlic cloves
1/2 tsp chaat masala
1tsp lemon juice
Fresh coriander
Method –
Wash and clean potatoes and cut in long wedges.
Boil water, add 1 tsp salt and add potato wedges for 2 minutes on high flame.
Take out potato wedges from the water and keep aside.
Heat a pan, add cumin seeds, fennel seeds, coriander seeds and roast for 30 seconds on low flame. Add pepper corns, cloves and roast for few seconds. Let them cool. Transfer in a mixer jar, add chopped ginger and cloves. Grind in a coarse powder.
Heat 2tbsp oil in a wok. Add boiled potato wedges in oil and stir, cover and cook on low flame for 2 -3 minutes, uncover and add prepared masala and salt, mix and cover and allow to cook them. Uncover and check potato wedges with spoon. If they cooked properly, switch off the flame and add chaat masala, lemon juice and fresh coriander. Mix and serve hot.

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