Gujarati Potatoes Recipes

Steps:

• Heat oil in saucepan; fry mustard seeds until they start to pop. Add the onion and continue frying on low heat until the onion turns a golden colour.
• Add the turmeric, cumin and chili powder; stir. Add the cooked potatoes and turn gently to coat well. Sprinkle with salt.
• Can be served hot or cold, heats well in a microwave, but must be heated uncovered. Can be made the day before and kept in the fridge.

Steps:

• Heat the 1 cup oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
• When the oil is hot, add the potatoes, and fry over a medium heat for 5 to 7 minutes, or until just tender. Add the turmeric, red chile powder, sugar, dried mango powder, cumin, and salt, to taste, to the pan. Turn up the flame and continue to fry for 3 to 4 minutes, or until the potatoes are crisp, and golden-brown. Remove the potatoes from the pan using a slotted spoon, and set aside to drain on a tray lined with paper towels.
• Meanwhile, in a separate frying pan, heat 1 tablespoon of oil over a medium heat, add the cashew nuts and fry for 1 to 2 minutes, or until golden brown. Add the sesame seeds and fry for another minute, or until the sesame seeds are golden brown.
• To serve the dish, place the potatoes into a serving dish. Pour over the fried nuts and seeds, and stir well to coat the potatoes. Serve immediately.