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Cooking Post 24- Baby Potatoes

Baby Potatoes

Potatoes are such versatile vegetable, you can make so many different types and flavors of Potatoes.


Baby Potatoes – 1pound

Water to boil

Besan Flour- 3 tablespoon

Red chilly powder- 1/2 tablespoon

Salt to taste

Olive Oil

Turmeric powder- 1/2 teaspoon

Channa dhal- 1/2 tablespoon

urad dhal- 1/2 tablespoon

Mustard seeds 1/2 teaspoon


Take a pound of Baby Potatoes and boil them until the potatoes are soft. Drain the liquid and allow the Baby potatoes to cool.


Once the Baby Potatoes are cool, you can either peel the skin or not. Then add Besan flour, Red chilly powder, Turmeric powder, Salt. The quantities are listed under the ingredients. You can increase or decrease the red chilly powder based on your spice level.


Add a tablespoon of olive oil and mix the potatoes well, so all the ingredients are mixed.


Take a Medium pan and add olive oil. When the oil heats up add the channa dhal, urad dhal, Black Mustard seeds. Once the mustard seeds splatter and the lentil change to a light brown color, you could add the Baby Potatoes.


Add the mixed potatoes into the oil in the pan and mix them well with the heated oil and cook on medium flame, so the Besan flour cooks and becomes crisp.


Once the potatoes crisp up, move it serving bowl and add some fresh cilantro and enjoy them along with Rice or by itself. I made this along with Orange Gravy


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