Green potato fry
Potatoes- 6 medium size
Mint leaves- 1 bunch
Cilantro leaves- 1 cup
Green chilies- 4
Garlic- 2 cloves
Red chilly powder- 1/2 teaspoon
Coriander powder – 1 tablespoon
Turmeric powder- 1/4 teaspoon
Mustard seeds- 1 teaspoon
channa dhal -1 tablespoon
urad dhal – 1 tablespoon
Peel the skin of potato and cut them into small cubes. Put them into cold water so all excess starch will go.
Take a medium pan and add 2 to 3 tablespoons of Olive oil. Add Mustard seeds, channa dhal and Urad dhal to oil.
When the oil heats up, the mustard seeds would start to splatter and the other dhal would get toasted. Then the cut potatoes into the pan. Mix well. Use a lid to close and cook the potatoes until they turn soft and starts to crisp up.
Clean a bunch of Mint leaves, Cilantro leaves, peel two cloves of garlic and add 4 green chilies. Add these ingredients into a blender, with little water.
After blending the above ingredients set them aside, until the potatoes cook well.
In a plate take turmeric powder, Red chilly powder, dry coriander powder and salt as required. Add this to the potato, once the potatoes are cooked and turn crisp.
This step, I have shown how crisp your potato has turned to so you could add the above ingredients. Mix well and continue to cook.
Then add mixture you have blended with Mint leaves, cilantro leaves etc in step 5. Don,t pour all the mixture, because this is a dry item and does not have a gravy. Pour little by little until all the potatoes are coated with the mixture and save the rest for the next time. Mix well and check for flavor. Continue to roast the vegetable until the required crispness.
Enjoy them hot, with Rice, chappathi or Naan.