Effortless Spicy Indian Potatoes (Impression)

Warm potatoes tossed with flavorful spices and light chickpea flour, then crisped in a skillet till they smell amazing.

# Liste des ingrédients:

→ Spice Mix

01 - 2 teaspoons turmeric powder, split in half
02 - 1½ teaspoons Kashmiri chili powder, adjust for preference
03 - 2 teaspoons salt
04 - 4 tablespoons gram flour
05 - 4 teaspoons water to create a paste

→ Main Ingredients

06 - 6 medium-size Yukon Gold potatoes
07 - 1½ teaspoons cumin seeds (or ground cumin as an alternative)
08 - 1 teaspoon mustard seeds or ½ teaspoon grainy mustard
09 - 2 tablespoons cooking oil

→ Optional Garnish

10 - Chopped cilantro or fresh curry leaves

# Étapes de préparation:

01 - Fill a large pot with water, tossing in half the turmeric. Cut the potatoes into quarters and drop them in. Once the water's bubbling, cook for 10-15 minutes till soft but not falling apart.
02 - Combine gram flour, leftover turmeric, chili powder, and salt in a bowl. Stir it all up until the mix looks uniform.
03 - After boiling, drain the potatoes in a colander and rinse under cold water. Once warm to the touch, peel off the skins easily. Move the potatoes into the spice mix bowl.
04 - Stir the potatoes into the seasoning mix so they’re coated evenly. Add 4 teaspoons of water a little at a time to help everything stick. Don’t make it too watery, though.
05 - Warm up the oil in a pan over medium heat. Once it’s hot, toss in mustard seeds and wait till they pop. Add the cumin seeds next and swirl them for about 20 seconds without burning.
06 - Place the seasoned potatoes into the pan, leaving enough space so they don’t pile up. Stir occasionally, cooking for 3-4 minutes each time, until they’re crispy and golden brown.
07 - Take the skillet off the heat once the potatoes are evenly browned. Sprinkle with fresh curry leaves or cilantro if you like. Serve warm with rice or flatbread.

# Informations complémentaires:

01 - Cumin powder can be swapped for seeds, but add it after tossing in the potatoes.
02 - Curry leaves and bay leaves are totally different and bring distinct flavors.
03 - Gram flour gives these potatoes their crisp coating that's loved in Bombay-style cooking.

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