CHUTNEYWALE PUDINA ALOO / STIR FRIED BABAY POTATOES IN MINT SAUCE

CHUTNEYWALE PUDINA ALOO / STIR FRIED BABAY POTATOES IN MINT SAUCE

INGREDIENTS

Baby potatoes (boiled and peeled)	10 – 12 nos
Oil	For deep frying
Jeera / cumin seeds	½ tsp
Lime juice or Amchoor / dry mango pdr	Of ½ lime or ½ tsp
Toasted white sesame seeds / til seeds	¼ tsp
salt	T.T.
PUDINA CHUTNEY
Kothimbir / Coriander leaves (chopped)	1 cup
Pudina / Mint leaves	10 – 12 leaves
Curry leaves	4 – 6 nos
Ginger	1 inch piece or ½ tbsp grated
Garlic cloves	4 – 5 nos
Green chillies	2 – 3 nos

METHOD:

1.       Cut the potatoes in half lengthwise and deep fry in hot oil till light golden brown.

2.       Remove on to a kitchen paper towel to remove the excess oil.

3.       Grind all the ingredients to make pudina chutney to a smooth paste.

4.       Heat 1 tbsp oil, add jeera and then the chutney paste.

5.       Fry on medium heat till oil seperates out.

6.       Now add the potatoes with salt and mix well so that the potatoes are coated with the chutney.

7.       Finally add in lime juice and put in a serving bowl. Sprinkle til seeds on top and serve immediately.

8.       This can be served as a side dish or individual potatoes can be put on toothpicks to be served as a starter.

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