Ingredients

• 2 tablespoons ghee/clarified butter
• 1 teaspoon jeera/cumin seeds
• 1 green chilli finely chopped
• 4-5 curry leaves
• 1 tablespoon ginger paste
• 4 boiled potatoes diced
• salt to taste
• ¼ teaspoon black pepper powder
• ½ cup roasted peanuts coarsely grounded
• 2 tablespoons coriander
• 1 tablespoon lemon juice

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a kadai heat ghee and then add cumin seeds, green chillies and curry leaves. Sauté for few seconds.
2. Add ginger paste and cook for a minute.
3. Now add boiled and diced potatoes. Cook on medium heat for 5 minutes or until it gets a light golden brown colour and a crispy texture on the outside.
4. Add salt, black pepper powder and mix well.
5. Further add roasted and coarsely grounded peanuts, cover with a lid and cook for another 2-3 minutes.
6. Finally add fresh coriander and lemon juice.
7. Serve hot

Recipe Notes

• Do not make a fine powder of the peanuts.
• You can skip the cumin seeds if you don’t eat them in vrat.

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