Bang Bang Batata – Crispy potatoes with chilli and garlic (Vegan)

BANG BANG BATATA

Crispy Potatoes with Chilli and Garlic

4-5 servings

 

This hot, crisp potato dish is a childhood favourite. I make it with peeled, baby potatoes but you can also use the larger brown potatoes. A wonderful side dish with a dal and plain, boiled, white rice or curry, I also serve it as an appetiser with toothpicks.

 

Ingredients

250 gms baby potatoes or medium-sized potatoes, washed

½-1 tsp salt or to taste

A pinch of sugar

½ tsp red chilli flakes

½ tsp turmeric powder

1 tbsp semolina or rava/sooji

1½ tbsp ghee or vegetable oil

2-3 Indian green chillies, 2”- 2½” long, finely chopped

1½ tbsp finely chopped garlic

 

Garnish

2 limes, cut into wedges

 

Method

Scrub the potatoes and steam them till tender but firm. Cool and peel.

If using baby potatoes, leave them whole; slice larger potatoes into thick wedges. Transfer to a large bowl.

Mix the salt, sugar, chilli flakes, turmeric powder and semolina in a bowl. Sprinkle this over the potatoes and toss, till well coated. Reserve.

Put the ghee or oil in a wide skillet on medium heat and sauté the green chillies and garlic for 10 seconds.

Throw in the spiced potatoes, reduce heat and cook for 6-8 minutes, tossing regularly to ensure even cooking, till the potatoes are browned and the semolina is crisp.

Taste for salt and garnish with limes wedges.

 

 

Tisri Sukke – Dry Curried Clams

Tisri Sukke – Dry Curried Clams

Tisri Sukke – Dry Curried Clams

Ingredients

2 kg clams, washed and scrubbed

2 tablespoons vegetable oil or coconut oil

1/4 cup finely chopped onions

2 Indian green chillies

For the ground paste

1 cup freshly grated or defrosted unsweetened coconut

1 teaspoon coriander seeds

1 teaspoon cumin seeds

3 dried Bedgi or Kashmiri red chillies, seeds and stalks removed

2 cloves

1/4 inch stick of cinnamon

4 black peppercorns

Instructions

http://www.taradeshpande.in/tisri-sukke-dry-curried-clams/