BANG BANG BATATA
Crispy Potatoes with Chilli and Garlic
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.
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
2 limes, cut into wedges
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.