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


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.



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.