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.
You will love this recipe!! So easy.
Glad you like it!