POTATO ROAST

Potato comes under the tubular plant variety. It is full of starch & carbohydrates. Potato is the fourth largest consumed food item in the world after maize, wheat & rice. India & China are the largest producers of potatoes.

Preparation Time:20 mts Cooking Time: 20 mts Serves: 2

Ingredients:

Potato - 1/4 kg

Chili powder - 1 tsp

Turmeric powder - 1/4 tsp

Asafoetida powder (hing) - 1/4 tsp

salt - to taste

Refined oil - 2 tbsp

Mustard seeds - 1/4 tsp

Urud dal - 1/4 tsp

Method:

Boil the potatoes, peel them & cut them in to small cubes. In a frying pan, heat the oil. Add the mustard seeds & allow them to splutter. Then add the urud dal & roast them to a light brown colour. Add the cut potatoes, turmeric powder, chili powder, salt & asafoetida powder. Mix them well & roast them in slow heat till it is golden yellow.

Variations:

potato can be cooked in many ways. We can just peel & cut the potatoes in to small cubes & put them in the pan & roast them. All we have to do is to keep the pan closed for some time so that it cooks in the steam produced by the lid. We can also cut them in to thin slices & roast them.

Tips:

1. After boiling & cutting the potatoes, put them in a plate, add all the masala powders & a little oil & mix them all well. This will help the masala spread evenly all over. This stage of the potato itself is very tasty to eat.


2. We can add 1 finely cut onion & roast it along with the potato. This will give a different taste to the roast.


3. While making the roast with finely cut potato pieces, we can add little garam masala powder. This will enhance the flavour.


4. Sprinkling a little besan flour to the roast will make it very crisp.

Taste it & enjoy.