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Baby potatoes are small potatoes which are sometimes used to make pakoras and sometime dry masala curry. Best part of these potatoes is that you can quickly prepare these as their skin is very thin and you don’t even need to peel these.
There’s something about baby potatoes that makes it look so cute and delicious that you want to instantly take one and pop it in. Crispy on the outside and mushy on the inside, it makes a perfect starter dish. It is also a nice accompaniment to a regular Indian meal as a side dish.
While this dish can be easily made with regular potatoes too, baby potatoes give it a good ‘pop into your mouth’ quality. Also, baby potatoes are harvested early before they grow big. This makes them slightly sweeter than regular potatoes that makes the dish very tasty.
Baby potato fry, as the name suggests, is a fried version of the dish. The frying process is necessary to give it a good crisp exterior, though rather than deep frying, I have done stir frying in this recipe. But if you want to skip it, you can always brush some oil on the outside and bake or grill it. This will give it the nice brown exterior that you are looking for. To further maintain the calorific value of your dish, you can add herbs, and spices, especially chillies and garlic that’ll give a great taste and also let you eat without guilt as these are fat burning spices.
So here is a recipe which you can try as veg snacks and give some serious competition to any non veg kebabs.
Baby Potatoes Fry
- 20 Baby Potatoes
- 2 tbsp Oil
- 3 cups Water
- 10 Fresh Curry Leaves
- 1 Green Chilli (chopped)
- 1 tbsp Fresh Coriander Leaves (chopped)
- 1/2 tsp Red Chilli Powder
- 1 pinch Hing
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/4 tsp Garam Masala Powder
- Salt to taste
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
Heat the water in a pressure cooker on high flame.
Add the potatoes and boil till 2 whistles. (Do keep in mind the size of the Potatoes and cook accordingly).
Let the pressure release and then remove the Potatoes from the water and keep to dry a little.
Once they cool down, peel off the skin and let stand till the base masala is prepared. Peeling of skin is optional as the skin of these potatoes is very thin and you can use them as it is as well.
Meanwhile, heat the oil in a non-stick pan on low heat.
Add the mustard seeds and cumin seeds.
Once they crackle add the curry leaves and the green chilli. (Chopped)
Now, add the baby potatoes and stir fry till they turn golden on all sides.
When they look well fried add the seasonings like the salt, hing, red chilli powder, turmeric powder, coriander powder and the garam masala powder.
Mix it well so that the Potatoes are coated with the seasonings.
Let it cook for a couple of minutes.
Lastly, garnish with the coriander leaves and shut off the flame.
Serve as a side dish along with rice and dal or enjoy as evening snacks.
Because these potatoes are small, they are often cooked in an open cooker or utensil. Cooking them with the pressure on will make them too mushy and not usable for starter dishes. Contrary to popular belief, potatoes aren’t inherently fattening. Boiled potatoes are actually rich in vitamins and minerals, especially potassium, phosphorus, B-complex and vitamin C. So mashed potatoes are actually a great to be a part of your diet. But if you add a little bit of butter or sour cream, it can increase the fat content. Also, shallow and deep fried potatoes too can be a bit fattening. Even then, there are guilt free ways to indulge in your baby potato fry. Cooking potatoes makes them lose its nutrients. You can bake potatoes and keep them nutrient dense and fat free too.
Enjoy the dish in moderate quantities to keep your diet in check. You can always mix the dish with a great salad starter so that you are half full and not tempted to have too many potatoes in one go. Try different versions of the dish, stir fried, fired, grilled and baked to see which one you like the most. It’s time to go guilt-free on some potato indulgence.
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