Crunchy lemony potato

    15 min

    This is an old recipe usually cooked at every Indian's home. I have given it a little south Indian flavor. This is delicious as snack itself or can be served with hot paratha. This can also be taken as a healthy lunch option specially by working women.


    Aberdeenshire, Scotland, UK
    6 people made this

    Serves: 4 

    • 500 gm boiled potato (cut into small pieces)
    • 3 tablespoon of hulled split mung dal (also called yellow moong lentil)
    • 4-5 cloves of garlic (chopped)
    • 3-4 green chillies (chopped)
    • 2 teaspoon cumin seeds
    • 1 teaspoon fennel seeds
    • 2 - 3 tablespoon olive or sunflower oil
    • 1/2 teaspoon turmeric powder
    • 1 1/2 teaspoon black pepper powder
    • 1/2 teaspoon red chilli powder (optional)
    • 1 tablespoon lemon juice
    • few fresh curry leaves (finely chopped)
    • as per taste salt

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat a frying pan and add oil to it. Once the oil is hot, add the cumin and fennel seeds. Saute for a minute.
    2. Add chopped chillies, garlic to it and saute for 2 - 3 minutes till garlic is light brown.Now add the mung dal and saute for another 2 minute.
    3. Add the boiled potatos chopped into small pieces to it. Mix and than add the turmeric powder, salt, black pepper, red chilli powder and finely chopped curry leaves. Adding curry leaves at the end keeps the freshness of leaves and flavor for longer time.
    4. Mix and saute the above potato mixture for 5 -7 minute. Cover it for 2- 4 minute and let it cook. Once the potato starts getting light brown and crunchier from sides remove from the gas/hob.
    5. Add the lemon juice, mix and serve hot.

    Use for leftovers

    You can use it as sandwich or fajita filling.

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