oil for deep-frying
3 cups potatoes, peeled and cut into thick fingers
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
4 tsp roasted sesame seeds (til)
1 tsp dried mango powder (amchur)
salt to taste
2 green chillies, slit
2 tbsp chopped coriander (dhania)
2 tbsp mustard (rai / sarson) oil
a pinch of asafoetida (hing)
1 cup capsicum (red, green), cut into wedges
Puris and Aam ka Achaar to serve
Heat the oil in a kadhai on a medium flame and deep-fry the potato fingers till they are golden brown and cooked. Drain on absorbent paper and keep aside.
Combine the chilli powder, coriander powder, cumin seeds powder, sesame seeds, dry mango powder and salt in a bowl and mix well.
Add the potatoes, green chillies and coriander and mix well. Keep aside
Heat the mustard oil in a pan to smoking point, add the asafoetida and stir for about 10 seconds.
Add the capsicum and sauté for 2-3 minutes.
Add the potato mixture and toss gently for 2-3 minutes.
Serve hot with puris and aam ka achaar.