8 sudu besar tepung gandum

1 mug air suam

Sebiji kentang (potong dadu)
Ikan bilis (ikutlah selera masing-masing)
Secubit garam

Tips: Boleh juga gantikan bilis dengan udang kering, atau udang basah pun boleh.
Dan kalau suka bawang, potonglah dadu dan masukkan sekali.

Cara-cara:

1-Masukkan tepung dan garam dalam satu bekas.

2-Tuang air sikit-sikit dan gaul sampai rata.
3-Kalau suka boleh tumbuk sikit bilis sebelum masukkan ke dalam tepung.
4-Masukkan kentang dan bilis dan gaul rata.
5-Panaskan minyak dan gorenglah.
The secret to absolutely delicious Masala Aloo
The one potato recipe you MUST have in your folder of favourite recipes - crispy masaledaar, crusted with
dry spices, super delicious with naan, roti or dal and rice. Get it here!

Course side dish

Cuisine indian, north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings serving
Ingredients

 4 to 5 potatoes medium
 1 tbsp rice flour or corn meal
 2 tbsps vegetable oil
 1 pinch asafoetida (optional, but really elevates the taste)
 1 tsp cumin seeds
 2 tbsp coriander powder powder
 1 tsp cumin powder powder
 1/2 tsp red chilli powder (upto 1 tsp)
 1/4 tsp turmeric powder
 1 tsp salt
 1 tbsp coriander leaves finely chopped for garnish

Course side dish

Cuisine indian, north indian
10
Prep Time
minutes
Cook Time 30 minutes
Servings serving
Ingredients

 4 to 5 potatoes medium
 1 tbsp rice flour or corn meal
 2 tbsps vegetable oil
 1 pinch asafoetida (optional, but really elevates the taste)
 1 tsp cumin seeds
 2 tbsp coriander powder powder
 1 tsp cumin powder powder
 1/2 tsp red chilli powder (upto 1 tsp)
 1/4 tsp turmeric powder
 1 tsp salt
 1 tbsp coriander leaves finely chopped for garnish

Instructions

1. Pressure cook* or boil potatoes until they are well cooked. Once cool enough to handle, peel the
skins and quarter each potato into 4 large pieces.
2. In a large bowl, toss the pieces in rice flour coating well, and keep aside.
 3. In a large non-stick wok / kadai, heat the oil. Add asafoetida and cumin seeds. Once the seeds
splutter, add the coriander powder, cumin powder, red chilli powder, turmeric powder and SALT
to the oil.
4. Stir well so that all the spice powder including salt get cooked in oil.
5. Do this on a low flame so that none of the spices burn. Immediately, throw in the rice flour tossed
potato chunks, stirring gently to coat with the spices and oil.
6. Cook them on a low flame until all the potato chunks get encrusted with spices, around 7 -8
minutes, turning occasionally.
7. Garnish with finely chopped coriander.

Recipe Notes