Baby potatoes ¼ kg boiled, peeled and cut into halves
Dhania powder 1 teaspoon
Red chilli powder 2 teaspoon
Turmeric powder ¼ teaspoon
Hing a large pinch
Oil 3 tablespoon
Mustard seeds 1 teaspoon
For a gluten free version, skip the hing and add a few cloves of garlic.
Heat oil in a kadai. Add mustard seeds. Let them splutter. Add turmeric and hing.
After 10 secs, add the potatoes and saute for 10 mins.
Now, add all the spice powders and combine well and gently taking care not to break the potatoes.
After this, fry the potatoes till they are roasted well and a lil crunchy. Takes another 8 to 10 mins
Serve hot with rasam and rice or sambhar and rice.