Updated: May 4, 2020
Preparation Time: 5 min. Cooking Time: 25 min. Serves 4
5 Red Potatoes Medium Size 1½ tbsp Coriander Leaves ½ a Lime 3 tbsp Oil 1 Dry Red Chilli 1 tsp Mustard Seeds ¼ tsp Asafoetida (Hing) ¾ tsp Turmeric Powder 1½ tsp Chilli Powder 1½ tbsp Coriander-Cumin Powder (Dhana Jiru) Salt to taste
Peel and cut the potatoes into 1½ cm cubes, wash and drain.
Heat oil over medium flame in a pan and add the dry red chilli, once hot add the mustard seeds and asafoetida, sauté for 30 seconds.
Then add the potatoes, turmeric powder and salt.cook on low heat till the potatoes are soft stirring occasionally.
Now squeeze the lime, add the chilli powder and coriander-cumin powder and cover for 2-3 minutes then mix well.
Garnish with coriander leaves and enjoy with hot thepla and chai!