Firangi Tadka : Crispy Potatoes With Aioli & Spicy Tomato Sauce by FoodFood

Firangi Tadka : Crispy Potatoes With Aioli & Spicy Tomato Sauce by FoodFood

Type: Vegetarian

Classification: Main dish

Country of Origin: Spain

Preparation time: 15 minutes

Cooking time: 20 minutes


Ingredients:-
Potatoes (Aloo) – 4 cups, half-cooked (for 8-10 minutes), cut in cubes

Oil (Tel) – ½ cup for shallow frying

For Salsa sauce:

Tomato(Tamatar) – 2 cups, finely chopped

Fresh red chilli(Taaza Lal Mirch) – 1 finely chopped

Oil(Tel) – 1 tsp

Salt(Namak) – ½ tsp or to taste

Vinegar(Sirka) – 2 tsp

Ground black pepper (kuti hui Kali mirch)– ½ tsp or to taste

Water(Paani) – 2-3 tbsp

For Aioli:

1 egg yolk (Ande ka peela)

Olive / veg oil (Jaitun ka tel/Sadaran Tel) – ¼ cup

Lemon juice (Nimboo ka ras) – 1tbsp

1 garlic clove (Lehsun), finely chopped

Salt (Namak) – ½ tsp or to taste

Ground black pepper (kuti hui Kali mirch)– ¼ tsp


Method:-

Step 1 – In a tsp of oil, add red chilli, tomato, salt and cook on low flame. Add vinegar, black pepper and mix.

Step 2 – To make aioli, combine egg yolk, a garlic clove, salt and lemon juice in a dry, clean bowl. Whisk well. Add 2 tbsp of olive/ veg oil and whisk, till it completely mixes with the other ingredients in egg yolk till it is fluffy. (It is important for the oil to mix completely or it may split the yolk).Pour remaining oil into the mixture and whisk simultaneously. Add ¼ tsp of black pepper

Step 3 – Add 2 -3 tbsp of water to the tomato salsa and stir it, on low flame.

Step 4 – In about ½ cup of oil, shallow fry potato pieces till it is golden brown. Put on a paper napkin to soak excess oil and sprinkle salt over it. Serve with tomato salsa and aioli.


Serves 3 - 4

By FoodFood.com