Turban Tadka : Tilwale Nutty Aloo by FoodFood

Turban Tadka : Tilwale Nutty Aloo by FoodFood

Ingredients                                                   

Sesame seeds (til)                                            1 tablespoon

Baby potatoes with skin                                 750 grams

Oil                                                                   2 tablespoons

Cumin seeds                                                    1 teaspoon

Ginger paste                                                    1 tablespoon

Garlic paste                                                     1 tablespoon  

Turmeric powder                                             ½ teaspoon

Dry mango powder (amchur)                         ½ teaspoon

Red chilli flakes                                              1 teaspoon

Salt                                                                  to taste

Method

    String the potatoes onto skewers and roast them on an open flame, rotating the skewers so that they get evenly cooked on all the sides.  The flame should be low so that the potatoes do not get burned.  This may take ten to fifteen minutes.  You can also roast them in a preheated oven at 180ºC.
    Halve the potatoes.
    Heat oil in a kadai, add cumin seeds and sesame seeds and sauté for a minute.  Add ginger paste and garlic paste and sauté for a minute.  Add potatoes and toss.
    Add turmeric powder, dry mango powder, red chilli flakes and salt.  Mix well.
    Serve hot.

By FoodFood.com