Fried Spicy Potatoes

Fried Spicy Potatoes

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Servings: 4
Calories: 560


  • 26 oz Potatoes boiled, soaked in cold water
  • 3 1/2 floz Vegetable oil for frying
  • 2 1/2 floz Vegetable oil
  • 2 3/4 oz Yoghurt dahi
  • 2 tsp Red chilli powder
  • 8 floz Water
  • 1 tbsp Aniseed saunf powder
  • 1 1/2 tsp Ginger powder sonth
  • 1 tsp Garam masala
  • a pinch Asafoetida hing
  • 1 Black cardamom badi elaichi
  • 2 Bay leaves tej patta
  • 4 Cloves iaung
  • Salt to taste


  • Peel the potatoes and pierce right through with a toothpick, mahing 3 - 4 punctures through each.
  • Heat the oil and fry the potatoes, till they are golden brown. Drain the excess oil and keep aside.
  • Heat the oil (5 tbsp) in a heavy-bottomed pan. Mix together yoghurt and red chilli powder and add to the pan. Stir briskly till it takes a nice red colour, without letting it stick to the bottom.
  • Add water, stir well and then add all the spices. Bring to the boil. Add the fried potatoes and cook on low heat for 15 minutes.
  • Stir occasionally to prevent it from sticking to the bottom. Cook until the liquid is almost dry and the oil separates. Remove from heat and serve hot.
Calories: 560 kcal
Carbohydrates: 35 g
Protein: 5 g
Fat: 46g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 3 mg
Sodium: 40 mg
Potassium: 863 mg
Fiber: 5 g
Sugar: 2 g
Vitamin A: 327 IU
Vitamin C: 37 mg
Calcium: 64 mg
Iron: 2 mg
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