Spicy Curry Leaf Aloo
0.5 kg baby potatoes
0.5 cup onion, sliced
3 green chillies, chopped
2 tbsps curry leaves
2 tsps ginger garlic paste
1 tsp chilli powder
0.5 tsp turmeric powder
1 tsp coriander powder
1 tbsp rice powder
2 tbsps Besan (chick peas flour)
1 tsp mustard
2 tsp garlic, sliced
2 tbsps lime juice
Few curry leaves
Oil to deep fry
salt to taste
How to Make Spicy Curry Leaf Aloo
Dry roast curry leaves, powder and reserve.
Boil and peel the potatoes (do not overcook).
Place the potatoes in a bowl.
Add ginger garlic paste, all the powders and salt.
Keep aside for half an hour. Sprinkle with 1-2 tbsp of water.
Sprinkle with rice flour and besan on top and mix well.
Deep fry in hot oil till golden brown.
Heat 2 tbsps of oil in a kadai. Add mustard.
When it splutters, add garlic.
When garlic is light brown, add curry leaves, onion and green chillies.
Fry till onion is light brown.
Add potatoes and toss well.
Sprinkle lime juice and curry leaf powder on top.