6 baby
potatoes,
boiled
5 g ghee
3 g salt
6 coin
papads,
fried
Fried onions,
to garnishPOTATO GHEE ROAST
ON COIN PAPAD
TIP: SERVE QUICKLY SO THAT THE PAPADS DO NOT SOFTEN.
SERVES: 2 > PREP TIME: 20 minutes- To prepare the masala, dry roast the coriander seeds, cumin seeds,
black peppercorns, badi saunf, Kashmiri chillies, tamarind, and jaggery in a pan over a medium-high
flame for four minutes. Remove and blend in a mixer with the water for six minutes. Set aside. - Heat the ghee in a pan over a medium flame.
Add the baby potatoes, prepared masala, and salt.
Mix well and cook till the masala is well absorbed. - Place one potato each on a coin papad, and top with fried onions.
Calorie
450 calories count:
(per serving)For the masala:
5 g coriander
seeds
3 g cumin seeds
2 g black
peppercorns
2 g badi saunf
6 Kashmiri
chillies
2 g tamarind
3 g jaggery
5 ml water6 baby
potatoes,
boiled
5 g ghee
3 g salt
6 coin
papads,
friedFried onions,
to garnish
POTATO GHEE ROAST
ON COIN PAPAD
TIP: SERVE QUICKLY SO THAT THE PAPADS DO NOT SOFTEN.
SERVES: 2 > PREP TIME: 20 minutes- To prepare the masala, dry roast the coriander seeds, cumin seeds,
black peppercorns, badi saunf, Kashmiri chillies, tamarind, and jaggery in a pan over a medium-high
flame for four minutes. Remove and blend in a mixer with the water for six minutes. Set aside. - Heat the ghee in a pan over a medium flame.
Add the baby potatoes, prepared masala, and salt.
Mix well and cook till the masala is well absorbed. - Place one potato each on a coin papad, and top with fried onions.
Calorie
450 calories count:
(per serving)For the masala:
5 g coriander
seeds
3 g cumin seeds
2 g black
peppercorns
2 g badi saunf
6 Kashmiri
chillies
2 g tamarind
3 g jaggery
5 ml water