जब कोई सब्जी समझ न आए तो बनाए यह जबरदस्त सब्जी

Ingredients

• 5 medium Potatoes (peeled and cut into 1‑inch sticks (French‑fry size))
• 2 tablespoons Fennel Seeds (whole)
• 1 tablespoon Cumin Seeds (whole)
• 1.5 tablespoons Coriander Seeds (whole)
• 1 teaspoon Fenugreek Seeds (whole)
• 1 teaspoon Black Peppercorns (whole)
• 1 teaspoon Nigella Seeds (Kalonji) (whole)
• 2 pieces Dried Red Chilies (whole, broken)
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 0.25 teaspoon Asafoetida (Hing) (pinch)
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoons Mustard Oil (for frying; adds preservative quality)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
• 1 teaspoon Sesame Seeds (optional, white or black)
• 2 pieces Green Chilies (finely chopped, optional)
• 2 tablespoons Fresh Coriander (chopped for garnish)

Instructions

1. Prepare the Dry Masala

   In a small pan over low flame, add fennel seeds, cumin seeds, coriander seeds, fenugreek seeds, black peppercorns, nigella seeds and broken dried red chilies. Toast gently for 2‑3 minutes until fragrant, stirring constantly to avoid burning. Transfer to a plate to cool, then grind to a fine powder using a mortar‑and‑pestle or spice grinder. Add turmeric powder, red chili powder, asafoetida and salt; mix well to form the dry masala.

   Time: PT5M

   Temperature: low flame

2. Cut and Soak Potatoes

   Peel the potatoes and cut them into 1‑inch thick sticks (similar to French fries). Place the cut potatoes in a bowl of water and let them soak for 2‑3 minutes to remove excess starch, which helps them stay crisp.

   Time: PT5M

3. Dry the Potatoes

   Drain the water and spread the potatoes on a clean kitchen cloth or paper towels. Pat them completely dry; any moisture will cause oil splatter and make the fry soggy.

   Time: PT5M

4. Heat Mustard Oil

   Add 2 Tbsp mustard oil to the heavy‑bottomed pan. Heat over medium‑high heat until the oil shimmers and a small piece of spice (if you test) sizzles – roughly 180 °C.

   Time: PT2M

   Temperature: 180°C

5. Fry the Potatoes

   Carefully add the dried potato sticks in a single layer (work in batches if needed). Fry for 3‑4 minutes, then stir and continue frying another 4‑5 minutes until the potatoes turn golden‑brown and are crisp on the outside but soft inside. Use a slotted spoon to remove excess oil.

   Time: PT8M

   Temperature: 180°C

6. Coat with Masala

   Return the fried potatoes to the pan (or a large bowl). Sprinkle the prepared dry masala over them and toss gently until every piece is evenly coated. If the masala sticks to your fingers, lightly mist the potatoes with a splash of water before tossing.

   Time: PT2M

7. Garnish and Serve

   Transfer the masala‑coated potatoes to a serving dish. Garnish with crushed kasuri methi, sesame seeds, chopped green chilies and fresh coriander. Serve hot as a side, snack, or with roti/puri.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g