Potato Bhujia

Ingredients

• 2 ½ cups potatoes peeled and cubed
  
• ½ tsp cumin seeds
  
• ½ tsp mustard seeds
  
• ½ tsp nigella seeds
  
• ½ tsp fennel seeds
  
• 2 bay leaves
  
• 3 to 4 curry leaves
  
• 1 green chilli ,
  
• 1 tsp chilli powder
  
• ½ tsp coriander powder
  
• ½ tsp cumin powder
  
• ¼ tsp turmeric powder
  
• 1 cup yogurt, beaten
  
• 2 tbsp ghee
• salt to taste
• 2 to 3 tbsp coriander leaves

Method

1. Heat the ghee in a pan and add the cumin, mustard, nigella, and fennel seeds. When the seeds crackle, add the bay leaves, curry leaves and green chilli and sauté for a few seconds.
2. Add the yogurt and stirring continuously so that the gravy does not split.
3. Add salt, chilli, coriander, cumin, and turmeric powder and sauté well.
4. Add ½ cup of water and bring to a boil.
5. Add the potatoes and mix till the masala coats the potatoes evenly.
6. Cover and cook on low flame about 5 minutes.
7. Garnish with the coriander leaves.
8. Serve hot with puris
   

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