Name: Spicy Potatoes With Pappadums Recipe
Total time: 55 min
Yield: 6
Cuisine: Indian

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How to make Spicy Potatoes With Pappadums Recipe

Valli Little

Crawler

Indian

Potatoes,  peeled,  cubed

Ghee

Turmeric

Panch phora

Ground Cumin

Fresh curry leaves

Garlic Clove,  Crushed

Grated fresh ginger

Large pappadums

Lemon juice

Chopped fresh coriander

Tomato kasundi,  to serve

Place the potatoes in a saucepan of salted water and bring to the boil (alternatively steam them). Cook until just tender. Drain and set aside.

step 1

Heat a tablespoon of the ghee in a medium frying pan. Add the dry spices, curry leaves, garlic and ginger and cook over medium heat for 1 minute, stirring until the flavours are released. Transfer to a bowl and set aside. Add 1 tablespoon of ghee to the pan; when it has melted, add potatoes (in 2 batches if necessary) and cook until golden. Return spice mixture to pan and cook for a further minute. Cover and set aside.

step 2

Heat remaining ghee in a small frying pan over high heat. Carefully place 1 pappadum in the hot oil (press with tongs to help hold the shape) and fry for 2-3 seconds each side until fully expanded. Use tongs to transfer to paper towel to drain. Repeat with remaining pappadums.

step 3

Add the lemon juice and coriander to the potatoes and reheat gently over low heat for 1-2 minutes.

step 4

Place a pappadum on a serving plate, top with some spicy potatoes and the tomato kasundi. Add a dollop of yoghurt.

step 5

Taste