- Medium sized potato- 8/10
- Fennel/Saunf powder – 2 tblspn
- Dry ginger/saunth powder 1/2 tspn
- Kashmiti red chili powder – 1 tblspn
- Asafoetida – 1/2 tspn
- Cloves – 3-4
- Curd – 1 tblspn
- Salt – 1 /2 tspn- to taste
- Mustard oil – 200 gm
- Toothpicks 2-3 for making piercing the potatoes.
- Water 1 & 1/2 cup
Boil the potatoes in pressure cooker for fast cooking. It should be boiled but firm. Do not over cook. Generally 3-4 whistles on low flame is enough.
Cool it and peel the potatoes.
In a wok, heat oil and deep fry the potatoes till dark brown. Cool it. May do it in batches.
Now, with tooth pick pierce each potatoes at least in 3-4 places. Prick the potatoes in such manner that center portion of the potato becomes hollow, while potatoes remain whole i.e. does not break.
In the same oil(if the remaining oil is lessor than 3 tblspn then add more), put crushed cloves and asafoetida.
Add potatoes and re-fry them for 1-2 mins. Lower the flame.
Put sauf and sauth- dry ginger powder over potato and stir just once.
Take the potatoes in one side of the wok. Now put the red chili powder directly over the oil and immediately pour 1/2 cup water over it. Be assured that the water is poured immediately otherwise the chili powder will burn to black and will spoil the colour of the dish. If you are a beginner, it is advised to switch off the stove at this point and after pouring water, switch on the stove for further cooking.
After pouring water, let the masalas boil with potato. After 2 mins, the water will start drying. Reduce the flame and slowly add curd over it and continue stirring so that it is not curdled.
Cook till the oil separates. Add rest of the water. Cook covered on low flame for 5-7 mins. Uncover, gradually, oil will come to the surface.
Ready to serve with hot steamed rice/Naan/Paratha/Roti.