• 2 kg medium sized or big potatoes
  
• one table spoon cumin seeds
  
• two table spoon vegan mustard oil
  
• pinch of turmeric
  
• rye if available
  
• salt as per taste
  
• lemon juice as per taste
  
• one small green chili or/and a pinch of red chilli powder
  
• one tea spoon coriander powder if available
  
• fresh coriander if available
  

Procedures :

Boil Potatoes and slice them thin (not wafer thin). Let's say, about .2 cms and in the meantime, heat up the oil. Once heated, add cumin seeds and rye. Be careful, as they pop. One they have started popping, put the coriander powder and chilli. Add potatoes and mix well along with salt but make sure they don't break. The dish will be ready very soon as the potatoes are already boiled. If you want the potatoes to be crispy, add a little more oil. If your potatoes start to burn, add a dash of water and continue to cook until you are satisfied with the texture and the consistency. To garnish, add lemon juice and coriander and mix a little.

Enjoy! My father makes this very well and I learnt it from him.

Serves: 5

Preparation time: half hour

Category : Ethnic