Ingredients
- Potato – 2 around 200 grams
- Kashmiri chilli powder - 1/2 tsp
- Turmeric powder – 1/4 tsp
- besan flour – 1 tbsp
- Salt – as needed
- Curry leaves - few
- Oil – 2 tbsp
- Asofeotida generous portion
Instructions
- Add oil to a pan. When oil is hot, add chilli powder, turmeric powder, and salt, give a quick mix
- Furthermore, add potatoes and cook on low-medium flame for 5 minutes, mix well in-between
- Add besan flour, asafoetida, and curry leaves, mix well and cook for 10-15 minutes until the potatoes turn to desired texture
Video
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Notes
- Adjust the spice according to your taste
- Chop the potatoes into small sizes preferable into cubes
- I prefer peeling the skin but that's optional
- Potatoes might turn brown if not used immediately so If you cut potatoes in prior soak them in water till you use and make sure you drain the water before making poriyal
- Adjust the spice according to your taste
- You can add the tempering
- Asafoetida helps for digestion don't skip it
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