Crispy Mini Potato | How to make Crispy Mini Potato

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ByHema Khanna
Created on 16th May 2017
  • Crispy Mini Potato, How to make Crispy Mini Potato
Crispy Mini Potatoby Hema Khanna
  • Crispy Mini Potato | How to make Crispy Mini Potato (4 likes)

  • 0 reviews
    Rate It!
  • By Hema Khanna
    Created on 16th May 2017

About Crispy Mini Potato

Tangy, crispy finger licking snacks that can become your family's favorite.

Crispy Mini Potato, a marvellous creation to spice up your day. Crispy Mini Potato is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingCrispy Mini Potato is just too tempting. This amazing recipe is provided by Hema Khanna. Be it kids or adults, no one can get away from this delicious dish. How to make Crispy Mini Potato is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Crispy Mini Potatoby Hema Khanna. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Crispy Mini Potato is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time10mins
  • Cook Time7mins
  • Serves4People
Crispy Mini Potato

Ingredients to make Crispy Mini Potato

  • Mini potato - 1/2kg
  • Ginger garlic paste - 1 tsp
  • Salt to taste
  • Cumin seeds - 1/2 tsp
  • hing pinch
  • coriander powder 1tsp
  • Red chilli powder 1/2tsp
  • Dry mango powder - 1/2 tsp
  • Garam masala 1tsp
  • Turmeric powder pinch
  • Oil - 1 tsp
  • Coriander leaves for garnish

How to make Crispy Mini Potato

  1. Initially boil the potatoes and prick and keep aside.
  2. Now take a pan and add oil then cumin seeds and when it splutters add ginger garlic paste and saute for few seconds and then add hing. Add the potatoes and cook on slow flame. Stir in between.
  3. When it turns golden add all the masalas and cook for 2 more minutes. Now garnish with coriander leaves and serve.
My Tip: Cook it on slow flame only then it will turn out to be perfectly crisp.

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