Crispy Mini Potato | How to make Crispy Mini Potato

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By Hema 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 is a delicious dish which is liked by people of all age groups. Crispy Mini Potato by Hema Khanna has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Crispy Mini Potato at many restaurants and you can also prepare this at home. This authentic and mouthwatering Crispy Mini Potato takes 10 minutes for the preparation and 7 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Crispy Mini Potato is a good option for you. The flavour of Crispy Mini Potato is tempting and you will enjoy each bite of this. Try this Crispy Mini Potato on weekends and impress your family and friends. You can comment and rate the Crispy Mini Potato recipe on the page below.

  • 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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