Some of you have returned to work, some of you never left, and some are still working from home. Despite the changing nature of work and the uncertainties that plague our lives, Friday night is knock off night, a call for simple food, perhaps fish and chips from the local take away, or the equivalent version cooked at home. I’ve always struggled with chip cooking, but can recommend these Indian fried potatoes as a quick and tasty substitute. These are irresistible on their own. Make a big pile and forget about the fish.
Indian style fried potatoes with 5 seeds. This recipe serves 3 as a snack or a side. Double the ingredients for a decent size, they will all be eaten in a flash, I promise.
- 500 gr potatoes. I used Desiree potatoes today.
- 3 Tablespoons vegetable oil
- 2 teaspoons panch phoran, ( a blend of 5 whole seeds including cumin, fennel, mustard, nigella and fenugreek seeds)
- 3/4 teaspoons turmeric powder
- salt to taste
- dried chilli flakes to taste
- a handful of chopped fresh coriander
Method
Peel the potatoes and cut into chunks. Cook in boiling salted water until just done.
Place the oil and seeds in a medium non stick frying pan and fry over a low heat for a minute or so, then add the turmeric, chilli and salt. Stir about, the add the potatoes, gently turning them so that they are coated in the spices. Cook over a low heat for a few minutes, turning gently, then turn up the heat so that they form a nice golden brown crust on both sides. when done to your satisfaction, serve, garnished with chopped coriander.
Note- if you don’t have panch phoron on hand, raid the seeds in your spice cupboard and create your own blend.
Recipe adapted from Indian Food made Easy, Anjum Anand. 2007 a very handy collection.
ALMOST ITALIAN 
Wow, these potatoes look so inviting!
LikeLike
They’re so easy, it’s almost like cheating.
LikeLiked by 1 person
Really tempting! Again, I have all the ingredients, so maybe I will do it.
be well… mae at maefood.blogspot.com
LikeLiked by 1 person
I DID base my dinner on this recipe! see my blog…
be well,
mae at maefood.blogspot.com
LikeLike
A simple treat Mae.
LikeLike
These look divine!
LikeLike
Can’t wait to give these a try. Do think it would work if you left the skin on the potatoes?
LikeLiked by 2 people
Hi Val, the original recipe recommended new potatoes, but these are often hard to find. Small chats with skin on would be nice, with crunchy skins from the frying. Or kipflers cut up. I only had big desirees on hand so needed to peel and chunk. Let me know how you make them.
LikeLiked by 1 person
Yum… Friday night or any night. They’d be a worthy inclusion when we get around to doing Indian theme dinner… it’s gonna happen 🤔
LikeLiked by 1 person
We had these for lunch yesterday, with nothing much else, but will be doing them again. Enjoy your indian dinner Dale.
LikeLike
Effortlesss side dish, worth a go.
LikeLike
My not eat much in the way of potatoes but have made similar on more than one occasion. Always seem to have panch phoran in the house for other dishes . . . and these look delectable . . .
LikeLiked by 2 people
Suits us here with no fish ever in the house here. This version sounds sensational!
LikeLike
Oops, too many here’s there!
LikeLike
Lots of heres here too because we are always stuck here. We ate a pile yesterday , i liked it better than my other version with mustard seeds and lemon juice.
LikeLiked by 1 person
You are talking to a girl who could definitely leave off the fish if it more chips like these.
LikeLiked by 1 person
These chips are so tasty- today I had some left over spuds so had some for breakfast.
LikeLiked by 1 person
YUM!
LikeLike