My mother makes this all the time. I have to say it is one of my favourite comfort foods! So good with anything, we'd make potato curry sandwiches out of this with bread and butter, or just enjoy it with yogurt rice.
3 potatoes, peeled, diced, and cooked.
2 tsp turmeric
2 tsp red chilli powder
1 tbsp mustard seeds
a pinch of asafoetida
3 tablespoons of chickpea flour
In a bowl, mix the potatoes with the chickpea flour, turmeric, and red chilli powder. Coat the potatoes like a shake'n bake. In a large pan, splutter the mustard seeds in oil and then add the pinch of asafoetida. Put in the coated potatoes and mix this thoroughly to ensure all the chickpea flour gets cooked. Mix on high heat for a few minutes, once the flour is cooked reduce the heat to low and leave the potatoes to roast and brown nicely for at least 30 minutes. Enjoy the crunchy potatoes!
The switch up below: Potato curry sandwiched in a nice kaiser roll with american cheese, toasted of course!