Take the potatoes and boil them either in the pressure cooker or in the oven.
Make sure that they are not overdone and overcooked. When done, cool them and prick them with a fork.
Mix all the dry ingredients and mix all of them with the potatoes till they blend well. Do not mash the potatoes but keep them whole.
Keep this aside for 2-3 hours so that it gets marinated well.
Take a kadai and add oil. When it is really hot add ajwain followed by these potatoes and also the dry masala in the bowl. Fry them initially on high heat for 2 mins and then reduce the gas and let it cook on medium heat. Just be sure they are crisp when done.
Serve them immediately. Serves as an accompaniment or as a cocktail snack. Garnish with coriander before serving.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.