Ingredients

• 0.5 kg baby potatoes
• 0.5 cup onion, sliced
• 3 green chillies, chopped
• 2 tbsps curry leaves
• 2 tsps ginger garlic paste
• 1 tsp chilli powder
• 0.5 tsp turmeric powder
• 1 tsp coriander powder
• 1 tbsp rice powder
• 2 tbsps Besan (chick peas flour)
• 1 tsp mustard
• 2 tsp garlic, sliced
• 2 tbsps lime juice
• Few curry leaves
• Oil to deep fry
• salt to taste

How to Make Spicy Curry Leaf Aloo

• Dry roast curry leaves, powder and reserve.
• Boil and peel the potatoes (do not overcook).
• Place the potatoes in a bowl.
• Add ginger garlic paste, all the powders and salt.
• Keep aside for half an hour. Sprinkle with 1-2 tbsp of water.
• Sprinkle with rice flour and besan on top and mix well.
• Deep fry in hot oil till golden brown.
• Heat 2 tbsps of oil in a kadai. Add mustard.
• When it splutters, add garlic.
• When garlic is light brown, add curry leaves, onion and green chillies.
• Fry till onion is light brown.
• Add potatoes and toss well.
• Sprinkle lime juice and curry leaf powder on top.