Potato hotties

Ingredients:

• Salt to taste
• 6 medium sized potatoes, boiled, Peeled and cut
• 1 tsp Cumin seeds
• 1/2 tsp turmeric power
• 1/2 tsp asafoetida
• 1 tsp kashmiri Red chilli
• 1 tsp mustard seeds
• 2 tbsp mustard oil
• 2 Dried red chillies broken into halves
• 2 green chillies chopped
• 2 medium sized onions sliced
• 1/2 tsp lemon juice

For Achaari masala:

• 1 tsp fennel seeds
• 1 tsp Cumin seeds
• 8-10 whole Dried red chillies
• 1 tsp onion seeds
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds

Method:

1. Dry Roast all Achaari masala spices together in a grinder to make a course powder
2. In a pan, heat mustard oil, add mustard seeds and let them crackle. Once crackling stop, add cumin seeds and let them turn golden brown
3. Add Dried red chillies and asafoetida, mix well and add onions. Let them turn golden brown, then add green chillies.
4. Add potatoes and mix, then drop in turmeric power, kashmiri Red chilli powder and salt to taste. Mix well, and cover and cook on low flame for 2-3 mins
5. Remove cover, add 2 1/2 To 3 tsp Achaari masala. Cover and cook further for 3-4 mins. Remove cover and add lemon juice. Mix and cook uncovered for a min.
6. Turn off flame, transfer to a bowl, garnish with chopped fresh coriander leaves and serve with roti's or paranthis