Ingredients
- 750g Vivaldi potatoes, peeled, cubed
- 3 tablespoons ghee (see Notes)
- 1/2 teaspoon turmeric
- 2 tablespoons panch phora (see Notes)
- 1 tablespoon ground cumin
- 6 fresh curry leaves (see Notes)
- 1 garlic clove, crushed
- 1 tablespoon grated fresh ginger
- 6 large pappadums
- 60ml (1/4 cup) lemon juice
- 1/4 cup chopped fresh coriander
- Tomato kasundi (see related recipe), to serve
- Yoghurt, if desired, to serve
Directions
- Step 1
Place the potatoes in a saucepan of salted water and bring to the boil (alternatively steam them). Cook until just tender. Drain and set aside.
- Step 2
Heat a tablespoon of the ghee in a medium frying pan. Add the dry spices, curry leaves, garlic and ginger and cook over medium heat for 1 minute, stirring until the flavours are released. Transfer to a bowl and set aside. Add 1 tablespoon of ghee to the pan; when it has melted, add potatoes (in 2 batches if necessary) and cook until golden. Return spice mixture to pan and cook for a further minute. Cover and set aside.
- Step 3
Heat remaining ghee in a small frying pan over high heat. Carefully place 1 pappadum in the hot oil (press with tongs to help hold the shape) and fry for 2-3 seconds each side until fully expanded. Use tongs to transfer to paper towel to drain. Repeat with remaining pappadums.
- Step 4
Add the lemon juice and coriander to the potatoes and reheat gently over low heat for 1-2 minutes.
- Step 5
Place a pappadum on a serving plate, top with some spicy potatoes and the tomato kasundi. Add a dollop of yoghurt.
Recipe courtesy of www.taste.com.au
Serving size 6