Got leftover cooked new potatoes sitting in your fridge? Turn them into a spicy Indian-inspired snack that's perfect for tea-time or a quick appetizer. This recipe transforms humble leftovers into crispy, aromatic bites with a kick of chili and warming spices.
Ingredients:
- 500g leftover cooked new potatoes (boiled or steamed, skin on)
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 green chilies, slit lengthwise
- 1 teaspoon grated ginger
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon chaat masala (optional, for tanginess)
- Salt to taste
- 2 tablespoons chopped fresh coriander
- Lemon wedges for serving
Method:
- Gently crush the cooked potatoes with your hands or a fork, leaving some chunky pieces for texture.
- Heat oil in a non-stick pan over medium heat. Add mustard seeds and cumin seeds. When they start to crackle, add chopped onion and green chilies. Sauté until onion turns golden.
- Add grated ginger and stir for 30 seconds. Then add turmeric, red chili powder, and salt. Cook for a minute until fragrant.
- Add the crushed potatoes and mix well. Cook for 5-6 minutes, stirring occasionally, until the potatoes are heated through and slightly crispy on the edges.
- Sprinkle chaat masala and fresh coriander. Toss gently.
- Serve hot with lemon wedges. The acidity of lemon balances the heat perfectly.
This dish is a wonderful way to reduce food waste while enjoying a burst of Indian flavors. It's naturally gluten-free and can be made vegan. Adjust the spice level to your preference, and feel free to add chopped bell peppers or peas for extra color.