Easy Baby Potato Fry To Make at Home Serve as Side Dish Or Snacks Recipes For Work Lunch Box

In this episode of Mother's Recipe, let's learn how to make Baby Potato Fry at home.

Crispy Baby Potatoes Recipe | Roasted Potato Recipe | Spicy Baby Potatoes | Baby Potato Masala | Crispy Garlic Smashed Baby Potatoes | Baby Potato Snack Recipe | Baby Aloo Fry | Aloo Tuks | Baby Potato Curry | Potato Side Dish Easy | Recipe For College Students | Recipe For Work Lunch | Recipe For Busy Mornings | Recipe For Working Woman | Aloo Fry | Rajshri Food

Baby Potato Fry Ingredients
a kg Baby Potatoes
Water
3 tbsp Oil
1 tsp Jeera
1 tsp Garlic cloves (chopped)
1 tsp Cumin Powder (roasted)
1 tsp Coriander Powder
1 tsp Dry Mango Powder
tsp Garam Masala
1 tbsp Kashmiri Red Chili Powder
1 tsp of Chaat Masala,
Salt as per taste
1 Small piece of Charcoal
1 tsp Ghee
Coriander Leaves (For Garnish)

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About Potato Dishes
In South Asia, the potato is a very popular traditional staple. In India, the most popular potato dishes are aloo ki sabzi, batata vada, and samosa, which is spicy mashed potato mixed with a small amount of vegetable stuffed in conical dough, and deep fried. Potatoes are also a major ingredient as fast food items, such as aloo chaat, where they are deep fried and served with chutney. In Northern India, alu dum and alu paratha are a favourite part of the diet; the first is a spicy curry of boiled potato, the second is a type of stuffed chapati.

A dish called masala dosa from South India is very notable all over India. It is a thin pancake of rice and pulse batter rolled over spicy smashed potato and eaten with sambhar and chutney. Poori in south India in particular in Tamil Nadu is almost always taken with smashed potato masal. Other favourite dishes are alu tikki and pakoda items.

Vada pav is a popular vegetarian fast food dish in Mumbai and other regions in Maharashtra in India.

Aloo Posto (a curry with potatoes and poppy seeds) is immensely popular in East India, especially Bengal. Although potatoes are not native to India, it has become a vital part of food all over the country, especially in North Indian food preparations. In Tamil Nadu, this tuber acquired a name based on its appearance 'urulai-k-kizhangu' ( ) meaning cylindrical tuber.