Preparation Time: - 7~8 min
Time: - 10 min
Servings: - 2 persons
- 1 cup freshly chopped potato peels
- ½ of chopped small onion (optional)
- 1 tsp poppy seeds
- Pinch of Nigella seeds
- Salt to taste
- 1 green Chilli slitted
- 2 tbsp Mustard oil (As it is an authentic Bengali dish I prefer mustard oil but you can also use any vegetable oil if you do not like the pungent smell of mustard)
- Few drops of lemon juice (optional)
- Peel the potatoes with a peeler and. Please remember to peel just before the preparation – otherwise they will decolor and become very dry. You need to peel finely. I peeled 4 big potatoes to collect a cup of material.
- Wash them thoroughly and rub a little salt on them. Keep them on a strainer for 5 minutes. This will absorb less oil during frying. We all love less oil now-a-days right?
- Slit a green chilli vertically.
- Heat oil in a non-stick kadai /pan with burner turned to high position.
- When heated sufficiently ( smoke started coming out) add nigella seeds and green chili. Turn the burner to medium.
- If you are opting for onion then add them now and stir fry till they turn golden brown. Please remember this is purely a choice. I do not mix onion with potato.
- Pour the chopped peel. Stir fry for 4~5 mins on medium heat.
- Add salt and poppy seeds. Stir continuously. You can add red chili powder if you want it more spicy. I did not use red chili powder as I was preparing for my kids.
- Cook till the potato peels become crispy.
- Sprinkle few drops of lemon juice. This is purely optional as you may not prefer the tangy taste in this dish. My family loves this.