Bombay potatoes Recipe
- 4 tbsp oil
- Âź tsp mustard seeds
- 2 pinches of chilli powder
- Âź tsp turmeric powder
- 350g/12oz potatoes, boiled and quartered
- salt to taste
- Heat the oil in a pan on a medium heat setting.
- To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
- Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
- Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
- Serve immediately.
