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Home » Vegetarian » Side Dishes » Dry Curries / Stir Fries » Pudhina Aloo Fry / Mint Baby Potato Fry

Pudhina Aloo Fry / Mint Baby Potato Fry

Posted on May 20, 2011 · Last Updated on Mar 11, 2021 by Uma Ramanujam · Leave a Comment

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The Name ‘Baby Potatoes’ sounds cute right?. As the name suggests they are very tender and removed from soil before they completely grow up.

I usually prepare potato gravy using baby potatoes.But for a change this time, I cooked Baby Potatoes using Mint (Pudhina).


Ingredients:

Baby Potatoes – 250 gms

Mint leaves – 1/2 cup

Coriander leaves – 1/4 cup

Green chillies – 3 Nos

Salt – to taste

Cumin seeds – 1/2 teaspoon

Asafoetida – A pinch

Oil – 4 teaspoon

Method:

1) Grind Mint leaves, Coriander leaves, Green chilies and salt. Make a paste out of it.

2) Boil Baby potatoes and peel its skin carefully.

3) Gently pierce the all sides of the potatoes using a fork.

4) Apply the mint paste on the potatoes. Mix them well and leave them aside for an hour.

6) After an hour, take a pan and heat oil in it.

7) Add cumin seeds.

8) When cumin seeds start to splutter, add asafoetida and the potatoes to the pan.

9) Fry the mint potatoes till the potatoes become golden yellow.

10) Remove them from stove and serve it hot.

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Previous Post: « Tomato Onion Sandwich
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I am Uma Ramanujam who manages this Food blog. Food & its various cuisines have always fascinated me. I love traveling to new places, enjoy their heritage, explore their cuisine and finding out the unknown, forgotten recipes. Read More About Me!

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