Serves 2
Directions
- 1Boil potatoes until soft, then drain and cool.
- 2Blend dry red chillies, ginger, and garlic into a paste.
- 3Coat the boiled potatoes with the chilli paste, salt, and flour (cornflour or arrowroot starch).
- 4Spray the coated potatoes lightly with oil.
- 5Transfer the potatoes onto a greased air fryer tray and air fry at 190°C for 12-15 minutes, shaking halfway until golden brown and crispy.
- 6Alternatively, for baking, bake at 200°C for 20-25 minutes, flipping once and broiling for 2 minutes for crisp.
- 7For the chutney, blend all chutney ingredients with water to make a thin, chatpata chutney.
- 8Serve the crispy potatoes hot with thinly sliced onion rounds and generously spooned green chutney.
Ingredients
- 3 medium potatoes, peeled & cubed (boiled till soft)
- 3 dry red chillies (soaked)
- 1 inch ginger
- 3 garlic cloves
- 2 tbsp rice flour / arrowroot / cornstarch
- Salt to taste
- Oil spray
- 1 handful Mint leaves
- 1 handful Coriander leaves
- 1 green chillies
- 1 inch ginger
- 1 tsp amchoor
- 1 pinch hing
- Black salt to taste
- black pepper to taste
- 0.5 tsp garam masala
- 0.5 tsp cumin powder
- 1 tsp tamarind paste (or lemon juice)
- Water to blend thin
- Thinly sliced onion rounds
- Lime wedge (optional)
Equipment
air fryer trayblender
Tips
- You can also bake or deep fry these instead of air frying.
- For baking, flip once and broil for 2 minutes for crispiness.
- Ensure potatoes are completely coated with the mixture.
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