Prepare time
20 – 40 mins


  • 2 tbsp cumin seeds
  • 1 tbsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp salt
  • 1 tbsp dry mango powder
  • 600g small potatoes; boiled and peeled
  • pinch of hing (asafetida)
  • 2 tbsp oil
  • 2 tbsp chopped coriander for garnishing


Mix the cumin powder, coriander powder, chili powder, salt and mango powder. Add the mixture to the potatoes and coat the potatoes evenly with the masala. In a wok, heat the oil and add the asafetida. As soon as it splutters, add the potatoes and stir fry for 2 to 3 minutes. Garnish with the chopped coriander and serve.