Spiced Potato Fry
I love gujarati food so much, they have lots of flavours in their dishes. I am planning to try out lot of gujarati dishes soon. So keep checking out. This dish is one of Anjum Anand recipe from her book Anjum’s New Indian. This is perfect for a quick snack or a side dish for any meal. The key thing in this dish is when you fry the potatoes you want it to be so crispy so I fried it twice. When I fried first I used low heat so that the potatoes cook from inside. Then increase the heat to a high and fry it again, so that the potatoes gets its maximum crispness. Appetizer -Gujarati Potatoes with Cashewnuts Main Course -Pineapple Pulisery with Steamed Rice Desert -Carrot Halwa This meal is a complete one because the pineapple pulissery is a mild flavourful curry so it accompanies this spicy potato dish. Then to finish the meal a bowl full of carrot halwa will do. I will post the recipe for that halwa soon. So hope you all will give it a try and let me know what you think.
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