Ingredients
- puffed rice or rice krispies1 unit
- flour vermicelli1 gram
- ¼ tsp
- ¼ tsp
- 1 unit
- 1 tsp
- puris1 unit
Method
1
Boil the potatoes in a pot of salted water until fork-tender, approximately 15-20 minutes. Drain and allow them to cool slightly before handling.
20 minutes
2
Peel the boiled potatoes and cut them into small, bite-sized cubes or roughly mash them depending on your preferred texture.
5 minutes
3
Heat the oil in a pan or skillet over medium heat until it shimmers slightly.
2 minutes
4
Add the cubed potatoes to the pan and toss gently to coat them evenly with the heated oil.
2 minutes
5
Sprinkle the chili powder, turmeric powder, rock salt, and regular salt over the potatoes, tossing thoroughly to ensure even seasoning.
2 minutes
6
Cook the seasoned potatoes over medium heat for 5-7 minutes, stirring occasionally, until the spices are fragrant and the potatoes are lightly crisped on the outside.
7 minutes
7
Taste and adjust the seasoning with additional salt or chili powder as needed. Remove from heat.
1 minutes
8
Serve the spiced potatoes warm as a standalone snack or as a component in a larger Bhel Puri assembly with puffed rice and chutneys if desired.