Whole Spice Chips – A Detailed recipe cooking. 
Time: 30 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. peeled potatoes
- 1 – 2 tbsp. l vegetable oil
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- Coarse salt
- 1/2 tsp fenugreek seed
- 1/2 tsp nigella seeds (Kalingi or Chernushka sowing)
- 1/2 tsp black mustard seed
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seed
- 3 tbsp. l chopped fresh cilantro leaves
Recipes with similar ingredients: potatoes, turmeric, chili peppers, mustard seed, cumin, fennel seeds, cilantro, fenugreek
Recipe preparation:
- Cut the potatoes into 1 cm thick slices, and then small cubes of the same size. In a wok or pan with non-stick coating using a minimum amount of oil, fry these potato cubes first over high heat and then reduce heat and cover the pan.
- When the potatoes are half ready, add turmeric, chili powder, a little salt, and then a mixture of non-ground spices. Stir and cover again. When the potatoes are almost will be ready (and you must ensure that it does not become too soft), remove the lid, increase the heat and fry, stirring, to the excess liquid evaporated. Sprinkle with fresh cilantro and serve.
