5-6 large potatoes
3-4tsp of butter
Cornstarch 1 cup
turmeric powder- ½ tsp
chilli powder as per your taste
5-6 cloves garlic chopped
1 teaspoon black pepper powder
Salt as per the taste
Scrub potatoes, cutting out any darkened spots. Cut potatoes into quarters. Cut the potatoes into 1 inch square pieces. Place potatoes in a bowl filled with enough cold water to completely cover potatoes. Again was & Drain all the water..
Make a batter out of the cornstarch, turmeric powder, chilly powder & salt .
In a frying pan, melt 1 tablespoon or butter and sauté chopped garlic cloves until the lightly browned and dip the potatoesone by one in the cornstarch batter & fry the potatoes by adding 2tsp of butter extra. Toss frequently, as soon as one side of the diced potatoes is browned. Cook over medium heat until golden brown, approximately 6 to 7 minutes . Check for doneness of the potatoes. They should be crispy on the outside and soft on the inside. Add herbs, Salt and pepper to taste. Toss well until the salt & herbs are stuck to the potatoes.
Your crispy potatoes are ready to serve now. Transfer to a nice serving platter. Serve hot with tomato or chilli sauce.
you can use this same method with panner, tofu, button mushrooms or baby corn. The only change you will make is to make a batter out of the cornstarch and dip the vegetables or paneer in the cornstarch batter before frying. Tofu doesn’t need a batter because it has a lot of moisture already, so simply tossing it in cornstarch is enough ...nojy...:)