Paratlele Batate

Extra crispy pan fried potatoes coated with spices


  • 2 large potatoes
  • 1 medium onion
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • pinch of asafoetida
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander-cumin powder
  • salt to taste
  • fresh lemon juice
  • minced cilantro to garnish


  1. Cut the onion and potatoes into slices.
  2. Heat the oil in a pan. Make the tempering with mustard seeds, cumin seeds and asafoetida.
  3. Stir in the onion and cook on medium heat until the onion starts browning around the edges.
  4. Stir in the turmeric, red chili powder, coriander-cumin powder and salt and let it saute for a few seconds.
  5. Stir in the sliced potato, then leave uncovered on medium heat.
  6. Turn the potatoes every 4-5 minutes and cook until crispy and browned.
  7. Garnish with lemon juice and cilantro.

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