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DEEP-FRIED POTATOES
(serves 6)
•
5 lb. potatoes, cut in one inch cubes
• 2 Tablespoon ghee
• ghee
• 1 cup chopped green pepper (optional)
• 1 teaspoon cumin seed
• 1 teaspoon crushed chilis
• pinch asafoetida
• salt
Using frying basket, deep-fry potatoes in ghee until potatoes are light golden color and are easily pierced with a sharp knife. Do not brown. When they are all done, heat 2 Tablespoon ghee in a small pot. Add cumin seed and heat until brown. Then add asafoetida and chilis. When chilis are brown, add ghee and spices to potatoes and salt well. Add green peppers and mix.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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