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Suggest a better descriptionDo not peel potatoes. Once scubbed clean under running water, clean with kitchen towel. Make vertical slits (in a X shape) down the potato carefully. Mix all the dry ingredients. Press mixture into the slits. Pressure cook for 1 whistle only. Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter, add ginger-garlic and potatoes, curds, chopped coriander and any left over masala. Cover and cook for 5 mins. or before the masala becomes too dry. Serve hot with naan or bread or chappati.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 1 servings | ||
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Calories: 10 | ||
Calories from Fat: 4 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 181.5mg | 6 % | |
Potassium 63.7mg | 2 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 0.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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