3-4 large potatoes (peeled, cut into even thick discs)2 teaspoon dhana Jeeru (Cumin) powder1 teaspoon salt1 teaspoon chilli powderPinch turmericPinch mustard seedsPinch whole Jeeru (Cumin) seedsFew curry leaves2 tablespoon oil
1. Rinse out potato discs and spice. 2. In a pan heat seeds and leaves and braise until seeds start to pop. 3. Slowly add in pan potato, coating well with oil. 4. Allow to heat through, then add a little water to steam and cover with lid. 5. Using a spatula lifting and flipping over potato gently, and allow to steam until tender. 6. Let potato crispen up and remove from heat. Serve with roti or fresh bread.