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Ingredients:

  • 4-5 medium-sized potatoes, peeled and chopped into medium slices
  • 1/4 cup coconut milk
  • 1/4 teaspoon hing
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 5-6 curry leaves
  • Water for tadka
  • Salt to taste (rock salt)
  • Chopped coriander leaves for garnish

Instructions:

  1. Chop the potatoes into medium slices and steam them until they are cooked through, but still firm.
  2. Preheat your air fryer or oven to 200°C.
  3. Apply coconut milk and rock salt to the steamed potatoes.
  4. Spread the potatoes out in a single layer on the air fryer basket or baking tray lined with parchment paper.
  5. Air fry the potatoes for 12-15 minutes or roast them in the oven for 25-30 minutes, until they are crispy and golden brown.
  6. For the tadka, heat a tadka pan and add mustard seeds, allow them to splutter. Add cumin seeds and cover the pan with a lid. When the cumin starts spluttering, switch off the gas and add hing, red chili powder, and turmeric.
  7. Add water and curry leaves to the tadka pan, and add a little water so all the flavors infuse well.
  8. Transfer the air-fried potatoes to a bowl and toss them with the tadka until they are evenly coated.
  9. Garnish with chopped coriander leaves and serve hot.

Enjoy this oil-free batatyacha kachrya recipe, which is not only delicious but also a healthy option for your family.


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