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:
- Chop the potatoes into medium slices and steam them until they are cooked through, but still firm.
- Preheat your air fryer or oven to 200°C.
- Apply coconut milk and rock salt to the steamed potatoes.
- Spread the potatoes out in a single layer on the air fryer basket or baking tray lined with parchment paper.
- 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.
- 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.
- Add water and curry leaves to the tadka pan, and add a little water so all the flavors infuse well.
- Transfer the air-fried potatoes to a bowl and toss them with the tadka until they are evenly coated.
- 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.