herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | with 18 amazing images. Quick and easy to make but extraordinarily tasty, the herbed baby potatoes with garlic mayo dip is a perfect starter to serve at parties. Learn how to make herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | baby potatoes with mayo dip has a tantalising flavour and a wonderful mouth-feel. Perked up with herbs and spices, the boiled baby potatoes are a perfect match for the tongue-tickling garlic mayo dip. Garlic mayo dip is absolutely easy to make, as you just need to mix the ingredients together. Yet, it pleases everybody with its well-balanced sweet, spicy and tangy taste and luscious consistency. Serve the herbed baby potato as soon as you cook them, to enjoy the fresh flavours. Tips to make herbed potatoes: 1. You can also add mixed herbs. 2. Cook the potatoes well with the butter till golden brown and crisp, for the best flavour. 3. Serve it immediately otherwise it will become mushy. Enjoy herbed potato recipe | baby potatoes with mayo dip | herbed baby potato | with detailed step by step images.

aloo chaat recipe | Mumbai roadside aloo chaat | Delhi aloo chaat | with 28 amazing images. aloo chaat is a popular Mumbai roadside aloo chaat made from baby potatoes, marinated in Indian spices and sautéed in oil, and topped with moong, sev, curds, garlic chutney, sweet chutney and green chutney. We have added chana dal to aloo chaat which gives a nice crunch. There are many ways to make aloo chaat recipe and ours is the Mumbai roadside aloo chaat style. In some parts of the country they deep fry the baby potatoes but we have cooked it on a non stick pan. Ours is a easy and quick aloo chaat recipe. Delhi aloo chaat is made by deep frying the potatoes. We have made Mumbai roadside aloo chaat healthier by boiling the baby potatoes and then cooking it on a non stick pan. Notes and tips on aloo chaat recipe. 1. To make the Aloo Chaat , we first have to wash and boil the potatoes. For that, wash the baby potatoes under running water till clean. Scrub them with the help of a brush if there is any mud and dirt stuck to it. 2. Add the baby potatoes to the boiling water and cook on a medium flame till the baby potatoes are completely cooked. They should not be very soft or else they will break on cooking. The cooking might take around 18-20 minutes on a medium flame with closed lid. 3. Add the dried mango powder for a pleasant sour (khatta) taste to the marinade. 4. Now add the besan for binding so that the potatoes don’t release water. 5. Mix gently with the help of two spoons and keep aside to marinade for 5 to 7 minutes. This is a very important step as the potatoes need to take on the flavour of the marinade. 6. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally, till they are heated through and get a little browning on them. Once cooked perfectly, you can see all the masalas coat the potatoes very nicely. We show you in detail how to cook the baby potatoes for aloo chaat. Then comes the preparation of the marinade and cooking of baby potatoes. Finally detailed step by step on how to assemble the aloo chaat recipe. Delhi aloo chaat has a fan-following of its own, especially in the bitter cold Delhi winter, when its spiciness and warmth rejuvenate the soul. Planning a chaat party? Check out our collection of exciting recipes of chaat like Moong Dahi Misal, Chole Tikki Chaat and Khasta Kachori Chaat. Also do check out for more recipes of Mumbai Street Foods. Enjoy how to make Aloo Chaat recipe with detailed step by step photos and video.

bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta | with 29 amazing images. bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta is a tasty snack from west of India. Learn how to make Bhavnagar style bhungara bateta. To make bhungara bateta, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and sauté on a medium flame for few seconds. Add the ginger paste, garlic paste and onion and cook on a medium flame for 2 minutes. Add the tomato pulp, kashmiri red chilli powder, chilli powder, turmeric powder, coriander powder and salt and cook on a medium flame for 4 minutes while stirring occasionally. Add the potatoes and approximately 1 cup of water, mix well gently and cook on a medium flame for 5 minutes while stirring occasionally. Garnish it with coriander and peanuts. Serve immediately with pipe fryums. Jazz up your day with a portion of spicy bhungara bateta. This all-time favourite Gujarati street food is a preparation of baby potatoes, cooked with a plethora of spicy ingredients like ginger paste, garlic paste, chilli powder, and most spice powders typically found in the masala dabba of Gujaratis. Bhavnagar style bhungara bateta is quite spicy and leaves a warm after-taste – and that is how it is supposed to be. To balance the spiciness, this potato preparation is served with crispy pipe fryums. The combo is simply awesome, and definitely a must-try! You can also try other Gujarati treats like Patra or Phoolwadi. Tips for bhungara bateta. 1. Prefer to use cooked baby potato halves for this recipe as it is easily picked with pipe fryums (bhungara). 2. Use fresh tomato pulp only. Not readymade tomato pulp. 3. Kashmiri chilli powder adds a nice red colour to the gravy. But if you don’t have it, replace it with chilli powder. 4. Serve it immediately before it dried out. Enjoy bhungara bateta recipe | Gujarati street food | how to make Bhavnagar style bhungara bateta | with step by step photos.

Parsley Potatoes is a jolly good way to start a party, because its buttery, garlicky, herby notes will lift everybody’s spirits. Here, boiled baby potatoes are stir-fried in butter with garlic, and then laced with parsley. It is important to serve this dish immediately after preparation because it will be bursting with flavour and aroma. We have kept the peel of the baby potatoes because it adds to the rustic, earthy flavour of this starter, but feel free to skin the potatoes if you do not like them unpeeled. Enjoy this starter fresh off the pan! Try other starters like Ravioli Samosa and Malai Paneer Mixed Sesame Seed Balls .

Harissa is a spicy North African Sauce made with roasted red peppers or red chillies. In this fiery recipe, deep-fried baby potatoes are tossed with spring onions, garlic and harissa sauce. What you get is a tongue-tickling dish that literally warms your taste buds. Potatoes in Harissa Sauce is nice and spicy and just perfect to serve as a starter at parties. Do not add too much salt in this preparation because the sauce also has salt in it. You can also try other starters like Paneer Fritters or Malai Paneer Mixed Sesame Seeds Balls .