Indulge in the ultimate crunchy protein-packed potatoes! Perfectly roasted to golden perfection, these delightful bites are a wholesome snack or side dish for any meal.

Ingredients
Potatoes medium size 3
Peanuts 1 cup
Jeera 2 teaspoon
Green chillies chopped 
Salt
Oil 2-4 tablespoon

 

Chutney

Half tomato

Quarter inch ginger

Salt

1 teaspoon lemon

2-3 green chillies according to spice buds

Half bunch coriander leaves

​Grind to make the chutney
 

Steps for Preparing boiled potatoes in a pressure cooker

1. Preparation:

   • Wash the potatoes thoroughly. Cut them into halves for quicker cooking.

2. Set up the cooker:

   • Add 1 cup of water to the pressure cooker. Place the potato halves inside.

3. Cooking:

   • Close the lid and pressure cook the potatoes on medium heat for 3–4 whistles.

4. Release pressure:

   • Turn off the heat and let the pressure release naturally before opening the lid.

5. Check:

   • Use a fork to check if the potatoes are soft and cooked through. If not, cook for 1–2 more whistles.

These boiled potatoes can be used in various recipes or as a base for dishes like crunchy protein potatoes!

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1. Crunchy potatoes:

   • Heat oil in a pan over medium flame. Add cumin seeds and let them splutter.

   • Toss in the boiled potato cubes and cook until they are slightly crispy on the outside. Stir occasionally for even browning.

2. Season:

   • Add salt to taste and mix well.

3. Add Peanuts:

   • Sprinkle crushed roasted peanuts over the potatoes. Stir gently to coat them evenly.

4. Serve:

   • Plate the peanut potatoes and drizzle with green chutney and yogurt.

   • Garnish with extra crushed peanuts for added crunch.

Enjoy this simple and flavourful dish as a snack or side!