by: Sunidhi Rawal

This is a very easy recipe and can be prepared in a jiffy! Its super yummy and a great party recipe. Its a versatile dish as it can be served as snack or as main course. Serve it with hot puris or parathas, your guests and family members will drool over it!


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serves: 6

1/2 kg Baby Potatoes

1 cup Curd

2 tablespoon Oil

1 teaspoon Nigella Seeds/Kalonji

2 Red Chillies

pinch Asafoetida

Salt to taste

1 teaspoon Red Chilli Powder

1 teaspoon Chaat Masala Powder

1 teaspoon Coriander Powder

1/2 teaspoon Garam masala

1/2 teaspoon Turmeric Powder

Fresh coriander or Chopped Tomatoes to garnish

Nutrition Facts

Servings Per Recipe: 6

Amount per Serving

Calories: 172

  • Total Fat: 8.1 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 21.4 mg
  • Total Carbs: 19.1 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 2.1 g
  • Protein: 6.8 g

how is this calculated?

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1.  * In a bowl beat the curd, add salt, Red Chilli powder, Coriander powder and mix well

2.  * Add in Garam Masala and Chaat masala powder, mix well and keep aside

3.  * Boil baby potatoes, peel them and keep aside

4.  * In a wok, Add oil, heat it, add Asafoetida and nigella seeds, Let it crackle

5.  * Add Turmeric powder and red chilli and saute for a minute

6.  * Add Peeled baby potatoes and saute till they turn golden brown on outside

7.  * Add the curd mix and a cup of water and let it cook

8.  * Let all the water get absorbed and when done garnish with fresh coriander or tomatoes

9.  * Serve hot!

Cooks' note:
The only time taking process is the peeling of baby potatoes in this recipe.

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Sunidhi Rawal