Directions:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; mash the flesh of the potatoes into coarse chunks.
- Heat the oil in a large skillet over medium heat. Fry the red chile peppers, urad dal, cumin seeds, and mustard seeds in the hot oil until the seeds begin to splutter; add the green chile peppers, curry leaves, ginger, and asafoetida powder and fry together for 1 minutes. Stir the potatoes, turmeric, and 1 cup water into the mixture; season with salt and ground red pepper.
- Mix the chickpea flour and 1 tablespoon water together in a small bowl to make a paste; stir into the potato mixture and cook until it thickens, 2 to 3 minutes. Pour the lime juice over the dish and garnish with cilantro to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.83 Kcal (698 kJ) | ||
| Calories from fat | 65.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 11% | |
|---|---|---|---|
| Sodium | 58.07mg | 2% | |
| Potassium | 408.21mg | 9% | |
| Total Carbs | 23.69g | 8% | |
| Sugars | 4.75g | 19% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.7mg | 9% | |
| Calcium | 46.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.06 Kcal (369 kJ) | ||
| Calories from fat | 34.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 11% | |
|---|---|---|---|
| Sodium | 30.65mg | 2% | |
| Potassium | 215.47mg | 9% | |
| Total Carbs | 12.5g | 8% | |
| Sugars | 2.51g | 19% | |
| Dietary Fiber | 2.01g | 15% | |
| Protein | 1.53g | 6% | |
| Vitamin C | 4.2mg | 13% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 0.9mg | 9% | |
| Calcium | 24.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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