This recipe appears in:Beyond Curry: Potato Bhaaji
About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her newly-married husband, who has long since given up his determination to have salads for dinner.
- 1 1/2 tablespoons vegetable oil
- 2 large russet potatoes (about 2/3 pound) cut into 1/4-inch rounds
- Kosher salt
- 1 teaspoon red chilli powder
Heat oil in a heavy-bottomed 12-inch nonstick or cast iron skillet medium heat until shimmering. Add as many potato slices as fit in a single layer. Cook without disturbing until golden brown on first side, 1 to 2 minutes. Turn with a metal spatula to cook second side. Season with salt and sprinkle with chili powder. Continue cooking until potatoes are cooked through and golden brown on both sides. Transfer to a plate. Repeat with remaining potatoes in batches until all potatoes are cooked. Serve hot without draining the oil. Serve with white rice or roti (Indian bread) and daal.