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Ingredients21 m servings 143 cals
Original recipe yields 8 servings
- Wrap potatoes in wet paper towels; microwave until slightly tender, about 7 minutes. Cut into bite-size pieces.
- Heat olive oil in a skillet over medium-high heat. Add cumin seed; cook and stir until golden, about 1 minute. Add potatoes, salt, curry powder, gram flour, cayenne pepper, and ground ginger. Cook and stir until toasted and crispy, 8 to 10 minutes.
Per Serving: 143 calories; 5.7 g fat; 21.4 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 591 mg sodium. Full nutrition