Aloo Phujia

Ingredients and Weight * 4 large potatoes (2 pounds) * 1 cup besan flour * 1 teaspoon baking powder * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon turmeric powder * 1/2 teaspoon red chili powder * 1/4 cup chopped cilantro * 1/4 cup chopped onion * 1/2 teaspoon salt * Vegetable oil for frying

Preparation Time: 20 minutes Cooking Time: 15 minutes Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Peel and cut the potatoes into 1-inch cubes.
2. In a large bowl, combine the besan flour, baking powder, cumin, coriander, turmeric, red chili powder, cilantro, onion, and salt.
3. Add the potatoes to the bowl and mix well to coat them evenly.
4. Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven over medium heat.
5. Drop the potato cubes into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
6. Drain the potatoes on paper towels and serve hot with your favorite dipping sauce.

Nutritional Information (per serving): * Calories: 250 * Fat: 15g * Carbohydrates: 30g * Protein: 5g

Dish Characteristics * Crispy and golden brown exterior * Soft and fluffy interior * Aromatic and flavorful with Indian spices * Suitable for dipping and snacking

User Comments * "These Aloo Phujia are so addictive! The perfect appetizer or side dish." - Sarah * "I love the combination of spices in this dish. It's so unique and delicious." - John * "These potatoes were a hit at my party! Everyone raved about how crispy and flavorful they were." - Mary

Special Precautions and Tips * Be careful not to overcrowd the frying pan when cooking the potatoes. This will prevent them from getting crispy. * If you don't have besan flour, you can substitute all-purpose flour. * Serve with your favorite dipping sauce, such as ketchup, tamarind chutney, or raita.