Olive oil can be used in all cuisines and not just for Mediterranean or Italian dishes. Here's a recipe for Aloo Katli, which can be described as spicy potato rounds. Aloo Katli can be served as a snack or a side dish. The recipe uses mild or light tasting olive oil for its neutral flavor.
Aloo Katli
Ingredients
- 2-3 large potatoes washed, peeled, and cut into 1/2 inch rounds
- 2 tbsp mild or light tasting olive oil
- 1/2 tsp black mustard seeds
- 1/2 tsp whole cumin seeds
- 6-8 dried curry leaves
- 1 tsp dried turmeric powder
- 1 tsp red chili powder (or less if you prefer)
- salt to taste
Instructions
- Add 2 tablespoons of mild or light tasting olive oil to a non-stick pan over high heat.
- Add the potato rounds, keep them in single layers and shallow-fry for 3 to 3 1/2 minutes. Cover the pan.
- After three minutes, turn over each potato round. Cover the pan and fry for another 3 to 3 1/2 minutes. (Repeat this process about 4 times to fully cook and the crust is golden crispy.)
- Remove the potatoes from the oil and put them aside.
- Add the whole spices to the hot oil in the same pan and push them around a little bit until they crackle (not pop).
- Add the potatoes back into the hot oil and incorporate them with the oil and spices.
- Add the ground spices and only cook until they are aromatic because the potatoes are already cooked.
- Add salt to taste.
- Remove the potatoes from the pan and enjoy! They're best eaten while they're hot and crispy.