Puneri Batata Recipe

Peel and cut

Peel the potatoes and cut into 1/2-inch thick rounds or 1/2-inch cubes depending on preference. Rinse briefly to remove surface starch and pat dry with a kitchen towel.

Parboil

Place the cut potatoes in a saucepan, cover with about 1.5 L (1500 ml) water, add 1 tsp salt, bring to a boil, and simmer 6–8 minutes until potatoes are just tender but still hold shape (a fork should meet slight resistance). Drain thoroughly and let steam-dry in the colander for 5 minutes.

Heat 4 tablespoons oil in a wide nonstick or cast-iron skillet over medium-high heat. When oil is shimmering, add potatoes in a single layer (work in batches if needed) and spread them evenly. Let fry undisturbed 3–4 minutes until the underside is golden brown, then flip pieces and fry another 3–4 minutes. Total frying time should be 6–10 minutes until potatoes are golden and crisp on edges. Transfer fried potatoes to a plate lined with paper towel and season immediately with 1/2 tsp of the salt reserved for finishing.

Wipe the skillet clean if needed and return to medium heat. Add remaining 2 tablespoons oil. When hot, add mustard seeds and let them pop (about 20–30 seconds). If using, add cumin seeds and let them sputter briefly. Add a pinch of asafoetida and quickly stir.

Add curry leaves and slit green chilies to the oil and fry for 20–30 seconds until aromatic and curry leaves become crisp (be careful, they may splutter).

Reduce heat to medium-low and add sliced onion. Sauté 3–4 minutes until translucent and slightly golden at the edges.

Stir in turmeric powder and immediately add the fried potatoes back into the pan. Gently toss everything together to coat potatoes with the tempering and turmeric, taking care not to break the potato pieces. Sauté 2–3 minutes so flavors meld.

Taste and adjust salt (add remaining 1/2–1/2 tsp as needed) and pepper. Sprinkle chopped cilantro and squeeze 1 tablespoon lemon juice over the potatoes if using. Toss gently once.

Transfer to a serving bowl or plate. Serve hot or warm as a side with roti, bhakri, or rice, or as a snack with tea.