Kaju Kishmish Potato Wedges
Kaju Kishmish Potato Wedges – Pan fried potato wedges coated with peanuty sesame spice mix, cashews, raisins. Garnished with fresh cilantro and pomegranate seeds to make perfectly crispy side dish!
Kaju Kishmish Potato Wedges aka Gujarati bataka ni katri is one of the very commonly made dish in the state of Gujarat. It is nothing but pan fried potato wedges. It is coated with simple spice mix. The spice mix is made out of ground peanuts, roasted sesame, some dry spices and some sugar. Garnish it with freshly chopped cilantro and pomegranate seeds.
This plant-based simple Gujju goodie makes a perfect Holiday side. I like making this as Thanksgiving sides. This sweet, spicy, savory, crispy goodie pairs really well with festive food. I honestly love eating this anytime since it is so simple to make and does not require any complicated ingredients.
Check you my Phyllo Bhaji Cups, Peachy Chana dal and Spicy Goat Cheese Crostini, and Phyllo Samosas for more appetizer options! If you guys end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!!
Happy & Healthy Eating!!
Kaju Kishmish Potatoes
Ingredients
- 6 med Golden Potatoes peels and ½" sliced
- ½ cup Peanut Oil
- 15 Curry Leaves
- 2 tsp Cumin Seeds
- 2 tbsp Peanut Powder
- 2 tsp Sesame Seeds
- 1 tsp Salt
- 1 tsp Dhana Jiru Powder
- ¼ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- 1½ tsp Sugar
- 2 tbsp Chopped Cashew
- 2 tbsp Raisins
Instructions
- Peel and cut potatoes in ½" thick slices. Wash them and towel dry them to take as much moisture out as possible. Keep it aside.
- Heat ½ cup of oil in a shallow wide pan (wide enough for potatoes to lie flat without stacking on each other too much).
- Once oil it hot, add cumin seeds. Once they deepen in color and start to form aroma, add asafetida and curry leaves.
- Add prepared sliced potatoes. Mix carefully with rubber spatula, making sure they do not break.
- Cover it and cook for 3-4 minutes on medium heat.
- Open the lid and toss it using rubber spatula making sure they do not break.
- Cover it again and cook until the potatoes are almost cooked.
- Uncover it and cook on medium heat to crisp up the potatoes until they are nicely brown.
- Once cooked, take them out of the pan and place it in a wide mixing bowl, leaving access oil in the pan. Turn the heat off. We will use the leftover oil once we coat potatoes with spice mix.
- Add chopped cashews and raisins in the same bowl that you placed the potatoes.
- In a small bowl mix peanut powder, sesame seeds, red chili powder, turmeric powder, dhana jiru (cumin coriander powder), salt and sugar.
- Sprinkle all the spice in on top of the potatoes and toss the potatoes to coat them with spice mix, making sure the potatoes do not break. You will see it being on dry side, not all spice mix will stick to the potato at this step.
- Once potatoes are coated with spice mix, turn the heat on medium and warm up the leftover oil in the same pan.
- Place spiced up potatoes along with all the spice mix in the pan with leftover oil.
- Use rubber spatula to mix the potatoes and spice mix, making sure they do not break. At this step all the potato wedges should be well coated with the spice mix using all the leftover oil.
- Take it out in a serving bowl. Garnish it with freshly chopped cilantro and pomegranate seeds. Serve them hot or room temp!!
