Potato roast recipe

INGREDIENTS:

1. Large potato - 3
2. Rice flour - 1 1/2 tablespoon (tbsp.)
3. Asafoetida powder - 1/4 teaspoon (tsp.)
4. Cumin seed - 1 teaspoon (tsp.)
5. Turmeric powder - 1/4 teaspoon (tsp.)
6. Cumin powder - 1/4 teaspoon (tsp.)
7. Chili powder - 3/4 teaspoon (tsp.)
8. Fennel seed powder (optional) - 1/4 teaspoon (tsp.)
9. Finely chopped coriander leaf - 1 teaspoon (tsp.)
10. Oil - 1 teaspoon (tsp.)
11. Salt - as needed.

PREPARATION:

1. Cook and cube the potatoes, add rice flour to them and coat them well without breaking the potatoes pieces
2. Mix add salt, turmeric powder, chili powder, coriander powder, cumin powder and fennel powder and keep it aside.
3. Heat oil in a heavy bottomed vessel, add the cumin seeds and allow to splutter. Reduce flame to low, add Asafoetida, mixed spice powder and sauté until they mix well in oil and not burnt.
4. Immediately, add the rice flour coated potato cubes and sauté well so the potato cubes are well coated with the spice masala.
5. Cook on a low flame until the potatoes form a crisp exterior, approx. 8-10 minutes by stirring once in a while.
6. Garnish with coriander leaves and serve.

NOTES:

1. Do not add salt at the last must be mixed with spices.
2. For better result the potato cubes must be of equal size so they all cook at the same time.