This one's hot, sticky, spicy, fried and carby. But I promise you it is one helluva vegan snack for the monsoons. Here's how to make it.
You will need:
- Baby potatoes with skins
- Chopped garlic
- Chopped onion
- Mustard oil
- Mustard sauce- preferable the Indian Kasundi
- Dark soy sauce
- Red chilli powder
- Red chilli flakes
What you need to do:
Fry the onions in mustard oil. Add in the halved potatoes and garlic. Add salt, a tablespoon of sugar, 4 tablespoons of dark soy sauce, 1 teaspoon of vinegar, 2 tablespoons of mustard sauce, a teaspoon of red chilli powder and some chilli flakes. Stir well and keep on low heat till the potatoes are cooked on the inside and slightly crisp on the outside. Serve with mustard sauce.
Indian brands of mustard oil will give this recipe that extra kick.
I prefer to use locally bought mustard sauce- better known as kasundi in India. It's spicy and tangy has more heat. Plus, you can actually taste the mustard seeds.