Eating Like a Potato


I use them as finger foods with toppings on my choice. From the bottom – barbecue sauce, mayonnaise with chili flakes and mustard sauce


As the saying goes, do not sit like a potato, the potato sits idle, looking for companions on a plate next to it. On the other hand it is also a potato is a dynamic vegetable in many ways. It can be boiled, roasted, mashed, shredded, fried and what not, it will still come out to be victorious when it comes to taste. It makes a bland meal seem more interesting.

The potato with its huge amount of carbohydrate and fat content can be one of the best sources of comfort food; you can mash it with some boiled potatoes chilli flakes and mustard oil; you can just cut it into chunks and mix it with olive oil and herbs to have some baked homemade potato wedges or maybe throw a few ideas my way when you finish reading this.

My childhood Sundays many at times comprised of the humble dal-chawal (lentils and boiled rice) with a variety of fried vegetables. The one I still hold dear is a particular type my mother made, out of the thousands she tried out in out kitchen, the one which I grew fond of and then got one of my oldest friends addicted to it. The friend in discussion, is my best friend, who while visiting me demands this friend potato to be made, every time!

I made this potato go through a few fashion changes.  It has mainly been used by me to make new friends over the years and later passed on as finger foods during various inebriated sessions and parties. The emotion of the overwhelming love for potato remains with some nostalgic childhood moments attached to it.

Fried Potato with Nigella Seeds


  • 2 large potatoes cut into French fries
  • 2 tbsp besan (chick pea flour)
  • 1 tbsp rice flour
  • Salt to taste
  • 2 tsp Nigella seeds
  • Oil



  • After cutting the potatoes do not soak it in water.


  • Put in the besan and the rice flour. Mix well. Do not add water till you feel that the potatoes are going super dry. The idea is to not completely coat the potatoes in the mixture but to make them crisp by leaving it sightly dry.


  • Mix in the salt and the nigella seeds. Instead of the seeds you can also have some red chilli flakes, coarsely crushed coriander seeds or coarsely crushed red peppers.
  • Heat oil in a wok and deep fry them in batches and it is fine if they stick to each other. Don’t sweat it!


  • After they have turned golden brown take it out on a kitchen roll to soak the excess oil.



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