Til Diya Aalu

1.	Place the unpeeled potatoes in a saucepan of salted water and bring to the boil.
2.	Cook until just tender, about 20 minutes.
3.	Drain and allow to cool slightly.
4.	Peel the potatoes and cut into thick cubes.
5.	Heat the vegetable oil in a deep saucepan or fryer to 180°C.
6.	Fry the potatoes in batches until golden and crisp, about 4-5 minutes.
7.	Drain on paper towels.
8.	Toast the black sesame seeds and peppercorns in a dry frying pan over medium heat for 1-2 minutes until fragrant.
9.	Allow to cool, then crush to a coarse powder using a mortar and pestle or spice grinder.
10.	Heat the neutral oil in a large frying pan over a medium heat.
11.	Add the cumin seeds and cook for 30 seconds until fragrant.
12.	Add the onion, garlic and green chilli, and cook until softened and lightly golden, about 5-6 minutes.
13.	Add the fried potatoes to the pan along with the black sesame mixture and chaat masala.
14.	Toss gently until evenly coated.
15.	Finish with lemon juice, spring onion and salt to taste.
16.	Serve hot.

Tags: Issue 236

	4 medium Agria potatoes, unpeeled
	vegetable oil, for frying
	2 tablespoons black sesame seeds
	1 teaspoon black peppercorns
	2 tablespoons neutral oil
	1 teaspoon cumin seeds
	1 onion, finely sliced
	3 cloves garlic, finely chopped
	2 green chillies, finely sliced
	½ teaspoon chaat masala
	juice of ½ lemon
	2 spring onions, finely sliced