4 tbsp oil

¼ tsp mustard seeds

2 pinches of chili powder

¼ tsp turmeric powder

350g/12oz potatoes, boiled and quartered

salt to taste

Serves - 2


Heat the oil in a pan on a medium heat setting. To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready.

Then add the remainder of the mustard seeds. Add the chili and turmeric powders to the sizzling seeds, and salt to taste.

Fry this pungent mixture of oil and spices for 1 minute then add the potatoes.

Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour.

Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.

Serve immediately.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Bombay potatoes