PANCH PHORA CRISPY POTATOES
This is great as a side dish or for brunch. The cooked spices do not need to be ground. This blend ( aka BENGALI 5 SPICE) adds a lovely flavour, and texture to the soft potato.
Serves 4 - 6
4 large potatoes peeled
1 tbsp olive oil
2 tbsp of The Spice Trader panch phora spice blend
Salt & pepper
Cut the potatoes in 4 to 6 pieces and boil until almost cooked. Drain the potatoes and dry between paper towel. Heat the olive oil in a pan and add the panch phora.
Cook the seeds for 30 seconds. Add the potatoes and cook them with the seeds until they are well coated. Turn up the heat and fry them until they are crispy around the edges.