Ingredients
- Potatoes – 6 medium
- Peas – 1/2 cup
- Canola or mustard oil – 4 tablespoons
- Salt – 1 tsp
- Panch-foran (mix of cumin seed, mustard seed, fennel seed, fenugreek seed, black cumin)* – 1 tsp
- Turmeric powder – ½ tsp
- Cumin powder – 1/4 tsp
- Green/Red Chillies – 4
- Red chilli powder/flakes – 1/4 tsp
- Roasted Sesame powder – 2 tablespoons
- Roasted flax seed powder (optional) – 1/2 tablespoon
- Fresh Lemon – 1/2 medium size
- Cilantro – few strands
*We can use cumin seed or fenugreek seed if panch-foran is not available.
Method:
- Wash the potatoes and boil it in pressure cooker or in regular pan until it is soft enough to be peeled by hand. Peel the skin out when the potatoes have cooled a bit. Cut the boiled potatoes into small cubes.
- In a bowl, mix peas with the potatoes and add sesame powder, flax seed powder, cumin powder, chilli powder/flakes, salt. Squeeze fresh lemon juice and mix really well. Taste to see if the salt and lemon juice are sufficient. If not, add some more and taste again.
- Cut green/red chillies length wise. Cut cilantro in to small pieces and put in on top of the potato mix.
- In a pan, heat oil in medium heat. Add the panch-foran/cumin seeds/fenugreek seeds. When they start to brown, add green chillies and turmeric powder. After about 30 seconds or minute, when the chillies have fried, add the oil to the potato mix on top of the cilantro.
- Mix really well. Potato pea achar is ready to be served along with rice, roti or sel roti.
