Mr. Potato


  • 2 medium Idaho® Russet potatoes cut in spiral around wooden skewers
  • Cilantro chutney
  • Cilantro chutney powder
  • Sweet yogurt
  • Tamarind chutney
  • Ragda yellow peas
  • 1 tablespoon black salt
  • 1 tablespoon roasted cumin powder
  • 1 tablespoon degi chili powder
  • 10-12 sprigs microgreens


  1. Cut the potatoes into the tornado shape with the help of a wooden skewer and knife. Then place in water for 5-10 minutes. 
  2. Next, deep fry the potatoes in oil heated to medium until half-done. Before serving, fry the potatoes a second time in oil heated to medium-high until they’re golden brown and crispy. Put aside on paper towels to rest. 
  3. Place a spoonful of yellow peas on the plate and top with the twice-fried potato. Evenly add 1 tablespoon of tamarind chutney over the potato, and then repeat this step with the cilantro chutney and sweet yogurt. Sprinkle a pinch black salt, roasted cumin powder and degi chili over the potato. Finish the dish with a tad more of cilantro chutney powder and microgreens.
Print Recipe

Yield: 2

Manish Tyagi
Los Altos, CA

Share this Recipe