Kharo Papeto
A beloved Parsi breakfast staple, these savory potatoes are simply sautéed with turmeric and green chilies. Comforting, quick to make, and the perfect companion to eggs or roti, this dish is a testament to the beauty of simple flavors.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Parboil the Potatoes
- b.Place the cubed potatoes in a medium pot and add enough cold water to cover them by an inch.
- c.Add 1 tsp of salt to the water. Bring to a boil over high heat.
- d.Once boiling, reduce the heat to a simmer and cook for 8-10 minutes until the potatoes are just fork-tender but still firm and hold their shape. Do not overcook.
- e.Drain the potatoes completely in a colander and let them steam dry for a few minutes. This helps them become crispier later.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds (if using). Wait for them to splutter and pop, which should take about 30 seconds.
- d.Immediately add the cumin seeds and sauté for another 20-30 seconds until they turn fragrant and a shade darker.
- e.Add the slit green chilies and sauté for 30 seconds, being careful not to burn them.
- 3
Step 3
- a.Sauté the Potatoes
- b.Carefully add the drained, parboiled potatoes to the pan.
- c.Sprinkle the turmeric powder and 3/4 tsp of salt over the potatoes.
- d.Gently toss and stir to coat the potatoes evenly with the spices. Use a spatula to turn them, avoiding mashing them.
- e.Cook for 6-8 minutes, stirring occasionally, allowing the potatoes to develop a light golden-brown and slightly crispy crust on the edges.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat. Stir in the freshly chopped coriander leaves.
- c.Serve immediately while hot. It pairs wonderfully with Parsi akuri (scrambled eggs), soft rotis, or as a simple side dish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use waxy potatoes like Yukon Gold or red potatoes as they hold their shape better and won't become mushy.
- 2Ensure the potatoes are completely drained and slightly dry before adding them to the pan. This is key to achieving a crispy texture.
- 3For a richer flavor, use ghee instead of vegetable oil.
- 4Do not overcrowd the pan. Use a wide pan to give the potatoes enough space to crisp up rather than steam.
- 5Adjust the number of green chilies to control the spice level. For less heat, you can deseed them before slitting.
Adapt it for your goals.
Add Onions
For a slightly sweeter and more savory version, add one finely sliced onion to the pan after the cumin seeds and sauté until golden brown before adding the potatoes.
Add TanginessAdd Tanginess
Squeeze the juice of half a lime or a teaspoon of amchur (dry mango powder) over the potatoes at the end of cooking for a tangy finish.
Add Curry LeavesAdd Curry Leaves
For a South Indian touch, add a sprig of fresh curry leaves to the tempering along with the green chilies.
Add AsafoetidaAdd Asafoetida
A pinch of asafoetida (hing) added to the hot oil after the mustard seeds can enhance the flavor and aid digestion.
Why this is on our healthy list.
Good Source of Energy
Potatoes are rich in complex carbohydrates, which provide a steady release of energy, making this an excellent dish for breakfast to start your day.
Anti-inflammatory Properties
Turmeric contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
Aids Digestion
Cumin seeds are well-known for their digestive properties. They can stimulate the production of pancreatic enzymes, which are necessary for proper digestion and nutrient assimilation.
Frequently asked questions
Kharo Papeto, which translates to 'Salty Potatoes', is a traditional Parsi breakfast dish. It's a simple and comforting preparation of boiled and sautéed potatoes with minimal spices like turmeric and green chilies.