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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
Parboil the Potatoes
Prepare the Tempering (Tadka)
Sauté the Potatoes
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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.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 201 calories per serving with 3.15g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or side.
Garnish and Serve
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.
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.
For a South Indian touch, add a sprig of fresh curry leaves to the tempering along with the green chilies.
A pinch of asafoetida (hing) added to the hot oil after the mustard seeds can enhance the flavor and aid digestion.
Potatoes are rich in complex carbohydrates, which provide a steady release of energy, making this an excellent dish for breakfast to start your day.
Turmeric contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
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.
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.
A single serving of Kharo Papeto (approximately 140g) contains around 180-220 calories, primarily from the potatoes (carbohydrates) and oil (fats).
Yes, Kharo Papeto can be a healthy dish. Potatoes are a good source of potassium and Vitamin C. The dish is lightly spiced and uses minimal oil. To make it healthier, you can reduce the amount of oil used. It is also naturally gluten-free and plant-based.
Waxy potatoes such as Yukon Gold, red potatoes, or new potatoes are ideal. They are lower in starch and hold their shape well after boiling, preventing the dish from becoming mushy.
While traditionally made with boiled potatoes, you can make it with raw potatoes. Cube them smaller, add them to the pan after the tempering, cover, and cook on low heat for 15-20 minutes, stirring occasionally, until tender. The texture will be slightly different.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water or a little oil to refresh the texture, or microwave until heated through.