During the winter season, green sweet peppers become widely available in the market, and many households prepare a dish from potatoes and sweet peppers. This snack is simple to make and is very popular when served with roti, paratha, or puri. However, sometimes the homemade version of this dish does not reach restaurant quality. If you are facing such a problem, you can try preparing this snack in the style of Chef Ranvir Barara.
This dry snack, made from potatoes and sweet peppers, is quick to prepare and does not require a large number of ingredients. Its flavor can be enhanced using onions, garlic, and some basic spices available at home. This dish is suitable for breakfast, lunch, or dinner, and can also be served to children in school lunch boxes along with roti or paratha.
To prepare the vegetable mix of potatoes and sweet peppers, you first need to fry the onion and garlic. Take a pot and heat oil in it. Add half a teaspoon of cumin seeds and let them sizzle. Then add the finely chopped onion and garlic, frying them until lightly golden brown to enhance the flavor of the dish.
Next is the stage of adding sweet pepper and ghee. When the onion and garlic are well fried, add the diced sweet pepper to the pot. Along with it, add a little salt and one tablespoon of desi ghee. Fry the sweet pepper over medium heat for about five minutes to bring out its flavor.
After this, boiled potatoes and spices are added. The potatoes, cut into pieces, are placed in the pot with the sweet pepper. All ingredients are mixed thoroughly. Then, turmeric powder, red chili powder, and a little water as needed are added, after which all components are mixed so that the spices evenly coat the potatoes and peppers.
The final stage is adding tomatoes and simmering. Chopped tomatoes and finely chopped fresh coriander are added to the pot. After thorough mixing, cover the pot and simmer on low heat for about 10–15 minutes so that the potatoes, peppers, and spices fully meld in flavor.
When the dish is ready, turn off the heat. The resulting potato and sweet pepper snack is ready to serve. It is recommended to eat it hot with roti, paratha, or puri.
Professional tip: if you prefer the sweet pepper to remain slightly crunchy, do not cook it for too long. And lovers of dry snacks should add less water and remove the lid at the end to allow the dish to brown slightly.