Air fryer recipe · Mains
Sindhi Seyal Aloo
Baby potatoes tossed in a dry Sindhi-style cumin and mango powder masala, air fried whole.
- 22 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 355kcal
- 5.4 gprotein
- 52.4 gcarbs
- 14.7 gfat
- 5.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato500 g baby potatoes, boiled
- cumin seeds1 tsp
- dry mango powder1 tsp
- red chilli powder1 tsp
- turmeric powder1/2 tsp
- coriander leaves2 tbsp, chopped
- oil2 tbsp
Method
Prep the potatoes
Peel the boiled baby potatoes and prick each one a few times with a fork. Those little holes let the masala soak right into the potato instead of just sitting on the surface, so every bite tastes seasoned through.
Mix the masala
In a bowl combine the cumin seeds, dry mango powder, red chilli powder, turmeric and oil with a little salt. Mixing the spices into the oil first coats them evenly, which helps them cling to the potatoes and roast without scorching.
Coat the potatoes
Toss the potatoes in the masala until every side is evenly coated. Use your hands and rub the paste gently into the skin so it grips well, giving you a fuller flavour and a nicer colour once the potatoes crisp up.
Arrange in the basket
Place the potatoes in the air fryer basket in a single layer with space between each one. Crowding traps steam and leaves them soft, while a bit of gap lets hot air reach all sides so the skins dry out and crisp.
Air fry until dry and golden
Air fry at 190°C for 18 min total, shaking the basket after the first 10 min and cooking the last 8 min, until the skins look dry and golden with crisp edges. Toss with fresh coriander leaves before serving.
