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A warm dish which can be made for breakfast, brunch, or even a snack. It has both spice and a zesty tang that can be satisfying on many levels. In addition, the chewy pasta adds a perfect touch!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6


Cost per serving $0.64 view details
  • 16 oz package of pasta, cooked drained and rinsed
  • 2 cups finely chopped potato
  • 2 cups finely chopped onion
  • 1 large lemon’s juice
  • 2 tbsp garlic
  • 2 tbsp ginger
  • 15 count curry leaves
  • 1 tbsp cumin (jeera) seeds
  • 1 tsp asafoetida (hing)
  • ¼ cup peanuts or almonds, roughly chopped/crushed/grinded
  • 1 tbsp sugar (optional)
  • 2 tbsp sesame seeds (optional)
  • 2 tbsp golden raisins (optional)
  • 8 cashews, whole (optional)
  • red chili powder (optional)
  • chopped green chilies
  • chopped cilantro leaves and stems


  1. Heat oil in a pan. Once heated add cumin seeds and allow them to roast. Once they pop and turn semi-brown add hing, then immediately add chopped potatoes and cook for about 2 minutes.
  2. Add onions, curry leaves, chopped chilies, raisins, garlic, and ginger. Cook until the onions are translucent.


Nutrition Facts

Amount Per Serving %DV
Serving Size 194g
Recipe makes 6 servings
Calories 439  
Calories from Fat 79 18%
Total Fat 8.93g 11%
Saturated Fat 2.13g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 17mg 1%
Potassium 532mg 15%
Total Carbs 77.55g 21%
Dietary Fiber 5.1g 17%
Sugars 10.33g 7%
Protein 12.94g 21%
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