Indian cuisine is full of tasty potato dishes. So it was only natural to pair these tater treats with the bold spices of the land of curry. A cooling cucumber-yogurt dip quells the cayenne kick.
What to buy: Panch phoron is a Bengali spice mix that combines fenugreek, nigella seed, black mustard seed, fennel seed, and cumin seed. If you can’t find it at your grocery store, just blend equal parts of all the seeds (as in this recipe).
Game plan: You’ll need to make the Cucumber-Yogurt Sauce before you begin.
This recipe was featured as part of our Make Your Own Potato Tots project.
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