Total Calories: 225
1. Boil the potatoes in water to cover until tender, about 20 minutes, then peel and coarsely mash them with a fork, leaving a few large (about 3/4-inch) pieces.
2. Heat the oil and ghee in a large nonstick wok or skillet over medium-high heat, add the peanuts, ginger, and green chili peppers, and cook, stirring, until golden, 1 minute.
3. Add the potatoes and salt and cook, stirring occasionally until golden, about 5 minutes. Mix in the cilantro and lemon juice, reduce the heat to medium-low and cook without stirring until the potatoes develop a delicate golden crust on the bottoms, about 10 minutes.
4. Turn once and cook another 5 to 7 minutes or until crusty once more. Transfer to a serving dish, sprinkle the black pepper on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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