3 potatoes, chopped into 2 inch pieces
1 tsp cilantro, for garnish
For the Spice rub :
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp whole black pepper
3/4 tsp salt
Heat a pan over medium-high heat and toast the whole black pepper on the dry pan. Keep stirring every few seconds so it doesn’t burn. After 30 seconds add the cumin and coriander seeds. Toast for a minute, set aside and let cool. Once it has completely cooled down blend the spices with the salt to a coarse powder.
Chop the potatoes into 2″ pieces and pat dry the moisture with a paper towel. Fill a pot with canola oil half way through and heat over medium heat for 5 minutes.
Gently drop the potato into the oil and let fry until golden brown (around 10-15 minutes). Make sure the heat is not too high, or the outside will burn without the inside cooking all the way through.
Drain the potatoes well and toss them into the spice rub while hot and mix well.
Serve warm garnished with cilantro.