Mustang Fried Potatoes (or Timur Potatoes)
Mustang Fried Potatoes (or Timur Potatoes) is a famous potato dish from Nepal’s Mustang district, known for its unique taste and texture. Made by using local, high-altitude potatoes, which are smaller, firmer, and more flavorful than regular ones.
The potatoes are boiled, sliced or halved, then deep-fried or pan-fried until golden and crispy. They’re usually served with salt, chili powder, timur (Sichuan pepper) and sometimes yak cheese or achar (pickles).
It’s a simple yet iconic dish, especially popular among trekkers and locals in the Himalayan region.
30-60min
Normal
Spicy
Ingredients
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Directions
Peel the potatoes.
Boil water, then add the potatoes. Cook them until they are tender, but not too mushy.
Chop the spring onions and the coriander leaves.
Husk the timur.
When the potatoes are cooked, drain them and cut them into quarters.
Heat a third of the tablespoons of oil in a frying pan.
When hot, roast 2/3 of the dried red chilies, the cumin seeds and the timur seeds.
After grinding into powder with a grinding machine.
Heat the remaining tablespoons of oil in a frying pan.
When hot, add the fenugreek seeds, the remaining dried red chilies, the ginger and the garlic.
Add the cumin powder, the coriander powder, the timur powder, and the turmeric powder. Mix well. Cook for 1 minute.
Add the chopped spring onions. Stir well.
Add the salt and the red chili powder. Stir well.
Mix well until all the masala is mixed with the potatoes.
Pour the fried potatoes onto a plate. Garnish with coriander leaves.
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