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Rahul Khanna shares his favourite vegan recipe - Crispy, salted baby potatoes

Rahul shares his favourite recipe crispy salted, baby potatoes in the book 'The Vegan Kitchen: Bollywood Style!' authored by Anuradha Sawhney.

Written by Editorial Team |Published : November 28, 2014 5:31 PM IST

November is World Vegan Month.

Rahul Khanna, the suave and debonair Bollywood actor, was also a VJ at one time and is now back to the spotlight with a fit physique. He works out regularly, but Khanna is not too conscious about his diet. He believes in eating food in moderation. Potatoes are one of his favourite foods and he always looks for healthful ways to prepare them. Rahul shares his favourite recipe in the book 'The Vegan Kitchen: Bollywood Style!' authored by Anuradha Sawhney. Here is the crispy, salted, baby potatoes recipe excerpted from the book.


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Bollywood kitchen- vegan style

4-5 servings


  • 500 g baby potatoes
  • 1 tsp oil
  • Salt to taste
  • Freshly ground black pepper to taste


  • Soak potatoes in a bowl of water for 30 minutes to loosen any dirt on the skin. Rinse and scrub them well with a brush so they become squeaky clean. Soak them again.
  • Put a non-stick or even a ceramic pan that has a handle and a lid over high heat. When hot, add the oil and the wet potatoes. If a few drops of water go in with the potatoes, it is fine, do not drain or dry them.
  • Cover the pan immediately. After about 4 minutes, shake the pan vigorously so that the potatoes get dislodged. Leave the lid on.
  • Reduce the heat to moderate and keep shaking the pan every 3 minutes.
  • After 12-15 minutes, open the pan carefully, making sure that no water that may have condensed on the lid falls back into the pan.
  • Check if they are cooked. The skin should be crisp and the potatoes should be tender from inside. Pierce one with a skewer; it should feel soft all the way through.
  • If not, cover the pan again and cook on low heat, till tender.
  • Do not cover the pan once the potatoes are cooked, else they will lose their crispness.
  • If you are serving them immediately, add salt and pepper and serve in an open dish.
  • If you are not serving them right away, leave them in the pan, without any seasoning, and cover with a light net cloth.
  • When ready to serve, reheat without covering, season with salt and pepper and serve immediately.

To vary the taste sometimes, you can toss the potatoes in roasted sesame and Thai sweet chilli sauce and serve them skewered on toothpicks.

'The Vegan Kitchen: Bollywood Style!' is a collection of healthy vegan recipes contributed by top Indian celebrities. It is authored by Anuradha Sawhney and published by Westland Ltd. It can be purchased online on Flipkart. Watch this space for more excerpts from the book.

Image source: Bollywoodlife

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