Sesame Flax Potato fry

Flax..the first time I heard of this was in a recipe for Vegan cakes. Then it kept appearing in a lot of blogs I frequent and the fact about how healthy they were made me look for it in the store. I was telling myself that it must be some kind of expensive ingredient that I could’nt locate. Not is’nt very expensive..and it is available in the bulk bins of most grocery stores. If you’ve never seen flax seeds..they look slightly bigger than sesame seeds and are kind of shiny and dark brown.

Although small, they pack a whole lot of nutrition. Flaxseeds are rich in alpha linolenic acid (ALA), an omega-3 fat that is a precursor to the form of omega-3 found in fish oils. So, if you are vegan/vegetarian who doesn’t eat fish, flax is the supplement for you. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s. Flax is high in both soluble and insoluble fiber. One ounce of flax provides 32% of the USDA’s reference daily intake of fiber. Flax fights/prevents a number of diseases like cancer, diabetes, cholesterol, constipation, arthritis and heart disease. It also helps in regulating hormones in the body thus helping menopausal/PMS symptoms. It also strengthens the overall immunity of your body.

Flax seeds are easily digested and its nutrients are best absorbed when consumed in its ground form as ‘flax meal’. I buy whole flax seeds and zip it in my mixer to get them into the powdered form. Since they are rich in oils, they might get rancid, so it is best stored in the fridge/freezer.

That said, I’ve had my container of flax meal sititng in the fridge for quite a while now. As soon as I saw the recipe for ‘Potato Curry with Flax and Quinoa’, at Usha’s blog I was determined to try it. I didn’t have quinoa on hand, but I used it as my inspiration and adapted it slightly for a quick ‘rice and dhal’ meal yesterday.

6 medium potatoes, boiled and cubed
1 medium onion chopped fine
1 clove garlic chopped fine
1 tbsp oil
1/2 tsp turmeric
1/2 tsp garam masala(optional)
salt to taste

For spice powder:
2 tsp cumin
2 red chillies
1 1/2 tbsp sesame seeds
1 tbsp roasted salted peanuts
1/2 tbsp coriander seeds
1 1/2 tbsp flax meal

In a pan over medium heat, dry roast all the ingredients under ‘For spice powder’ . Let cool and grind to a powder.

In the same pan over medium high heat, heat the oil and add the chopped onion, garlic and salt. Let the onion and garlic soften and turn translucent. Add the turmeric and the cubed potatoes. Roast until the potatoes turn slightly golden brown. Add the ground spice powder and a sprinkle of the garam masala if using. Toss to combine. Lower the heat to medium and keep roasting until the spice powder crusts the outside of the potatoes and becomes crispy. Serve hot with rice and dal.

Verdict: The spice powder was really yummy, and formed a crispy crust over the creamy potatoes. I started off by checking the seasoning, and before I knew it, I kept picking and munching over these like it was a snack. Glad it had some part of a healthy element to it. 🙂

Sending this to ‘Tried and Tasted’ Event, featuring Usha’s ‘Veg Inspirations’. Also sending this to BB5 – Potluck event by Nupur. And, to Priya’s ‘Bookmarked Recipes – Every Tuesday’ event.

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  1. wow, always wanted to try these but, it never happened, good one. I have this spice powder handy as I too had made it from Usha’s blog. So, now, all I have to is boil potato and make it. So, I am surely doing that 🙂

    Thanks for sending it to my event as well.

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