Chettinad Potato Fry Recipe

Go Back   UNP > Chit-Chat > Gapp-Shapp > Recipes

UNP Register


Old 06-Feb-2016
Miss Alone
Chettinad Potato Fry Recipe

Potatoes boiled and peeled 4

Split skinless black gram (dhuli urad dal) 1 tablespoon + 1 teaspoon

Coriander seeds 1 tablespoon

Fennel seeds 1 tablespoon

Black peppercorns 5-7

Dried round red chillies 8-10

Oil 3 tablespoons

Onion sliced1 medium

Salt to taste

Turmeric powder 1/2 teaspoon

For Tempering

Mustard seeds 1 teaspoon

Asafoetida 1/4 teaspoon

Curry leaves 18-20

Red chilli powder 1/2 teaspoon

Step 1

Dry roast coriander seeds, fennel seeds, 1 tbsp split black grams, black peppercorns and round red chillies in a small non-stick pan till fragrant. Remove from heat, cool down to room temperature and grind to a fine powder.

Step 2

Heat 2 tbsps oil in another non-stick pan, add onion and sauté till it turns translucent.

Step 3

Cut potatoes into big cubes and add to the pan. Add salt, turmeric powder and ˝ cup water and mix well. Add 1 tbsp ground powder and mix well. Store the remaining ground powder in an airtight container to use later. Cook for 3-4 minutes.

Step 4

For tempering, heat remaining oil in the small non-stick pan, add 1 tsp split black gram, mustard seeds, asafoetida and curry leaves and let the seeds splutter. Add red chilli powder and mix well.

Step 5

Add the tempering to the potatoes and mix well. Cook for a couple of minutes.

Step 6

Transfer into a serving bowl and serve immediately.

Post New Thread  Reply

« Indonesian Potato Patties Recipe | Baked Vada Pav Recipe »
Quick Register
User Name:
Human Verification