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Chettinad Potato Fry

Chettinad Potato Fry

Cooking Time

Preparation Time : 5

Cook Time : 10

Total Time : 15

Ingredients

Serves 7

  • 2 tsp Cumin seeds

  • 1 tbsp Coriander seeds

  • 5 Red dried chilies

  • 1 tsp Black pepper corn

  • 1 tbsp Urad dal

  • 1 tbsp Chana dal

  • Other Ingredients

  • 20 Boiled and Peeled Baby Potatoes

  • 1/2 cup Onion chopped

  • 8 to 9 Curry leaves

  • 1 tsp Mustard seeds

  • Salt to taste

  • 1/4 tsp Turmeric powder

  • Pinch of Asafoitida

  • 2 tbsp Oil

Directions

  • 01

    For Chettinad Masala Dry roast all the Masala Ingredients for 5 minutes on a medium to low flame. Let it cool down. Grind it to a coarse powder. You can make this masala in bulk too. Place this masala in an airtight container and store it in the refrigerator. It stays fresh up to a month or even more than that. For Chettinad Potato Fry Heat oil in a pan. Add mustard seeds. Let it splutter. Now add curry leaves and onions. Saute for a minute. Once onion gets sauteed, add Boiled and peeled baby potatoes. Mix well. Let it cook for 2 to 3 minutes. Now add salt and prepared Chettinad Masala. Stir well. I have added only 3/4 of the masala and remaining I stored it in an airtight container. Use according to your taste and spice level. Let it cook for 5 to 6 minutes or it turns slightly golden. Switch off the flame. Chettinad Potato Fry is ready. Garnish it with some coriander and serve it

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