Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chettinad potato fry. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
This Chettinad style recipe is a potato roast recipe cooked in a different and flavorful way. It is not the same as regular aloo fry. Plus this recipe is not deep fried and it is made in very less oil. Chettinad Potato Fry is a simple yet delicious potato dish made with baby potatoes and dry Chettinad Potato Fry Recipe.
Chettinad Potato Fry is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Chettinad Potato Fry is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook chettinad potato fry using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Chettinad Potato Fry:
- Get 300 gm Potato
- Get 2 tbsp Gingelly oil
- Prepare 1 tsp Mustard
- Prepare 1 tsp Cumin
- Prepare 1 tbsp Curry leaves finely chopped
- Get 1 tsp Urad dal
- Prepare Pinch Hing
- Get 1/2 tsp Turmeric powder
- Get As needed Salt
- Take Dry Roast and Powder:
- Make ready 1 tsp Urad dal
- Take 1 tsp Channa dal
- Take 5 Dry red chilli
- Get 3 Kashmiri red chilli
- Take 1 tsp Black pepper
- Take 1 Cardamom
- Make ready 1/2 tsp Poppy seeds
- Prepare 1 tsp Fennel seeds
- Prepare 1 tbsp Dry coconut
Chettinad cuisine is well known for their freshly ground spice mixes and this recipe is no exception. Among the myriad ways to prepare this fry, Chettinad Potato Roast is one very scrumptious dry curry. This Chettinad Potato Fry is no exception to it. This is made with freshly ground spices, which not only enhances the flavour but also adds a magical taste to it.
Instructions to make Chettinad Potato Fry:
- Boil potatoes in cooker for one whistle. Peel the skin off and cut into cubes.
- Dry roast all the ingredients under the topic "powder" except coconut. Add coconut after switched off the flame. Cool down and grind into coarse powder.
- Heat kadai add oil once hot temper with mustard and cumin. Once mustard spluttered completely add urad dal. Once dal turns to golden colour add curry leaves.
- Now reduce the flame to sim. Make sure oil is not too hot. Now add high, roasted masala and finely add turmeric. If you add turmeric at beginning it burn quickly and don't give nice colour and flavour. Add salt.
- Now add the potato immediately and give stir. Don't mash it stir slowly and the same time masala should coat on all the sides.
- Now increase flame little bit. Roast until it become crispy.
- Serve hot as a side dish for sambar, rasam or curd rice.
This Chettinad Potato Fry is no exception to it. This is made with freshly ground spices, which not only enhances the flavour but also adds a magical taste to it. This Chettinad potato roast is an extremely simple, quick and easy recipe that you can make in no time! Making potato fry can't be easier than this. This goes amazingly well with rice and roti.
So that is going to wrap it up with this special food chettinad potato fry recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
