South Indian potato fry
This recipe was taught by my south Indian cook in Bangalore and a very simple one. We would be getting late for office and she would quickly make this for our tiffin. This also became one of my kids favorite and sometimes they even make it themselves. It’s that easy. But I added my own twist into this recipe to make it simpler.
Ingredients For dry masala
1) Two teaspoon Urad Dal
2) Two teaspoon Channa Dal
3) Three dry Red Chilli
4) One teaspoon black PepperCorns
For tempering
5) Two tablespoon Oil /Ghee
6) Half teaspoon Urad Dal
8) Half teaspoon Chana Dal
9) One-fourth teaspoon of Cumin seeds
10) One-fourth teaspoon of Mustard seeds
11) One-fourth teaspoon Asafoetida powder
12) A few Curry leaves
Other ingredients
13) One Onion Finely chopped
14) Half teaspoon Turmeric powder
15) Salt to taste
16) 15-20 Boiled and Peeled baby potatoes
17) Tablespoon Podi Powder (U can increase the quantity of this and skip making the dry masalas)
Method
1. First step: Dry roast the Urad Dal, Channa Dal, Red Chilli & Pepper, till it turns golden brown colour.
2. Cool it & grind it into a fine powder.
3. Heat Oil in a pan. Add ingredients for tempering Urad Dal, Chana Dal, Cumin seeds & Mustard seeds. Once the Mustard seeds start spluttering add the Asafoetida powder & sauté it.
4. Then Add Onions & Curry leaves, sauté the onion for a few minutes.
5. When the Onion turns transparent add the Boiled Baby Potatoes, Salt, dry masalas and Podi powder
6. Mix it well, till all the Potatoes are coated well with Masala powder.
7. Roast it for few minutes & then turn off the stove
8. Serve hot with Rice or Hot Rotis
This recipe is very easy and quick to make. It is delicious and finger licking good!!
I prefer to make it with Desi Ghee and a lot of time skip making the dry masalas and use only Podi Powder. In the current one I have been using Home Kouzina – Molgai Powder and it is good.
