Chettinad Potato Fry

Name: Chettinad Potato Fry
Cuisine: British
Ingredients: 300 gm Potato; 2 tbsp Gingelly oil; 1 tsp Mustard; 1 tsp Cumin; 1 tbsp Curry leaves finely chopped; 1 tsp Urad dal; Pinch Hing; 1/2 tsp Turmeric powder; As needed Salt; Dry Roast and Powder:; 1 tsp Urad dal; 1 tsp Channa dal; 5 Dry red chilli; 3 Kashmiri red chilli; 1 tsp Black pepper; 1 Cardamom; 1/2 tsp Poppy seeds; 1 tsp Fennel seeds; 1 tbsp Dry coconut

Prasel @cook_prasel

Chettinad Potato Fry

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Ingredients

300 gmPotato
2 tbspGingelly oil
1 tspMustard
1 tspCumin
1 tbspCurry leaves finely chopped
1 tspUrad dal
PinchHing
1/2 tspTurmeric powder
As neededSalt
Dry Roast and Powder:
1 tspUrad dal
1 tspChanna dal
5Dry red chilli
3Kashmiri red chilli
1 tspBlack pepper
1Cardamom
1/2 tspPoppy seeds
1 tspFennel seeds
1 tbspDry coconut

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Steps

1

Boil potatoes in cooker for one whistle. Peel the skin off and cut into cubes.
2

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.
3

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.
4

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.
5

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.
6

Now increase flame little bit. Roast until it become crispy.
7

Serve hot as a side dish for sambar, rasam or curd rice.