Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chettinad potato fry. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Chettinad Potato Fry is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Chettinad Potato Fry is something which I have loved my entire life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chettinad potato fry using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chettinad Potato Fry:
- Get 300 gm Potato
- Get 2 tbsp Gingelly oil
- Take 1 tsp Mustard
- Make ready 1 tsp Cumin
- Make ready 1 tbsp Curry leaves finely chopped
- Prepare 1 tsp Urad dal
- Prepare Pinch Hing
- Prepare 1/2 tsp Turmeric powder
- Prepare As needed Salt
- Make ready Dry Roast and Powder:
- Make ready 1 tsp Urad dal
- Take 1 tsp Channa dal
- Prepare 5 Dry red chilli
- Take 3 Kashmiri red chilli
- Get 1 tsp Black pepper
- Make ready 1 Cardamom
- Prepare 1/2 tsp Poppy seeds
- Prepare 1 tsp Fennel seeds
- Get 1 tbsp Dry coconut
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. 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.
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.
It's raining outside and we are craving for some spicy potato fry. Monsoon is the time when we can't control our. 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’s going to wrap this up with this special food chettinad potato fry recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
