Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chettinad potato fry. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chettinad Potato Fry is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chettinad potato fry using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chettinad Potato Fry:
- Prepare 300 gm Potato
- Prepare 2 tbsp Gingelly oil
- Prepare 1 tsp Mustard
- Make ready 1 tsp Cumin
- Prepare 1 tbsp Curry leaves finely chopped
- Get 1 tsp Urad dal
- Get Pinch Hing
- Take 1/2 tsp Turmeric powder
- Get As needed Salt
- Make ready Dry Roast and Powder:
- Prepare 1 tsp Urad dal
- Prepare 1 tsp Channa dal
- Prepare 5 Dry red chilli
- Prepare 3 Kashmiri red chilli
- Take 1 tsp Black pepper
- Take 1 Cardamom
- Make ready 1/2 tsp Poppy seeds
- Get 1 tsp Fennel seeds
- Make ready 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 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.
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 goes amazingly well with rice and roti. It's raining outside and we are craving for some spicy potato fry. Monsoon is the time when we can't control our. Chettinad baby potato fry is a modern south Indian dish. It has got its name "Chettinad" from a small region of Tamil Nadu.where the cuisine is famous for its freshly ground spicy spice mixes.
So that’s going to wrap this up with this exceptional food chettinad potato fry recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
