Even the term “Potato Fry” is so salivating right? Among the myriad of
ways to fry the potatoes, this is my new found favorite and the whole
family loves it. So this is on the menu quite often. The only potato fry
I knew while growing up was the one where my mom used to grind the
ginger and curry leaves and use that as the masala. It was a standard in
every festival along with sambar. When my MIL visited us she made
another simple potato fry using just onions and chilly powder and I was
addicted to that for a while.When I came across “Chettinad Potato fry” for the first time I called my
mom and told her that I was making “Chettinad Potatoes” imagining that
this would be the first time she is hearing that .. silly me
. And she goes “Oh you grind this dal .. this and so on”. I was left
speechless for few seconds since she has never made it before. Oh well,
it has been almost 3 years since I left home and so much has changed.
Preparation Time: 15min
Cooking Time: 12 min
Shelf life:1day
Serving Suggestion:Any Rice Variety goes great
Ingredients – For masala
4 tsp urad dal
2 tsp channa dal
1 tsp sesame seeds
2 red chillies
1/2 tsp peppercorns
Ingredients – For fry
1 tsp oil
1 tsp cumin seeds
1 small onion
10-12 baby potatoes boiled
1/2 tsp turmeric
Salt
Recipe Source
1.To prepare the masala, dry roast the ingredients under masala. (urad
dal, channa dal, sesame seeds, red chillies and pepper corns)
2.Allow to cool and take in a coffee grinder or mixie.
3.Grind to a coarse powder.
4.Boil the potatoes and cut them into chunks of desired size.
5.Heat oil and season with cumin seeds. Add the onions.
6.Saute until onions are done.
7.Add the boiled potatoes, turmeric powder and salt.
8.Next add the ground masala.
9.Mix well and simmer for around 10 minutes and turn the stove off .
10.Chettinad potato fry mingling with spinach sambar and pickle. Healthy and tasty meal.
Enjoy!
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