Chettinad Potato Fry

Hello everyone,

 

Chettinad potato fry is a prepared with freshly ground spices which gives nice flavor to the potato fry than the regular one. Chettinad cuisine is from Chettinad region of Tamil Nadu. It uses variety of spices and their dishes are made with freshly ground masalas.

 

I personally don’t like the flavor of garlic in vegetables. I usually make the regular potato fry with just salt, turmeric powder and chili powder or the podimas. When I was out for my work on a Saturday, I asked SV to cook. He googled and found recipe for chettinad potato fry. He made this and it was delicious with nice flavor. I then did my research and found recipe for this. Tried on another day by myself and it came out well. Hence, sharing the recipe.

 

Ingredients

Potatoes - 3

Onion - 1 Cup(thinly sliced)

Garlic - 3 small pods(peeled and finely chopped)

Mustard seeds - 1/2 tsp

Curry leaves - 6-7

Hing - A pinch

Oil - 2-3 tbsp.

 

To marinate:

Turmeric powder - 1/4 tsp

Chili powder - 1/2 tsp

Salt as per taste

Oil - 1 tsp

 

To roast and grind:

Red chili - 2-3(As per spice level)

Channa dal - 1tsp

Urad dal - 1/2 tsp

Coriander seeds - 1/2 tsp

Pepper corns - 1/2 tsp

Fennel seeds - 1/4 tsp

 

Method:

1. Boil full potatoes. Peel the skin and cut into cubes.
2. Transfer the potatoes to a bowl, add all the ingredients in 'To marinate' section to the potatoes. Mix well so that the spices is well coated. Keep it aside.
3. Heat a pan and dry roast all the ingredients under "To roast and grind" section until the urad dal turns light brown.
4. Allow it to cool down and grind it to a coarse powder.
5. Heat oil in a pan, add mustard seeds. When it splutters, add garlic, onion and curry leaves. Sauté till onion turns translucent.
6. Add the potatoes, adjust the salt if needed and sauté for 5-6 minutes until the potatoes are crispy.
7. Finally, add the ground spice powder to the potatoes and mix well so that the potatoes are coated with spice powder.
8. Fry until it is golden brown and switch of the stove.

 

Note:

1. Do not over cook the potatoes. Otherwise it will get mashed.
2. If you want nice color to potato fry, use byadige red chili.