This potato fry features
frequently in buffets, kalyana saapadu menus and sometimes as part of the lunch
thalis served in hotels like Saravana Bhavan. The potatoes are a lovely golden
brown, crisp on the outside and coated by a hot and spicy masala mix that is
not wet. It’s a lip-smacking stir-fry of pre-boiled and already shallow fried
potatoes that goes great with rice and dal and also with poori or vegetable
rice. The 2-step frying ensures that the potatoes are crisp and have absorbed
all the masala. You can use the same technique with yam (Karna Kezhangu) or raw
plaintain (Vaazhakkai) as well. Potatoes are a cook’s delight. You can prepare them
in innumerable ways and you can rarely go wrong. They almost always taste
great. I love potatoes. My daughter likes them too. For kids, try toning down
the spice powders a bit and I am sure they’d love these potatoes just as much
as French fries. Sending these to Sowmya's Crazy for Potatoes event and Pari's "Only" event.
Prep time: 5 mins
Cooking time: 20 mins
Serves: 4-5
Ingredients
Potatoes – 1/2 kiloOnions – 2 medium chopped
Tomato – 1 small pureed
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – 1 stem
Red chilli powder – 1 tbsp
Turmeric powder – 1/2 tsp
Dhania/Coriander powder – 1/2 tsp
Salt to taste
Oil – 5 tbsp
Method
1. Boil
potatoes with their skin on till cooked through but firm. Let cool, peel and
cube them.
2. In
a non-stick skillet/pan, heat 4 tbsp oil and when hot drop in the cubed
potatoes and shallow fry on low till the potatoes turn golden brown around the
edges. This might take around 10 to 15 minutes. Fry in batches if they don’t fit
the pan. Don’t crowd the pan. Add more oil if necessary. Once done, remove onto
absorbent paper.
3. In
the same skillet, add 1 tbsp oil and drop in the mustard seeds. When the
mustard seeds splutter, add the urad dal and let the dal colour. Drop in curry
leaves and fry till they turn crisp. Now add the chopped onions and sauté till
they turn translucent. Then pour in the tomato puree and mix well. Add the
turmeric powder, chilli powder, coriander powder and salt and mix well. Cook
till the oil separates.
4. Now
add the fried potatoes to this spice mixture and toss gently to coat. Let cook
for about 5 minutes till the potatoes are heated through. Remove from heat and
serve hot with rice and dal.
I've been looking for this 'Kalyana veetu potato thokku' for a long time..will try this out :) looks yum !
ReplyDeletelooks delicious!!! Please add the link to Pari's page.. Thanks for linking it to my event!! Looking for more yummy recipes!!
ReplyDeleteSowmya
Event - Authentic Indian Sweets w giveaway
Event - Flavors of Germany/Savory
Event - VFAM–Onions