Potato Fry

Potato Fry

This potato fry is very simple and needed very less ingredients to prepare. It’s a best accompaniment for rasam. Also with sambar.I used to peel off the skin but its not mandatory.This potato fry tastes crisp in outer and soft in center.

Potato Fry

Potato Fry – Ingredients

Potato – 3 nos(Peeled)

Kuzhambhu milagai thool/Red chilli powder – 1 tbsp

Salt – as needed

Oil – 2 tbsp

Steps :

Potato FryPotato Fry

Method:

  1. Peel off the potato skin and wash it thoroughly.
  2. Cut them into small equal size cubes.
  3. Now heat a pan, pour oil in it. Once it get heated, add cubed potatoes and salt.
  4. Stir for 5 mins in medium flame. It will get half cooked  in stirring.
  5. Then add  Chilli powder and stir for 1 min.
  6. Then sprinkle some water, and cook closed with a lid for 3 mins.
  7. Once the water get absorbed, open the lid and dry roast in low flame for 4 to 5 mins.
  8. Stir till the potatoes become crisp. Switch off the flame and garnish with roasted curry leaves.

Potato Fry

Serve hot with rasam/ sambar

Notes:

  1. No need to add more water. It gets half cooked in sauting itself. Sprinkle some water is enough.
  2. Instead of kuzhambhu milagai thool, we can add plain red chilli powder. But I recommend kuzhambhu milagai thool. It flavours good.
  3. If the oil is not enough, you can add little oil while deep frying in low flame.
  4. Adjust the salt level as your taste.

Potato Fry

 

Potato Fry
Serves 2
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. Potato – 3 nos(Peeled)
  2. Kuzhambhu milagai thool/Red chilli powder – 1 tbsp
  3. Salt – as needed
  4. Oil – 2 tbsp
Instructions
  1. 1. Peel off the potato skin and wash it thoroughly.
  2. 2. Cut them into small equal size cubes.
  3. 3. Now heat a pan, pour oil in it. Once it get heated, add cubed potatoes and salt.
  4. 4. Stir for 5 mins in medium flame. It will get half cooked in stirring.
  5. 5. Then add Chilli powder and stir for 1 min.
  6. 6. Then sprinkle some water, and cook closed with a lid for 3 mins.
  7. 7. Once the water get absorbed, open the lid and dry roast in low flame for 4 to 5 mins.
  8. 8. Stir till the potatoes become crisp. Switch off the flame and garnish with roasted curry leaves.
Notes
  1. 1. No need to add more water. It gets half cooked in sauting itself. Sprinkle some water is enough.
  2. 2. Instead of kuzhambhu milagai thool, we can add plain red chilli powder. But I recommend kuzhambhu milagai thool. It flavours good.
  3. 3. If the oil is not enough, you can add little oil while deep frying in low flame.
  4. 4. Adjust the salt level as your taste
Ranjani's Kitchen http://www.ranjaniskitchen.com/

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2 Comments

  1. simple and tasty potato fry

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