Chettinad Potato Fry

Ingredients list for Chettinad Potato Fry

• 4 Medium potatoes boiled and peeled
• 1 tablespoon Coriander seeds
• 1 tablespoon Fennel seeds
• 1 tablespo teaspoon Split skinless black gram (dhuli urad dal)
• 5-7 Black peppercorns
• 4 tablespoons Oil
• 1 Medium onion chopped
• 10-12 Red round chillies
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Mustard seeds
• 1/4 teaspoon Asafoetida
• 20-25 Curry leaves
• 1/2 teaspoon Red chilli powder

Method

1. Dry roast coriander seeds, fennel seeds, 1 tbsp split black grams and black peppercorns in a non-stick pan.
2. Heat 2 tbsps oil in another non-stick pan, add onion and sauté till it turns golden.
3. Cut potatoes into big cubes.
4. Add round red chillies to the pan with the spices and continue to roast till fragrant. Set aside to cool.
5. Add potatoes to the onion. Add salt, turmeric powder and mix well.
6. Transfer the spice mixture into a blender jar and blend to a fine powder.
7. Heat remaining oil in another non-stick pan.
8. Add 1½ tbsps spice powder to the potatoes and mix well. (Store the remaining ground powder in an airtight container to use later.) Cook for 3-4 minutes.
9. When the oil in the other pan gets hot add 1 tsp split black grams, mustard seeds, asafoetida, curry leaves and red chilli powder and saute for 1 minute.
10. Add this tempering to the potatoes and mix well. Cook for a couple of minutes. Transfer into a serving bowl and serve immediately.

Nutrition Info