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| Main Ingredients | Potatoes, Curry leaves |
| Cuisine | TamilNadu |
| Course | Snacks and Starters |
| Prep Time | 16-20 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Urulai Chops
- 6 medium Potatoes
- 20 Curry leaves finely chopped
- 1/4 teaspoon Turmeric powder
- to taste Salt
- 3 tablespoons Rice flour
- 1 1/2 teaspoons Red chilli powder
- 2 teaspoons Coriander powder
- 2 tablespoons Oil
Method
- Peel and slice the potatoes thickly. Parboil in salted water with turmeric powder and salt. Drain and set aside. Take chopped curry leaves, rice flour, red chilli powder, coriander powder, two tablespoons of oil and a little water in a bowl and mix to make a paste.
- Apply the paste to parboiled potatoes covering all slices evenly. Set aside for about fifteen minutes. Heat a griddle plate and apply oil.
- Place the potato slices on the hot griddle plate and shallow fry on medium heat for about five minutes. Turn and continue to fry on medium heat till both the sides are evenly golden brown. Serve hot.
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