Potato fry
Hmmmm potato fry to me is comfort food! I don't make it too often but when I do it lasts maybe 2 minutes..if we are lucky! If you alter the amount of chili powder if your kids will not eat spicy food.
6. If you are adding onions and cashew nuts, add it at this time and fry for a minute.
7. Add the spice rubbed potato pieces. Keep the heat on medium high and start frying.
8. Stir fry till all the pieces are completely cooked and the potatoes become little crispy.
Variation
You can add any chopped vegetable with the partially cooked potatoes and fry it. Some of the combinations that you can try are potato capsicum fry, potato broccoli fry, potato beans fry, potato corn fry, potato with fenugreek leaves (aloo methi), potato carrot fry, potato radish fry, potato beetroot fry, potato mushroom fry, potato turnip fry and potato cauliflower fry. The possibilities are endless.
Serving Suggestions
This potato fry goes very well with rice and rasam or sambhar.
Potato fry is an excellent combination with any variety rice like lemon rice, tomato rice, mint rice, curd rice etc.
It also goes well with chappattis, phulkas and pooris.
It can also be used as a stuffing to make puffs, samosas or masala dosa.
Ingredients
Potatoes 2-3
(Any type of potato - red, russet, yukon gold, baby potatoes, purple potatoes etc.)
Chili Powder 1-3 tsp (to taste)
Turmeric Powder 1/4 tsp
Salt to taste
Oil 2-3 tbsp
Other Ingredients
Onion 1/4 (sliced)
1 clove garlic crushed
Cumin Powder 1/4 tsp
Fennel Powder 1/4 tsp
Garam Masala 1/4 tsp
Crushed Peppercorns 1/4 tsp
Curry Leaves few
Cashew nuts 1-2 tbsp
Mustard seeds 1/2 tsp
Potatoes 2-3
(Any type of potato - red, russet, yukon gold, baby potatoes, purple potatoes etc.)
Chili Powder 1-3 tsp (to taste)
Turmeric Powder 1/4 tsp
Salt to taste
Oil 2-3 tbsp
Other Ingredients
Onion 1/4 (sliced)
1 clove garlic crushed
Cumin Powder 1/4 tsp
Fennel Powder 1/4 tsp
Garam Masala 1/4 tsp
Crushed Peppercorns 1/4 tsp
Curry Leaves few
Cashew nuts 1-2 tbsp
Mustard seeds 1/2 tsp
Method
1. Wash the potatoes and peel them. You can even leave the skin on.
2. Cut the potatoes into uniform sized pieces. You can cut it into small cubes, long stripes or medium sized chunks.
3. Partially boil the potatoes in the microwave or stove top. This step is optional but it speeds up the frying process.
4. Take the potato pieces in a bowl and mix the spices with it.
A basic potato fry can be made with just chili powder, turmeric powder and salt. But I like to spice it up with some garam masala, crushed cumin, fennel powder and garlic powder.
5. Heat oil in a non stick pan or kadai. Splutter the
mustard seeds and curry leaves.1. Wash the potatoes and peel them. You can even leave the skin on.
2. Cut the potatoes into uniform sized pieces. You can cut it into small cubes, long stripes or medium sized chunks.
3. Partially boil the potatoes in the microwave or stove top. This step is optional but it speeds up the frying process.
4. Take the potato pieces in a bowl and mix the spices with it.
A basic potato fry can be made with just chili powder, turmeric powder and salt. But I like to spice it up with some garam masala, crushed cumin, fennel powder and garlic powder.
6. If you are adding onions and cashew nuts, add it at this time and fry for a minute.
7. Add the spice rubbed potato pieces. Keep the heat on medium high and start frying.
8. Stir fry till all the pieces are completely cooked and the potatoes become little crispy.
Variation
You can add any chopped vegetable with the partially cooked potatoes and fry it. Some of the combinations that you can try are potato capsicum fry, potato broccoli fry, potato beans fry, potato corn fry, potato with fenugreek leaves (aloo methi), potato carrot fry, potato radish fry, potato beetroot fry, potato mushroom fry, potato turnip fry and potato cauliflower fry. The possibilities are endless.
Serving Suggestions
This potato fry goes very well with rice and rasam or sambhar.
Potato fry is an excellent combination with any variety rice like lemon rice, tomato rice, mint rice, curd rice etc.
It also goes well with chappattis, phulkas and pooris.
It can also be used as a stuffing to make puffs, samosas or masala dosa.
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