Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chettinad potato fry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This Chettinad style recipe is a potato roast recipe cooked in a different and flavorful way. It is not the same as regular aloo fry. Plus this recipe is not deep fried and it is made in very less oil.
Chettinad Potato Fry is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Chettinad Potato Fry is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chettinad potato fry using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chettinad Potato Fry:
- Prepare For Chettinad Masala
- Make ready 1 tbsp Urad dal
- Take 1 tbsp Chana dal
- Prepare 2 tsp Cumin seeds
- Prepare 1 tbsp Coriander seeds
- Prepare 5 Red dried chilies
- Prepare 1 tsp Black pepper corn
- Prepare Other Ingredients
- Take 15-20 Boiled and Peeled Baby Potatoes
- Make ready 1/2 cup Onion chopped
- Make ready 8-9 Curry leaves
- Make ready 1 tsp Mustard seeds
- Get 1/4 tsp Turmeric powder
- Prepare to taste Salt
- Get Pinch Asafoetida
- Prepare 2 tbsp Oil
Chettinad cuisine is well known for their freshly ground spice mixes and this recipe is no exception. Among the myriad ways to prepare this fry, Chettinad Potato Roast is one very scrumptious dry curry. This Chettinad potato roast is an extremely simple, quick and easy recipe that you can make in no time! Making potato fry can't be easier than this.
Instructions to make Chettinad Potato Fry:
- For Chettinad Masala - Dry roast all the whole dry spices for 2-3 minutes on a medium to low flame. Let it cool down. Grind it to a coarse powder. You can store this masala in an airtight container as well and keep it refrigerated. It stays fresh up to a month.
- For Chettinad Potato Fry - Heat oil in a pan. Add mustard seeds. Let it splutter. Now add curry leaves and onions.
- Once onion gets sauteed, add Boiled and peeled baby potatoes. Mix well gently and cook it for 2 to 3 minutes.
- Add salt and prepared Chettinad Masala to it. Stir it well. Only 3/4 prepared masala will go in this recipe or you can adjust as per your taste. and remaining you stored as I mentioned earlier.
- Let it cook for 5 to 6 minutes or it turns slightly golden. Switch off the flame.
- Chettinad Potato Fry is ready to serve. Garnish it with freshly chopped coriander, whole red chili and serve it with Rice, Chapati or Puri.
This goes amazingly well with rice and roti. It's raining outside and we are craving for some spicy potato fry. Monsoon is the time when we can't control our. Chettinad baby potato fry is a modern south Indian dish. It has got its name "Chettinad" from a small region of Tamil Nadu.where the cuisine is famous for its freshly ground spicy spice mixes.
So that’s going to wrap it up for this special food chettinad potato fry recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
