Chettinad Potato Fry
Chettinad Potato Fry

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, chettinad potato fry. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Chettinad Potato Fry is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Chettinad Potato Fry is something which I have loved my entire life.

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.

To get started with this recipe, we have to prepare a few ingredients. You can cook chettinad potato fry using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chettinad Potato Fry:
  1. Make ready For Chettinad Masala
  2. Make ready 1 tbsp Urad dal
  3. Prepare 1 tbsp Chana dal
  4. Prepare 2 tsp Cumin seeds
  5. Take 1 tbsp Coriander seeds
  6. Prepare 5 Red dried chilies
  7. Get 1 tsp Black pepper corn
  8. Take Other Ingredients
  9. Prepare 15-20 Boiled and Peeled Baby Potatoes
  10. Make ready 1/2 cup Onion chopped
  11. Take 8-9 Curry leaves
  12. Get 1 tsp Mustard seeds
  13. Make ready 1/4 tsp Turmeric powder
  14. Take to taste Salt
  15. Prepare Pinch Asafoetida
  16. 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:
  1. 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.
  2. For Chettinad Potato Fry - Heat oil in a pan. Add mustard seeds. Let it splutter. Now add curry leaves and onions.
  3. Once onion gets sauteed, add Boiled and peeled baby potatoes. Mix well gently and cook it for 2 to 3 minutes.
  4. 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.
  5. Let it cook for 5 to 6 minutes or it turns slightly golden. Switch off the flame.
  6. 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 this up with this special food chettinad potato fry recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!