Chettinad Potato Fry – Baby Potato Fry

Potato is a family favourite!! I think I have told this in as many posts as possible. This Chettinad Potato Fry is no exception to it. This is made with freshly ground spices, which not only enhances the flavour but also adds a magical taste to it. It goes well with rice, rasam or sambar and curd rice! For me a simple rasam and this Chettinad Potato Fry is a feast!! Video updated with video! Check out the video below.. Do check out rasam varieties HERE

Check my other potato recipes HERE..

Here is the video..

Now to the recipe…

[Preparation Time-10 mins : Cooking Time- 30 mins]

Ingredients :

• Baby Potato – 1/2 kg
• Sambar Onion – 15
• Oil – 3 tbsp
• Mustard – 1 tsp
• Curry leaves – a sprig
• Salt – as needed

To dry roast and grind:

• Red chillies – 3
• Pepper – 1/2 tsp
• Urad dal – 2 tbsp

Method:

• Wash and cook the baby potatoes in a pan until soft yet firm. Alternatively u can pressure cook for 1 or 2 whistles too. Once cooked, peel and keep it ready. Heat a pan and add the red chillies, pepper and urad dal.

• Dry roast until slightly brown. Let it cool down and grind it into a semi-coarse powder. In the same pan heat oil and temper with mustard and curry leaves. Add finely chopped onions and saute until transparent.

• Add the peeled baby potatoes, required salt and saute. Now add the ground masala powder and saute in low-medium flame until roasted and golden brown. Switch off the flame.

Thats it!! Lip-smacking Chettinad Potato Fry is ready!!

Serve hot with rice!!

Tips:

1. Adding sambar onions gives a unique flavour. U can use the normal one if not available.
2. U can adjust the amount of pepper corn and red chillies as per your preference.
3. U can use cooked and cubed potatoes instead of baby potato too.

– By Sundari Nathan