POTATO FRY/ALOO FRY

Potato fry is an easy, quick and all-time favourite recipe for all children. It pairs good with roti and rice especially with curd rice or rasam rice.

 

PREPARATION TIME : 5 minutes
COOKING TIME         : 20 minutes
INGREDIENTS: (serves 3 persons)

• Potato (medium size)     - 4 numbers 
• Sambar powder              - 4 spoons 
• Mustard seeds                - 1/2 spoon 
• Urad dal                           - 2 spoons 
• Cumin seeds/Jeera        - 1 spoon 
• Fennel seeds/sombu    - 1 spoon 
• Ginger garlic paste        - 2 spoons 
• Curry leaves                   - 6-8 leaves 
• Oil                                    - 4 spoons

 
DIRECTIONS:
 
1. Wash the potatoes, peel the skin and dice into small cubes (1/2 inch).(Tip: Immerse the diced potatoes in the water until use, to avoid color change.)

 

2. Heat some water in the vessel and add the diced potatoes. Let it cook for 5-7 minutes in medium flame. Drain the water. (Tip: Cooking the potatoes in hot water, avoid breaking and sticking of potatoes in the kadai while frying them.)

 

3. Heat oil in a kadai, add mustard seeds, urad dal, cumin seeds and fennel seeds. Let them crack.

4. Add curry leaves, ginger garlic paste and potatoes. Close and cook in low flame for 15 to 20 minutes.(Tip: Stir in between to avoid burning of potatoes.)

 

5. Once the potatoes are cooked well, finally add salt and sambar powder and give a quick stir. (Tip: If you add it in between, salt will release moisture and turns potato fry soggy and soft.)

 
ADDITIONAL TIPS: 
=> I have used sambar powder to spice up the potato fry. You can also use red chilli powder or garam masala. 
=> You can add or reduce spiciness by adjusting the amount of powder. The specified quantity of sambar powder is sufficient for me. 

=> Add 1 or 2 spoons of oil more during the cooking process. Sometimes the quality and type of potatoes used to make the potato fry determines the amount of oil used. 

=> I used ginger garlic paste. You can also use 2 to 4 garlic cloves. 

=> Use a flat pan or slightly curved kadai so that it gets roasted well. I recommend using iron cookware for roasting potatoes, gives a nice crisp edge.