How to make Chettinad Potato Fry -

Spicy and bursting with flavour this potato dish from Chettinad is a tongue tickler

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Medium potatoes, Coriander seeds (साबुत सूखा धनिया)

Cuisine : Chettinad

Course : Main Course Vegetarian

advertisement

Chettinad Potato Fry

Chettinad Potato Fry Recipe Card

Print

Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chettinad Potato Fry Recipe

  • Medium potatoes boiled and peeled 4

  • Coriander seeds 1 tablespoon

  • Fennel seeds 1 tablespoon

  • Split skinless black gram (dhuli urad dal) 1 tablespo teaspoon

  • Black peppercorns 5-7

  • Oil 4 tablespoons

  • Medium onion chopped 1

  • Red round chillies 10-12

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Curry leaves 20-25

  • Red chilli powder 1/2 teaspoon

Method

Step 1

Dry roast coriander seeds, fennel seeds, 1 tbsp split black grams and black peppercorns in a non-stick pan.

Step 2

Heat 2 tbsps oil in another non-stick pan, add onion and sauté till it turns golden.

Step 3

Cut potatoes into big cubes.

Step 4

Add round red chillies to the pan with the spices and continue to roast till fragrant. Set aside to cool.

Step 5

Add potatoes to the onion. Add salt, turmeric powder and mix well.

Step 6

Transfer the spice mixture into a blender jar and blend to a fine powder.

Step 7

Heat remaining oil in another non-stick pan.

Step 8

Add 1½ tbsps spice powder to the potatoes and mix well. (Store the remaining ground powder in an airtight container to use later.) Cook for 3-4 minutes.

Step 9

When the oil in the other pan gets hot add 1 tsp split black grams, mustard seeds, asafoetida, curry leaves and red chilli powder and saute for 1 minute.

Step 10

Add this tempering to the potatoes and mix well. Cook for a couple of minutes. Transfer into a serving bowl and serve immediately.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.