To make the perfectly crisp potato fry that does not stick to the pan or become mushy, you need to follow certain steps. Dice the potato that are almost equal size cubes. Wash them thoroughly and soak in salted water for at least 15 mts before you stir fry. Soaking will aid in reducing the starch of the potatoes making them less sticky. You do not need much oil for attaining a crisp potato fry. All you require is a good seasoned iron kadai or a non stick pan, uniformly diced potatoes and soaking them in salted water for few minutes before frying them.
Heat oil in a heay bottomed vessel, once hot add the mustard seeds and allow to splutter. Immediately add asafoetida, green chilis and curry leaves and saute for few seconds.
Add the diced potatoes and cook on high flame for 4 to 5 mts, tossing the cubed potatoes frequently.
Reduce flame, add turmeric powder and mix. Place lid and cook on low flame for 15 mts. After 15 mts, remove lid, add salt to taste and mix well.
Place lid and continue to cook on low flame till the potatoes soften for another 5 mts. Add pappula podi or sambar podi at this stage. Continue to cook the potatoes without lid till the potatoes turn slightly crisp with a light brown shade.
Turn off flame and remove to a serving bowl. Serve with rice, rasam and papad.
Asafoetida can be replaced with a crushed garlic clove.
You can use red chili powder in place of pappula podi or sambar podi.
An iron kadai or a non stick pan can be used. I used an iron kadai.
To make pappula podi/putnala podi, grind 1 1/2 tbsps roasted chana dal (dalia), 1 dry red chili, pinch of cumin seeds and 1/4 tsp dry coconut powder.
By Sailu Published:
Potato fry recipe that's simple, quick & tasty and goes well with rice, rasam & papad. How to make potato fry,a gem among South Indian potato recipes (aloo)
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