Potatoes served at Breakfast, At Dinner served again, Potatoes served at Supper again, forever and Amen!!
I read the above quote somewhere and absolutely loved it. There will be hardly any one who loathes potatoes. Be it any country, any person, everybody loves this underground jewel. I have already praised a lot about potatoes in my previous posts and I don't want to brag about it again. So I will directly go to my post which is of course a delicious yet simple "Crispy Potato Fry".
No Indian meal is complete without this dish. Be it a South Indian or a North Indian Thali, you will find at least one potato dry dish as an accompaniment. Bachelors can make use of this recipe as it is quickly made with absolutely no complications. No boiling hassles at all. Its easy to make and equally delicious.
- 4 medium potatoes
- 2 green chillies ( slit and cut them in half)
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida (heeng)
- 2 tbsp oil
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- a pinch of sugar
- salt to taste
- 10-12 curry leaves
- Peel the potatoes & halve them length wise. Cut again into thin long slices. Soak them in a bowl of water till its ready to be added in the dish.
- Heat the oil in a non stick pan & when its hot, add the mustard seeds, asafoetida, curry leaves, green chillies & turmeric powder. Saute till the mustard seeds splutter.
- Now drain the water & add the potato slices to the oil. Sprinkle required amount of salt & saute well so that the oil coats well with each slice of the potato. Cover with a lid and let the potatoes cook in medium heat for 7-8 minutes.
- Open the lid & add the red chilli along with a pinch of sugar & stir again. Cook for another 3-4 minutes until the potatoes are completely tender. Serve hot with chapathi or steamed white rice along with some Dal. Your Indian meal is complete. :)