Sunday, March 19, 2017

Potato Fry Recipe | Urulaikilangu Varuval | Aloo Fry | South Indian Style Potato Roast

Weekends are always busy for us and if I think of posting something on the blog, mostly it will not work. Today I found some time when Happy and Jany were busy with the swimming practice and I am here with the recipe of easy to make potato roast. Potato is one of my all time favorite vegetable. However, I don't make it quite often thinking it causes gas and bloating. Recently, Happy started liking the potato roast and hence we are indulging on the potato frequently. I add a lot of asafoetida and garlic for easy digestion. The potato roast that I am posting today goes very well with Sambhar rice and Curd rice. I use the same roast potato as the filling for breakfast sandwich if I make it in excess. Let us move on to the preparation steps:
Ingredients:
Potato - 3(medium sized)
Onion - 1 Small(chopped finely)
Garlic - 4 Cloves(crushed) 
Chilli Powder - 1 tsp 
Turmeric Powder - 1/2 tsp 
Asafoetida - a generous pinch 
Salt - as required
To Temper 
Oil - 1 tbsp
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves - few
Method:
1. Wash the potato and peel the skin. Chop it finely and keep it aside. In a pan, temper with the items under 'To Temper'. Then add the finely chopped onion and crushed garlic. Add a little salt.
2. When the onion turns translucent, add the finely chopped potato. Along with this add the chilli powder and turmeric powder. Mix it all together.
3. Cover the pan with the lid and cook it on medium flame. Open and stir it in between, else it may burn. When the potato is half cooked, adjust the salt and add the asafoetida.
4. When the potato is cooked completely and the raw smell of the masala leaves. switch off the flame.
Serve the yummy and finger licking potato fry with steamed rice and any curry of your choice. It goes very well with Sambhar and Parippu curry. I served it along with sambhar and masala omelet.
Points to remember:
  • On busy days, at times I skip onion and garlic too. But it tastes equally good. Make sure not to skip asafoetida.
  • For the potato pepper fry, you can reduce the chilli powder and add pepper powder.
  • For extra flavor, you can add 1/2 tsp of sambar powder.
  • I have roasted the potato in 1 tbsp oil. If you prefer, you can sprinkle a little water to cook and reduce the oil.
Warm Regards,
Happy's Cook - Divya

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