SPICY POTATO FRY
This SPICY POTATO FRY needs no introduction. These crunchy on the outside, soft on the inside potatoes are as exactly as good as they sound. Because Indians love a carbo-load, they’re often served with a number of rice dishes (try it with the Curd Rice or Jeera rice recipes!).
Servings: 4 Total Active Time: 30 min.
2. Heat 2tbsp oil in a nonstick pan on medium flame. Add cumin seeds, mustard seeds and urad dal. Fry until the urad dal turns golden.
3. Break the chilli in half and add along with the garlic. Cook for 2 minutes until the garlic softens.
4. Add drained potatoes and remaining oil. Mix and add 2tbsp of water.
5. Cook for 10-15 minutes, stirring occasionally, until potatoes have cooked through and crisped up. Add 1/2 tsp salt, hing and chilli powder.
6. Continue cooking until the potatoes have become as crispy as you like. Add salt to taste. You many need to add more oil if the potatoes are beginning to stick/burn.
1. Cut potatoes into small pieces. Think fries cut into thirds. Soak in water for 10 minutes.
Spicy Potato Fry
Ingredients
- 2 cups diced potato
- 1 teaspoon cumin seed
- 1/2 teaspoon mustard seed
- 1 1/2 teaspoons urad dal
- 1 dried red chilli
- 2 garlic cloves - minced
- 1/4 teaspoon hing
- 1 teaspoon chilli powder
- salt to taste
- 3 tablespoons oil
Instructions
- Cut potatoes into small pieces. Think fries cut into thirds. Soak in water for 10 minutes.
- Heat 2tbsp oil in a nonstick pan on medium flame. Add cumin seeds, mustard seeds and urad dal. Fry until the urad dal turns golden.
- Break the chilli in half and add along with the garlic. Cook for 2 minutes until the garlic softens.
- Add drained potatoes and remaining oil. Mix and add 2tbsp of water.
- Cook for 10-15 minutes, stirring occasionally, until potatoes have cooked through and crisped up. Add 1/2 tsp salt, hing and chilli powder.
- Continue cooking until the potatoes have become as crispy as you like. Add salt to taste. You many need to add more oil if the potatoes are beginning to stick/burn.