A couple of months back while talking to my friend Sangee about dishes that pack well and good for travel, she suggested this spicy potato fry. I have made potatoes only with chilly powder and the spices sounded very interesting. It was very tasty and I have made this dish a few times now. We have it with lemon rice mainly and that is a perfect combo for travelling. It is also quite easy to make since there is no chopping of vegetables except for cutting the potatoes into big chunks. Here are a few other kinds of potato fry. Garlicky potato fry, simple potato fry and Chettinad potato fry. Off to the recipe.
Spicy potato fry - perfect side to rice or flat bread.
- oil - 5 tsp
- cumin seeds - 1/2 tsp
- green chilly - 1 (sliced)
- cumin powder - 1 tsp
- turmeric - a pinch
- chilly powder - 1/2 tsp (adjust to taste)
- coriander powder - 3 tsp
- potatoes - 20 small potatoes
- salt - to taste
- cilantro - to garnish
Boil potatoes; peel and chop into small chunks.
Heat oil and add cumin seeds, chilly and all the spice powders. Saute for a couple of minutes. Next add the potatoes and salt. Mix well to coat the pieces.
Simmer for about 20 minutes. (Keep stirring now and then). Turn off the stove and garnish with cilantro. Serve with rice or rotis.
2 years ago: Cheesy Vegetable Pasta
1. Boil potatoes until fork tender. Peel the skin and chop into small pieces.2. Heat oil and add cumin seeds. Next add chilly, cumin powder, turmeric, chilly powder and coriander powder.3. Saute for a couple of minutes.4. Add the potatoes and salt.5. Mix well to coat the pieces.6. Simmer for about 20 minutes. Keep stirring now and then.7. Garnish with cilantro. Serve as a side to rice or rotis.
Spicy potato fry ready. We had it with rasam rice.