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Jun 10, 2014

Chettinadu Potato Fry

Chettinadu cuisine is so famous for its freshly grounded masala powders. Potato Fry is one among the best dishes of Chettinadu cuisine. It can also be served as a starter; on toothpicks. These are a perfect accompaniment for Sāmbhar, rasam(Sathuamuthu) with hot rice!!

Potatoes                               10 no.
Salt                                      to taste
Chettinadu Curry powder     2 tbsp.(Clink the link)

For Tempering

Oil                                        2 tbsp.
Mustard seeds                      ¼ tsp.
Cumin seeds                        ¼ tsp.
Urdh dhal                              1 tsp.
Turmeric Powder                  ¼ tsp.
Asafetida powder                 ¼ tsp.
Curry leaves                         few                           


  • Wash the potatoes very well and pressure cook for 1 whistle. Cut the potatoes with skin into halves.
  • Heat a big pan and add oil to it. Add mustard seeds, curry leaves and let it splutter.
  • Now add all other tempering and fry for a minute. Now add the turmeric powder, Hing powder and potatoes. Add salt  & curry powder and mix it well.
  • Now simmer the stove heat shallow fry ,till potatoes are roasted.
  • Garnish with chopped curry leaves and serve hot with rice.
See my other Potato fry Recipe here:
Potato Fry,
Roasted Potato,
Roasted Baby Potatoes

Potato masala, Fry, Potato

1 comment:

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