|Baby Potato Fry Chettinad Style|
Baby potatoes- 250 gms
Onion medium( chopped)- 2 nos
Garlic cloves crushed- 4
Curry leaves- few
Kashmiri Red chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Mustard seeds- 1 tsp
Oil- 2 tbsp
For masala powder
( roast and grind the below ingredients to fine powder)
Pepper corns- 1 tsp
Cumin seeds- 1 tsp
Fennel seeds/ Sombu- 1 tbsp
|Chettinad Potato fry|
Boil the baby potatoes until tender, peel the skin and set aside.
In a sauce pan heat oil, when oil is hot add the mustard seeds and allow to crackle.
Add the chopped onions, crushed garlic cloves and curry leaves, fry the onions until they turn brown.
Add the red chilli powder, ground masala powder and turmeric powder to the onions, fry for few more mins.
Add 1/4 cup of water to the frying onions and bring the mixture to boil.
Add the boiled potatoes to the boiling onion mixture and season with salt.
Fry the potatoes on high heat until the water is absorbed and baby potatoes are dry.
Serve hot Chettinad potato fry with Rice or with Rotis.
(Note: I used kashmiri red chilli powder for giving gorgeous color to the recipe, you can also use normal red chilli powder.)