Chettinad Potato Roast | Potato Fry South Indian Recipe | Spicy Aloo Fry | Urulai Kizhangu Varuval
Chettinad potato roast is a scrumptious dry curry of versatile potatoes prepared with freshly ground spice masalas along with few other ingredients.
Servings: 3 to 4
Ingredients
- 3 Large Potatoes boiled, peeled & cubed
- To Marinate:
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder
- Required salt
- To Roast and grind:
- 3 Red chillies
- 1 teaspoon Channa dal
- 1 1/2 teaspoon Urad dal
- 1/2 teaspoon Coriander seeds
- 1/2 teaspoon Whole Black peppercorns
- 1/4 teaspoon Fennel seeds
- Other Ingredients for roasting:
- 1 Tablespoon Oil increase to get a very crispy texture
- 1/2 teaspoon Mustard seeds
- 1 Large Onion thinly sliced lengthwise
- 8 to 10 Garlic pods peeled
- Few Curry Leaves
Instructions
- Marinating potatoes:
- Add red chilli powder, turmeric powder and salt to the boiled potato cubes., mix and set aside.
- Preparing spice powder:
- Heat a small pan over medium heat and dry roast the ingredients under “To roast and grind” till golden brown.
- Cool and grind in a blender to form a coarse powder.
- Roasting Potatoes:
- Heat oil in a wide pan over medium heat, add mustard seeds and let it splutter.
- Now add chopped onions, curry leaves and peeled garlic. Sauté till translucent.
- Add the potato cubes, adjust salt if required and sauté for 5 to 7 minutes until you get a nice crisp on the potato cubes.
- Now add the ground spice powder, mix & fry to get a golden brown colour.
- Serve hot with rice.