Spicy round cut potato fry goes well with any type of â€˜Thaliâ€™ Meals. It is flavored with garlic and cooked using fine Indian spices. Enjoy this with sambar / rasam / curd rice or with any Indian bread.
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Yield / Serves
150 gram potato slices â€“ one big sized potato
Â¼ teaspoon oil
1/8 teaspoon salt
Water as required
Â¾ teaspoon red chilli powder
1 Â½ teaspoon coriander powder
1/8 teaspoon turmeric powder
Â¾ teaspoon salt (or as required)
Â¼ teaspoon fresh garlic paste (taken from 4 garlic pods)
Â¼ teaspoon oil
2 teaspoon water
1 Â½ tablespoon oil for frying aloo
Â¼ teaspoon garam masala
1 teaspoon oil for tadka
Â¼ teaspoon mustard seeds
5 - 6 fresh curry leaves
Wash the potato and cut it into round shapes with the peel. Soak in water for a while.
Meanwhile boil 2 cups water, salt and oil.
Place the potato slices in the hot water and cook the slices until they are just half cooked.
Turn off the flame.
Take the half cooked potato slices from the hot water carefully without breaking them. Keep the slices under running water immediately to avoid them cooking further.
Make a paste out of the ingredients given in the masala section.
Coat the half cooked potato slices with the masala paste.
Rest the masala coated slices for 20 â€“ 30 minutes.
After 30 minutes, heat oil in a wide non stick pan.
Place the masala coated potato slices one by one and allow them to cook completely by flipping the slices as and when needed.
Before turning off the flame, sprinkle garam masala on top of each slice and transfer them to a serving plate.
Heat oil in a small tadka pan, allow mustard seeds to splutter and then add curry leaves.
Turn off the stove and pour it over the cooked potato slices and serve.
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