date: 2020-11-13T20:30:44.927Z image: https://img-global.cpcdn.com/recipes/0668cf982825168f/751x532cq70/chettinad-potato-fry-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/0668cf982825168f/751x532cq70/chettinad-potato-fry-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/0668cf982825168f/751x532cq70/chettinad-potato-fry-recipe-main-photo.jpg author: Marc Schwartz ratingvalue: 4.6 reviewcount: 14642 recipeingredient: - "300 gm Potato" - "2 tbsp Gingelly oil" - "1 tsp Mustard" - "1 tsp Cumin" - "1 tbsp Curry leaves finely chopped" - "1 tsp Urad dal" - "Pinch Hing" - "1/2 tsp Turmeric powder" - "As needed Salt" - " Dry Roast and Powder" - "1 tsp Urad dal" - "1 tsp Channa dal" - "5 Dry red chilli" - "3 Kashmiri red chilli" - "1 tsp Black pepper" - "1 Cardamom" - "1/2 tsp Poppy seeds" - "1 tsp Fennel seeds" - "1 tbsp Dry coconut" recipeinstructions: - "Boil potatoes in cooker for one whistle. Peel the skin off and cut into cubes." - "Dry roast all the ingredients under the topic "powder" except coconut. Add coconut after switched off the flame. Cool down and grind into coarse powder." - "Heat kadai add oil once hot temper with mustard and cumin. Once mustard spluttered completely add urad dal. Once dal turns to golden colour add curry leaves." - "Now reduce the flame to sim. Make sure oil is not too hot. Now add high, roasted masala and finely add turmeric. If you add turmeric at beginning it burn quickly and don't give nice colour and flavour. Add salt." - "Now add the potato immediately and give stir. Don't mash it stir slowly and the same time masala should coat on all the sides." - "Now increase flame little bit. Roast until it become crispy." - "Serve hot as a side dish for sambar, rasam or curd rice." categories: - Recipe tags: - chettinad - potato - fry katakunci: chettinad potato fry nutrition: 240 calories recipecuisine: American preptime: "PT37M" cooktime: "PT53M" recipeyield: "2" recipecategory: Dinner ---  Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, chettinad potato fry. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious. Chettinad Potato Fry is one of the most well liked of current trending meals on earth. It's enjoyed by millions daily. It's simple, it's fast, it tastes delicious. They're fine and they look wonderful. Chettinad Potato Fry is something that I have loved my whole life. To get started with this particular recipe, we must first prepare a few components. You can have chettinad potato fry using 19 ingredients and 7 steps. Here is how you can achieve that. ##### The ingredients needed to make Chettinad Potato Fry: 1. Get 300 gm Potato 1. Make ready 2 tbsp Gingelly oil 1. Take 1 tsp Mustard 1. Make ready 1 tsp Cumin 1. Get 1 tbsp Curry leaves finely chopped 1. Take 1 tsp Urad dal 1. Prepare Pinch Hing 1. Make ready 1/2 tsp Turmeric powder 1. Make ready As needed Salt 1. Prepare Dry Roast and Powder: 1. Take 1 tsp Urad dal 1. Get 1 tsp Channa dal 1. Make ready 5 Dry red chilli 1. Get 3 Kashmiri red chilli 1. Take 1 tsp Black pepper 1. Take 1 Cardamom 1. Take 1/2 tsp Poppy seeds 1. Prepare 1 tsp Fennel seeds 1. Make ready 1 tbsp Dry coconut ##### Instructions to make Chettinad Potato Fry: 1. Boil potatoes in cooker for one whistle. Peel the skin off and cut into cubes. 1. Dry roast all the ingredients under the topic "powder" except coconut. Add coconut after switched off the flame. Cool down and grind into coarse powder. 1. Heat kadai add oil once hot temper with mustard and cumin. Once mustard spluttered completely add urad dal. Once dal turns to golden colour add curry leaves. 1. Now reduce the flame to sim. Make sure oil is not too hot. Now add high, roasted masala and finely add turmeric. If you add turmeric at beginning it burn quickly and don't give nice colour and flavour. Add salt. 1. Now add the potato immediately and give stir. Don't mash it stir slowly and the same time masala should coat on all the sides. 1. Now increase flame little bit. Roast until it become crispy. 1. Serve hot as a side dish for sambar, rasam or curd rice. So that's going to wrap it up for this special food chettinad potato fry recipe. Thanks so much for your time. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!