Potato fry is a very common side dish in any South Indian lunch/Dinner menu. In this blog post, I’ll give you the instructions on how you can make crispy potato fry without deep frying the potato.
Ingredients:
4 Large Idaho Potatoes
2 Green Chilies
4 tbsp Oil
½ tbsp Red Chilli powder
¼ tsp Tumeric Powder
2 - 3 Garlic Cloves (Optional)
Small bunch Curry Leaves
Mustard, Cumin seeds for tampering
Salt to taste
Nuts/Lentils (Optional, however, I prefer to add some protein to my carbohydrates)
4 tbsp Peanuts
½ tbsp Chana Dal
½ tbsp Urad Dal
Preparation:
Peel the potatoes and cut them into the small pieces. I prefer using Idaho Potatoes because it has less starch init compared to red and yellow potatoes
Cut them into small pieces and place them in cold water. Keep it for 5 to 10 minutes. This will help to remove the excess starch in potatoes.
Wash the potatoes with fresh water one more time and make it a pat dry.
In a pan, add 4 tbsp of oil and temper it with green chilies, curry leaves, mustard, cumin seeds.
Add peanuts, chana dal, and urad dal and roast it nicely
Add pat dried potatoes and stir fry it on medium-low heat. In a halfway through, add green chillies, red chili powder and mix it well
At the end add salt and saute it for 5 more minutes or until salt is evenly coated to all potatoes.
Garnish with fresh cilantro
Using Airfrier (I used Ninja Foodi)
Place the pat dried potato into the pot and add 2 tbsp oil, salt and toss them well until it is evenly coated
Air fry it for 15 mins in 400 degrees
Take a pan and add remaining 2 tbsp oil and add peanuts, chanadal, urad dal, and curry leaves.
Add red chili powder and immediately add air-fried potatoes to avoid burning the red chili powder
Saute it well and garnish with cilantro at the end
Enjoy the crispy potato fry with Rice, Dal and authentic pickle
Comments