date: 2020-08-04T21:34:32.784Z 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: Francis Wise ratingvalue: 4.6 reviewcount: 32413 recipeingredient: - " Potato" - " Gingelly oil" - " Mustard" - " Cumin" - " Curry leaves finely chopped" - " Urad dal" - " Hing" - " Turmeric powder" - " Salt" - " Dry Roast and Powder" - " Urad dal" - " Channa dal" - " Dry red chilli" - " Kashmiri red chilli" - " Black pepper" - " Cardamom" - " Poppy seeds" - " Fennel seeds" - " 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: 295 calories recipecuisine: American preptime: "PT31M" cooktime: "PT41M" recipeyield: "1" recipecategory: Dinner ---  Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, chettinad potato fry. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious. Chettinad Potato Fry is one of the most favored of current trending foods in the world. It is simple, it's quick, it tastes delicious. It is enjoyed by millions every day. Chettinad Potato Fry is something which I've loved my entire life. They're nice and they look wonderful. This Chettinad style recipe is a potato roast recipe cooked in a different and flavorful way. It is not the same as regular aloo fry. Plus this recipe is not deep fried and it is made in very less oil. This spicy potato fry or potato roast recipe gets the flavours from spicy dry roasted Chettinad Masala. To get started with this particular recipe, we have to prepare a few components. You can cook chettinad potato fry using 19 ingredients and 7 steps. Here is how you cook it. ##### The ingredients needed to make Chettinad Potato Fry: 1. Prepare Potato 1. Make ready Gingelly oil 1. Get Mustard 1. Make ready Cumin 1. Take Curry leaves finely chopped 1. Prepare Urad dal 1. Prepare Hing 1. Get Turmeric powder 1. Get Salt 1. Make ready Dry Roast and Powder: 1. Prepare Urad dal 1. Prepare Channa dal 1. Make ready Dry red chilli 1. Make ready Kashmiri red chilli 1. Take Black pepper 1. Make ready Cardamom 1. Prepare Poppy seeds 1. Prepare Fennel seeds 1. Make ready Dry coconut This Chettinad Potato Fry is no exception to it. This is made with freshly ground spices, which not only enhances the flavour but also adds a magical taste to it. Chettinad cuisine is well known for their freshly ground spice mixes and this recipe is no exception. Among the myriad ways to prepare this fry, Chettinad Potato Roast is one very scrumptious dry curry. ##### 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. Chettinad cuisine is well known for their freshly ground spice mixes and this recipe is no exception. Among the myriad ways to prepare this fry, Chettinad Potato Roast is one very scrumptious dry curry. Are you looking for Chettinad Potato Fry recipe? This versatile and humble vegetable and endless possibilities. Here we have created amazing potato recipes for you. So that's going to wrap it up for this special food chettinad potato fry recipe. Thank you very much for your time. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!