Chettinad Potato Fry

Name: Chettinad Potato Fry
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Potatoes; 150 g Onion; 100 g Tomato; 20 g Ginger-garlic paste; 30 g Chettinad masala; 5 g Curry leaves; 5 g Mustard seeds; 10 g Urad dal; 30 ml Vegetable oil; 5 g Salt; 2 g Turmeric

Crispy potato fry tossed in a fiery Chettinad spice blend. A flavorful and spicy side dish that's perfect for make-ahead lunches.

Total: 1 h 15 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 215
Protein: 4 g
Fat: 8 g
Carbs: 32 g

Ingredients

for 4 servings

Potatoes600 g
Onion150 g
Tomato100 g
Ginger-garlic paste20 g
Chettinad masala30 g
Curry leaves5 g
Mustard seeds5 g
Urad dal10 g
Vegetable oil30 ml
Salt5 g
Turmeric2 g

Method

6 steps

Boil the potatoes until tender, peel, and cut into cubes.
Heat vegetable oil in a skillet over medium heat. Add mustard seeds and urad dal, cooking until seeds pop.
Add curry leaves and chopped onions, sautéing until translucent.
Stir in ginger-garlic paste and chopped tomatoes, cooking until the tomatoes soften.
Add turmeric, salt, and Chettinad masala, stirring to combine.
Add the cubed potatoes to the skillet and fry, tossing occasionally, until the potatoes are crispy and well-coated with the spice blend.