Urulakizhangu Roast | Spicy Potato Roast


One of the easy and a well known south Indian recipe tried by all  is Potato fry. Its not only easy to make and also the most delicious potato roast as no one say no to it. We so far some how missed to post this tasty accompaniment earlier in this space. 
Today sharing the same and some tips on how to make crispy potato fry. Adding a tbsp of fried gram powder at the end of cooking gives crispy fry. Also adding crushed garlic at the final stage eliminates gastric issues. My Amma use to say roast the potato along with its skin to get cripsy potato, try this tip if u like.

Preparation & Cooking Time : under 30 minutes

Yield : 2 bowls

Ingredients:

Potato - 4 large
Roasted Daal Powder - 1 1/2 tbsp
Red Chilli Powder - 1 tsp or more as per taste
Garlic - 3 cloves, crushed
Asefatodia - 1/4 tsp
Turmeric Powder a pinch
Salt to Taste
Mustard seeds - 1tsp
Cumin Seeds - 1 tsp
Curry leaves few spring
Oil - 2 tbsp

Method:

  1. Wash and peel the skin of the potatoes. Put the peeled potatoes in water to avoid dis coloration. Skip this step if you want to use potato with skin.
  2. Chop the potato to small cubes. Heat a non stick fry pan or iron skillet. Add a tbsp of oil, once hot throw in mustard, cumin, curry leaves and asefotida. Wait until it starts to splutter. 
  3. Add the cubed potatoes without any water and saute well. Add generous pinch of salt and mix well. Cover the pan with a lid and cook for 5 minutes over low flame.
  4. After 5 minutes stir once and repeat the same for further 5 minutes. Uncover the pan and check a piece of potato cube for tender.
  5. When it cooks soft not mushy add the chilli powder, turmeric powder and needed salt. Combine well to coat the spice with potatoes. Continue cooking with drops of oil added in between at regular intervals until potato turns crisp and golden.
  6. Finally add the roasted daal powder to make the potato more crisp and crushed  garlic to enhance the flavor.
  7. Serve the potato fry with Sambar sadam or Rasam.

Note:

Adding a tbsp of fried gram powder at the end of cooking gives crispy fry.
Also adding crushed garlic at the final stage of fry eliminates gastric issues.


Related Posts:

More dry subji recipes
Potato Recipe


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