Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chettinad potato fry. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chettinad Potato Fry is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Chettinad Potato Fry is something that I’ve loved my entire life.

Chettinad (a small region in the state of Tamil Nadu India) is well known for its freshly ground spicy spice mixes. Today, I am sharing a very simple yet delicious Chettinad Potato Fry / Urulaikilangu Fry recipe with all. Chettinad Potato Fry is a simple and tasty south Indian potato fry recipe.

To begin with this particular recipe, we must prepare a few ingredients. You can have chettinad potato fry using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chettinad Potato Fry:

1. Make ready For Chettinad Masala
2. Take 1 tbsp Urad dal
3. Get 1 tbsp Chana dal
4. Take 2 tsp Cumin seeds
5. Get 1 tbsp Coriander seeds
6. Prepare 5 Red dried chilies
7. Prepare 1 tsp Black pepper corn
8. Take Other Ingredients
9. Make ready 15-20 Boiled and Peeled Baby Potatoes
10. Get 1/2 cup Onion chopped
11. Prepare 8-9 Curry leaves
12. Make ready 1 tsp Mustard seeds
13. Get 1/4 tsp Turmeric powder
14. Make ready to taste Salt
15. Prepare Pinch Asafoetida
16. Prepare 2 tbsp Oil

A perfect side dish for any rice varieties. Chettinad masala or the ground spices masala powder is used in the chettinad cuisine. Chettinad cuisine is a spicy and aromatic cuisine in southern India. This chettinad aloo fry is seasoned with chettinad masala, a ground powder of dry roasted spices which include coriander seeds, Cumin, carom, star anise, cardamom, cloves, fennel, mace, peppercorns, poppy… Chettinad Potato Fry Recipe Card.

Instructions to make Chettinad Potato Fry:

1. For Chettinad Masala - Dry roast all the whole dry spices for 2-3 minutes on a medium to low flame. Let it cool down. Grind it to a coarse powder. You can store this masala in an airtight container as well and keep it refrigerated. It stays fresh up to a month.
2. For Chettinad Potato Fry - Heat oil in a pan. Add mustard seeds. Let it splutter. Now add curry leaves and onions.
3. Once onion gets sauteed, add Boiled and peeled baby potatoes. Mix well gently and cook it for 2 to 3 minutes.
4. Add salt and prepared Chettinad Masala to it. Stir it well. Only 3/4 prepared masala will go in this recipe or you can adjust as per your taste. and remaining you stored as I mentioned earlier.
5. Let it cook for 5 to 6 minutes or it turns slightly golden. Switch off the flame.
6. Chettinad Potato Fry is ready to serve. Garnish it with freshly chopped coriander, whole red chili and serve it with Rice, Chapati or Puri.

With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal. I think I have told this in as many posts as possible. This Chettinad Potato Fry is no exception to it. Seasoning: the seasoning are mustard seeds, fennel seeds and channa dal are added. Here the channa dal has to be soaked prior to cooking and fried to a light golden colour that's when you.

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