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April 29, 2020 Curry

POTato Fry – Crunchy spicy fry

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Aloogedde fry or Potato fry is a quick and easy dry fry which is made usually as a side dish along with Rasam or dal. Potato fry is a dry fry which is spicy and crunchy and and tastes absolutely scrumptious. I also make it on raining evenings like today and serve it hot with the most yummiest rusk chutney and masala chai.

*Aloogedde in kannada = Potato

Aloogedde fry or Potato fry is a quick and easy dry fry, cruchy and spicy which is made usually as a side dish along with Rasam or dal.

Ingredients

1/4 kg – Baby potatoes / regular potatoes

2 Tbsp – Oil of your choice

2 tsp – Rasam powder or red chilly powder

1/2 tsp – Turmeric

1 Tbsp – Mustard seeds

Salt to taste

Handful of curry leaves

Fresh coriander leaves

Lemon juice

 

Method

Boil the baby potatoes in a pressure cooker and peel it off.

If you are using regular sized potatoes, cut them into cubes and soak it in salt water for 1/2 hour. I usually keep the peel when I am using this. But you can choose to peel it.

In a non stick pan, heat the oil and add mustard seed to it. Let it crackle.

Add curry leaves and let it crisp up.

Now add the boiled or cubes potatoes and on high flame toss it well.

If you are using cubed potatoes cover the pan with a lid, and cook it on a low flame till it is cooked well.

If you are using the baby potatoes you don’t need to cover it and cook.

Once the potatoes are cooked add salt, rasam powder and toss it well.

Keep the flame high and toss it regularly and roast it till the potatoes start crisping up and turning nice and golden brown.

Add finely chopped coriander leaves and squeeze half a lemon and serve it hot.

Aloogedde fry or Potato fry is a quick and easy dry fry, cruchy and spicy which is made usually as a side dish along with Rasam or dal.

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Potato Fry - Crunchy spicy fry
 
Aloogedde fry or Potato fry is a quick and easy dry fry, cruchy and spicy which is made usually as a side dish along with Rasam or dal.
Ingredients
  • ¼ kg - Baby potatoes / regular potatoes
  • 2 Tbsp - Oil of your choice
  • 2 tsp - Rasam powder or red chilly powder
  • ½ tsp - Turmeric
  • 1 Tbsp - Mustard seeds
  • Salt to taste
  • Handful of curry leaves
  • Fresh coriander leaves
  • Lemon juice
Instructions
  1. Boil the baby potatoes in a pressure cooker and peel it off.
  2. If you are using regular sized potatoes, cut them into cubes and soak it in salt water for ½ hour. I usually keep the peel when I am using this. But you can choose to peel it.
  3. In a non stick pan, heat the oil and add mustard seed to it. Let it crackle.
  4. Add curry leaves and let it crisp up.
  5. Now add the boiled or cubes potatoes and on high flame toss it well.
  6. If you are using cubed potatoes cover the pan with a lid, and cook it on a low flame till it is cooked well.
  7. If you are using the baby potatoes you don't need to cover it and cook.
  8. Once the potatoes are cooked add salt, rasam powder and toss it well.
  9. Keep the flame high and toss it regularly and roast it till the potatoes start crisping up and turning nice and golden brown.
  10. Add finely chopped coriander leaves and squeeze half a lemon and serve it hot.
3.5.3251

 

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Categories: Curry Tags: aloogeddefry, basic, delicious, food photography, food styling, foodart, foodgasm, foodie, foodlove, foodphotography, foodporn, foodstyling, homemade, Indian, indianblogger, madaboutkitchen, potatofry, Simple, spicy

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About Madhuri

An accessory designer,an artist, a mother of a toddler and someone who loves cooking, trying my hand on blogging as well. Cooking for me is no different from painting or designing a lamp. It gives the same joy of playing with taste, texture like i get while playing with colours.

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