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You can also check other potato recipes
Dry Potato Fry
Potato Masala
Potato Poriyal
Potato Stew
Potato kurma
Potato Peas Pulav
Ingredients
- Potato - 4 (medium sized)
- Rice flour - 2 tbsp
- Chilli power - 2 tsp
- Coriander powder - 1.5 tsp
- Cumin powder - 1 tsp
- Turmeric powder - 1/5 tsp
- Garam masala - 1/2 tsp
- Fennel seeds - 1/4 tsp
- Salt - 1/2 tap or as per taste
- Oil - 3 tsp
1. Boil the potatoes and peel off the skin. Let it cool down. Cut into cubes.
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2. Add the rice flour and mix thoroughly so that potatoes are well coated with rice flour. Keep aside.
3. Mix all the powders and keep it aside.br />
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4. In a vessel or kadai, add the oil. When the oil is hot add the mustard seeds, urud dal and fennel seeds. When the mustard splutters, add all mixed powders immediately and mix well. Take care not to burn the powders. So keep the flame in low and do this process.
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5. Now add the rice coated potatoes to the kadai and mix it well with a spatula taking care not to break the potatoes to small pieces.
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6. When the potatoes are well coated with the masala, switch off the stove and serve with rasam Sadham or curd Sadham.
Notes:
1. I used Everest chilli powder and spiciness suits well for our taste buds. So you can increase or decrease the chilli powder accordingly.
2. Do not add any water in this procedure. You should cook the potatoes well but don't make it very soft.
