date: 2020-11-23T18:19:01.841Z image: https://img-global.cpcdn.com/recipes/0668cf982825168f/751x532cq70/chettinad-potato-fry-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/0668cf982825168f/751x532cq70/chettinad-potato-fry-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/0668cf982825168f/751x532cq70/chettinad-potato-fry-recipe-main-photo.jpg author: Cecilia Webb ratingvalue: 5 reviewcount: 48933 recipeingredient: - " Potato" - " Gingelly oil" - " Mustard" - " Cumin" - " Curry leaves finely chopped" - " Urad dal" - " Hing" - " Turmeric powder" - " Salt" - " Dry Roast and Powder" - " Urad dal" - " Channa dal" - " Dry red chilli" - " Kashmiri red chilli" - " Black pepper" - " Cardamom" - " Poppy seeds" - " Fennel seeds" - " Dry coconut" recipeinstructions: - "Boil potatoes in cooker for one whistle. Peel the skin off and cut into cubes." - "Dry roast all the ingredients under the topic "powder" except coconut. Add coconut after switched off the flame. Cool down and grind into coarse powder." - "Heat kadai add oil once hot temper with mustard and cumin. Once mustard spluttered completely add urad dal. Once dal turns to golden colour add curry leaves." - "Now reduce the flame to sim. Make sure oil is not too hot. Now add high, roasted masala and finely add turmeric. If you add turmeric at beginning it burn quickly and don't give nice colour and flavour. Add salt." - "Now add the potato immediately and give stir. Don't mash it stir slowly and the same time masala should coat on all the sides." - "Now increase flame little bit. Roast until it become crispy." - "Serve hot as a side dish for sambar, rasam or curd rice." categories: - Recipe tags: - chettinad - potato - fry katakunci: chettinad potato fry nutrition: 221 calories recipecuisine: American preptime: "PT22M" cooktime: "PT51M" recipeyield: "1" recipecategory: Dessert ---  Hello everybody, it's me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, chettinad potato fry. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious. Chettinad Potato Fry is one of the most popular of current trending meals in the world. It's enjoyed by millions every day. It's easy, it's fast, it tastes delicious. Chettinad Potato Fry is something which I've loved my whole life. They are nice and they look wonderful. This Chettinad style recipe is a potato roast recipe cooked in a different and flavorful way. It is not the same as regular aloo fry. Plus this recipe is not deep fried and it is made in very less oil. This spicy potato fry or potato roast recipe gets the flavours from spicy dry roasted Chettinad Masala. To get started with this recipe, we must first prepare a few ingredients. You can cook chettinad potato fry using 19 ingredients and 7 steps. Here is how you cook that. ##### The ingredients needed to make Chettinad Potato Fry: 1. Prepare Potato 1. Get Gingelly oil 1. Prepare Mustard 1. Take Cumin 1. Prepare Curry leaves finely chopped 1. Get Urad dal 1. Make ready Hing 1. Take Turmeric powder 1. Make ready Salt 1. Get Dry Roast and Powder: 1. Prepare Urad dal 1. Take Channa dal 1. Take Dry red chilli 1. Prepare Kashmiri red chilli 1. Make ready Black pepper 1. Prepare Cardamom 1. Make ready Poppy seeds 1. Get Fennel seeds 1. Take Dry coconut This Chettinad Potato Fry is no exception to it. This is made with freshly ground spices, which not only enhances the flavour but also adds a magical taste to it. Chettinad cuisine is well known for their freshly ground spice mixes and this recipe is no exception. Among the myriad ways to prepare this fry, Chettinad Potato Roast is one very scrumptious dry curry. ##### Steps to make Chettinad Potato Fry: 1. Boil potatoes in cooker for one whistle. Peel the skin off and cut into cubes. 1. Dry roast all the ingredients under the topic "powder" except coconut. Add coconut after switched off the flame. Cool down and grind into coarse powder. 1. Heat kadai add oil once hot temper with mustard and cumin. Once mustard spluttered completely add urad dal. Once dal turns to golden colour add curry leaves. 1. Now reduce the flame to sim. Make sure oil is not too hot. Now add high, roasted masala and finely add turmeric. If you add turmeric at beginning it burn quickly and don't give nice colour and flavour. Add salt. 1. Now add the potato immediately and give stir. Don't mash it stir slowly and the same time masala should coat on all the sides. 1. Now increase flame little bit. Roast until it become crispy. 1. Serve hot as a side dish for sambar, rasam or curd rice. Chettinad cuisine is well known for their freshly ground spice mixes and this recipe is no exception. Among the myriad ways to prepare this fry, Chettinad Potato Roast is one very scrumptious dry curry. Are you looking for Chettinad Potato Fry recipe? This versatile and humble vegetable and endless possibilities. Here we have created amazing potato recipes for you. So that's going to wrap this up with this exceptional food chettinad potato fry recipe. Thanks so much for your time. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!