Potato fry is everyone's favorite. There are different ways of cooking potato curry. We usually boil potatoes, mash them and add spices. But, in this recipe I did not boil them. I chopped them and cooked directly in kadai. So, this potato fry would be crispier. Sunil loves this potato fry as the potatoes are chopped lengthwise and they look like French fries 😝; so, is the given name - lumba (long) aloo fry 😜. This fry is the perfect combination for poondu rasam/garlic rasam. Do try this potato fry and let me know your feedback.
Ingredients:
Potato - 4
Oil - 2 tbsp
Asafoetida - 1 pinch
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1.5 tsp
Salt - as required
Method:
Wash, peel and chop potatoes lengthwise. Heat oil in a kadai, add asafoetida and cumin seeds. When they splutter, add chopped potatoes.
Add turmeric powder, red chilli powder & salt and mix well. Sprinkle some water, cover with lid and cook in low flame until potatoes are completely cooked.
Keep stirring in between. Sprinkle some more water if required. Do not let the potatoes turn mushy. Ensure that they are completely cooked and also they are crisp.
Note:
You can add 1 tsp of gram flour/ besan to get crispier potato fry.
Potato - 4
Oil - 2 tbsp
Asafoetida - 1 pinch
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1.5 tsp
Salt - as required
Method:
Wash, peel and chop potatoes lengthwise. Heat oil in a kadai, add asafoetida and cumin seeds. When they splutter, add chopped potatoes.
You can add 1 tsp of gram flour/ besan to get crispier potato fry.
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