Potato Fry Recipe
An Overview On Potato Fry Recipe :
Potato fry is a tantalizing dish that allures you with its golden crunchy finish.. Spruce up any meal with this lip-smacking potato fry and make it special...
An Insight into the origin of Potato:
Potato is a versatile vegetable which was introduced in India by the Portuguese in the 17th century and during the 18th and the 19th century, it became the well established crop in the hills and plains of India. It is widely grown in the Northern states like Himachal pradesh, Madhya pradesh, Assam, West Bengal, Uttar pradesh Maharashtra and Karnataka. It is an indispensable vegetable that has been used in all types of cuisines in India for a wide range of dishes starting from curries to kababs. Potato based dishes are always an attraction in any lunch party and wedges, cutlets, patties and pies make a huge hit. Besides being an exclusive ingredient in the Indian culinary history, it also occupies an important place in the street foods of India, especially the North. Be it Batata vada, pav bhaji, vada pav or aloo paratha, aloo chaat, aloo pakora and samosa potato dominates the entire street food. Apart from being used as a common vegetable, it is also used in the industries for the production of starch and alcohol.
An Insight into Potato Fry:
There are a plenty of potato based dishes which are universally popular and potato chips, french fires and potato wedges are a few of them. All iconic establishments and restaurants in India have innumerable potato based dishes (including this exotic potato fry) that begins with starters. Some of the popular South Indian potato based dishes are potato fry, potato kurma, puri masala and potato egg curry.
Potato fry is one such famous recipe that strikes a chord with kids and adults alike. It is one of the simple yet amazing dishes that the Indian cuisine has to offer. Potato fry is popular all over the country and each state has its own version of making this yummy fry. Some regions make it the plain way with some basic spices and some other regions spruce it up with other condiments like garam masala, pepper powder, cumin powder and fennel powder. For example, certain versions of Potato fry have the dominant flavor of ginger and garlic, while some other varieties have just the aroma of onion and red chilli powder. Here I have given the basic version of making the Potato fry in plain way simply with just a handful of ingredients easily within minutes at home. Indeed it is a must try kind of recipe for a beginner that takes you aback with its crispiness and exotic flavor without much ado.
Let us see the method of preparing this lip-smacking potato fry in minutes.
Ingredients Required To Make Potato Fry Recipe
How To Make Potato Fry Recipe
Wash and peel off the skin from the potatoes and chop them into long pieces and drop them into a bowl of water.
Place a saucepan in the stove and switch it on.
Add two tablespoons of sesame oil and when it gets heated, tip in a teaspoon of mustard seeds to it.
When it starts to splutter, drop in the chopped potatoes and sprinkle the required salt.
Blend in a teaspoon of red chili powder and coriander powder each.
Finally, add in a pinch of turmeric powder and stir well.
Pop the lid on after a good stir.
Lower the flame and let it cook for five to eight minutes approximately.
After some time, just open the lid to see whether the potatoes are being cooked up.
you can see the softened potatoes now and at this stage, sprinkle in a little more oil and alter the flame to high mode so that the potatoes get roasted well.
Let it cook for two to three minutes, and when they turn golden brown stir in well and turn off the stove.
Now the crispy potato fry is ready.
Serve the yummy potato fry hot with rice, roti or chapathi accompanied with dhal fry and papad.
How To Fry Potatoes- Some Tips And Tricks:
- The first and foremost tip is peel off the skin and drop them in ice water immediately after chopping to prevent discoloration.
- If the potatoes are absolutely fresh you need not peel off the skin and you can use it directly after washing it well.
- Choose fresh and firm potatoes and this gives you the best taste undoubtedly.
- Always make medium sized slices or cubes as it will absorb the masalas well and also if you make the slices too thin it may break while you stir in.
- Maintain the flame in low or medium mode throughout the process (except the last few minutes) as it gives the best result.
- Cover the vessel with the lid till the end as the moisture collected inside will soften the potato chunks desirably so that you need not add water at all at any stage.
- As much as possible serve it hot to relish its taste to the fullest. Just reheat it in a tawa or microwave for a few seconds while you serve.
- Always have it in mind that you should never use potatoes that have a greenish tint or which has sprouted or which have nodules in them as they are toxic.
- You can garnish the potato fry with some roasted curry leaves just before serving and it is optional.
Ingredients
Directions
Wash and peel off the skin from the potatoes and chop them into long pieces and drop them into a bowl of water.
Place a saucepan in the stove and switch it on.
Add two tablespoons of sesame oil and when it gets heated, tip in a teaspoon of mustard seeds to it.
When it starts to splutter, drop in the chopped potatoes and sprinkle the required salt.
Blend in a teaspoon of red chili powder and coriander powder each.
Finally, add in a pinch of turmeric powder and stir well.
Pop the lid on after a good stir.
Lower the flame and let it cook for five to eight minutes approximately.
After some time, just open the lid to see whether the potatoes are being cooked up.
you can see the softened potatoes now and at this stage, sprinkle in a little more oil and alter the flame to high mode so that the potatoes get roasted well.
Let it cook for two to three minutes, and when they turn golden brown stir in well and turn off the stove.
Now the crispy potato fry is ready.
Serve the yummy potato fry hot with rice, roti or chapathi accompanied with dhal fry and papad.
