Potato fry is one such recipe that comes to my salvage whenever I have no time to cook a detailed meal or when I am extremely tired to cook up a dal-sabzi meal and nevertheless when my fridge is left with no leftovers for me ;P. Its only when I am all by myself mind you, that’s because I can live on curd rice and a side of potato fry.Aah...delish!
Potato fry and curd rice/yogurt rice with a dash of pickle makes a simple and satisfying meal.
I thinly slice the potatoes to 2 inches and coat it with salt, red chilli powder, asafoetida and some coriander powder and fried till tender makes an appetizing side dish. The crispy outside and the soft starchy inside make it appetizing and delicious.Here's how it looks after coating with the spices.
1 large potato (any variety would be fine)
1 tsp red chilli powder
¼ tsp asafoetida
½ tsp dhania jeera powder
¼ tsp turmeric powder (optional)
Salt to taste
1 to 2 tbsp of corn meal or semolina (suji rava) for breading
1. First up wash the potatoes nicely, I sometime leave the skin on. You can peel off the skin too with a peeler. Slice the potatoes about 2 to 3 mm thick and rinse once more in water. Drain and pat dry on a cloth or paper towel.
2. In a wide mixing bowl add the potatoes; add salt, red chilli powder, dhania jeera powder, and asafoetida and turmeric powder. Mix well and make sure that the spices are coated well.
3 Let it sit for about 5 to 10 minutes maximum. (if you let it sit for long time then potato releases lot of water)
4. Heat a griddle, when hot add few tsps of cooking oil (about 2 to 3 tsp). Bread the potato with corn meal/semolina and place on the hot griddle. Lower the heat to medium low, add another 2 to 3 tsp of oil all over the potato fry, and let it cook for about 2 to 3 minutes. Slowly flip on the other side and cook further for about 2 to 3 minutes, or just use a fork and pierce on the potato and if it’s soft then it’s cooked.
5. Serve alongside rice and dal or just as a snack.