Potato Fry Recipe - Batatyachya Kacharya
Potato Fry is a crispy and delicious pan fried dish to enjoy with some rice or roti. It is a very quick and easy dish without adding onion and garlic.
Ingredients
- 700 grams Potatoes
- 2 tbsp Coconut fresh, grated
- 1 tbsp Coriander leaves
- 1 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida/hing
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1/2 tsp Kashmiri red chili powder
- 1 1/4 tsp Salt or as required
- 2 tbsp Oil
Instructions
- Wash the potatoes to remove the dirt from them and peel them off with a peeler.
- Cut the potatoes in half, lengthwise. Keep the flat side down and cut lengthwise again.
- Next, cut them into triangular shaped thin slices.
- In a wide pan, add some oil on medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds and let them splutter. Then, add asafoetida and turmeric powder.
- Transfer the prepared potatoes and mix them well.
- Mix some salt, red chili powder, Kashmiri red chili powder, and mix everything well.
- Cover the pan with a lid and let the potatoes cook on medium high heat for 3-4 minutes.
- Stir the potatoes, cover the pan with a lid, and cook the potatoes for another 3 minutes on medium high heat.
- Next, mix the potatoes, cover the pan with a lid, and cook the potatoes on low heat for about 3 minutes or until cooked well.
- Transfer the grated coconut and cook the potatoes without covering them with the lid for 2 minutes.
- Add coriander leaves, mix, and serve.
Notes
- Use large sized potatoes for making bigger slices.
- Cut the potato slices very thin and similar for even cooking.
- Use the sliced potatoes immediately after cutting or else the potatoes will turn dark.
- Do not soak the sliced potatoes in water or else they will not turn crispy and will lose their shape. .
- Cooking the potatoes on medium high heat is very important to make the potatoes crispy.