Potato fry in a jiffy


5 min


15 min

Potatoes are one of the most commonly found vegetable in any grocery store and its something which is available around the year. Heard they were the staple meal during the World Wars as they were cheap, could be grown easily and are packed with nutrients. The potatoes add great volume to the gravies, forms the base to the patties or can just be tossed in oil with salt and pepper.

One might be a fanatic food enthusiasts or a passionate cook, but there will be days when that person will be more than happy to cuddle around the warm corner of the couch with just yogurt rice and this potato fry in hand. For those who are looking for an easy fix side and for those bachelors out-there (even for those women-next-door lazy cooks), here comes a crispy solution.

Today’s post is a very simple dish cooked by grilling the boiled potatoes with chilli powder and dried fenugreek leaves. Thanks N for sharing this recipe with me.

6 red potatoes – boiled
1tsp mustard seeds

2tsp urad dhal
1tsp turmeric powder

1/2tbs chilli powder
1tbs kasurimethi / dried fenugreek leaves
1tbs oil
Salt to taste

Heat the skillet on a medium flame. Once they are warm, drizzle oil and let it smoke a bit. Throw in the mustard seeds, urad dhal and cook for 30sec. Let them splutter.

Slice the potaotes (with the skin on) into small chunks and add them to the skillet. Toss it well to mix with the oil. Sprinkle the turmeric and chilli powder and cook till the raw smell disappears and cook till the skin gets crispy.

Crush the dried fenugreek leaves between the hands and sprinkle them over the crispy potatoes. Cook for further 1-2 minutes. Add salt to taste and serve hot.

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  1. I seem to have been underestimating the versatility of a potato. I recently got my hands on a very good Indian cookbook and have begun to appreciate how many delicious ways there are to prepare them.

    This recipe looks wonderful, particularly the use of fenugreek leaves.

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