Crispy potato fry reminds me of our days in Chennai; when our children were in school. Our helper used to make this for our children as they loved it with lemon rice. An ideal combination for Lemon rice is potato fry. I am not so fond of the combo as both are carb based dishes. However, you can have it either with vegetables or a protein (fish/meat) dish along with pappadam and cucumber raita.
Its a quick, simple and delicious dish with a few ingredients and is a good accompaniment to roast meat, if you prefer a fusion combo.
Time: 25 minutes serves:2-3 persons
250 grams potato, scrubbed; washed and cubed with the skin (as shown in the photo)
1/4 tsp turmeric powder
1 tsp Kashmiri chilli powder (if you dont have Kashmiri chilli powder, use red chilli powder to suit your level of heat tolerance)
1/2 tsp chilli powder
11/2-2 tbsp oil
1/2 tsp mustard seeds
1 tsp black gram/ urad dhal
1 dried red chilli, crushed
a pinch of asafoetida
a few sprigs of curry leaves
1.Heat oil in a non-stick pan.
2. When hot, add the seasoning in the order given in the recipe for seasoning. When the urad dhal is slightly golden brown, add the potatoes and the rest of the ingredients. Mix well and fry, adding water if necessary. You may need to sprinkle a little hot water if the potatoes become very dry.
3. When the potatoes are done, increase the heat and fry a little longer till they become crispy.You may add a little bit oil if necessary.