Tuesday, December 11, 2012

Potato fry or cutlet


Ingredients (group I)
  • Potatoes - 2 big size (chopped lengthwise)
  • Onion - 1
  • Mustard & urad dal - 1/2 tsp
  • Tomato - 1
  • Curry leaves - few
  • Chilly powder - 1 tsp
  • Salt to taste
  • Oil for deep frying

To grind(group II)
  • Garlic - 4
  • Ginger - equal to garlic
  • Aniseed - 1 1/2 tsp
  • Cinnamon - 1/2 - 3/4 inch
  • Cloves - 4
  • Cardamon - 2
  • Coconut - 1 tbsp

Method
  • Grind the group II ingredients & keep it aside.
  • Half boil the potatoes & transfer it to the tissue towel, so that the moisture is absorbed. Then deep fry them.
  • In the wok pan add some more oil & put it on high medium flame.
  • Then through some mustard & urad dal. Add curry leaves & onions. Fry till the onions turn slight brown color.
  • Now add tomatoes, chilly powder & salt.When the tomatoes turns mashy, add the grind masala & mix well.
  • Slowly add the potatoes & mix gently. Reduce the flame to medium & keep mixing every 5 mints.
  • Remove from the flame, when you see some oil from the sides.

Tips for the recipe - This fry requires 2 or 3 spoons of more oil. For this recipe & i normally dont put the potatoes in the tissue towel after deep frying it(to remove the excess oil). I just directly put them in to the masala, since this requires oil. Instead of potatoes, you can also add plantains. You can chop them into cubes or 1/4 inch round slices.

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