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.