Potato Roast | Urulaikizhangu Varuval


This recipe will be very crispy and also taste much different from the usual potato fry. It can be served along with Sambar rice, curd rice or any other variety rices.


Potato 250 Grams
Onion 1 No (Medium Sized)
Garlic 3 Pods
Fennel Seeds 1/2 Tablespoon
Poppy Seeds 1/2 Tablespoon
Curry Leaves A Strig
Turmeric Powder A Pinch
Chilli Powder 1/4 Tablespoon
Mustard 1/4 Tablespoon
Salt To Taste
Oil 2 Tablespoons

Preparation Method
  • Wash and peel off the potato skin and cut the potatoes into long slices. (Similar to that of french fries).
  • Heat a pan and add a tablespoon of oil and fry the potato slices till they turn crispy.
  • Meanwhile grind onion, garlic, fennel seeds, poppy seeds to a fine paste.
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  • Once the potato has been fried well, transfer it to a plate.
  • In the same pan add a tablespoon of oil, and add mustard, curry leaves. Once they splutter, add the ground paste to the oil and fry it well.
  • Add turmeric powder, chilli powder, salt and mix everything together.
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  • Add the fried potatoes to the masala and mix well.
  • Let it remain for couple of minutes so that the masala gets coated well on the potatoes.
  • Then turn off the flame and transfer to the bowl for serving.
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