Spicy Baby Potato Fry- Indian Style

Spicy Baby Potato Fry

Simple potato fry is a great side dish with rice and hot rasam. Potatoes with a perfectly crispy golden crust and tender, buttery inside is how we want our potatoes. Added to this is an explosion of flavor that you can't stop eating. there are days when I want to spend as little time as possible in the kitchen. Crispy potatoes with rice and rasam are absolute comfort food.

Potatoes are a versatile vegetable and come in handy whenever you want to whip up a quick meal. For me, this is an all-rounder and can be served for breakfast, lunch or dinner. Next time when you have friends coming over serve these with homemade dip as a starter. Your friends are going to love it. The chilly powder, tandoori masala and fennel add great flavor. Cornstarch and flour make it crispy. Even my kid who is a picky eater could be enticed into eating crispy baby potatoes. You can also add onions, garlic and bell peppers and make it according to your taste preference. This pan-fried spicy potato is delicious comfort food.

Cooking time- 15 minutes
Recipe type- Vegetarian side dish
Cuisine- Indian


Ingredients
Baby potatoes-15
Chilly powder - 1 1/2 tsp
Turmeric powder- 1/3 tsp
Tandoori masala- 3/4 tsp
Fennel powder-1/2 tsp
lemon juice- a few drops
salt to taste
oil -2-4 tsp
Butter- 1 tsp
corn starch or all purpose flour- 1/3 cup
Chopped green onions and coriander leaves for garnish

To make quick home made tandoori masala 

Kashmiri chili powder- 2 tbs
Pepper powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Cumin powder- a pinch
Garam Masala- 1/2 tsp
Kasoori methi powder- 1/2 tsp
Powdered dry mint (optional)- a pinch

You can mix this and store in air tight containers. You can use it to make potatoes, cauliflower and chicken

To make the potato fry

Clean potatoes and gently pierce each several times with a fork or just a toothpick. Pressure cook it with 3 cups of water and a teaspoon of salt for just one whistle. Switch off and let it cool down.
Alternatively, you can boil in an open vessel with enough water to cover the potatoes and salt and cook till fork tender.

Once cooked and ready to handle, peel off the skin.
Make a paste of the masalas, chilly powder, turmeric powder, tandoori masala, and fennel seeds. Gently apply on the potatoes. Let it marinate for 10 minutes.
Put the corn starch and flour in a zip lock bag (or on a flat plate and roll the potatoes ). Shake the potatoes in corn starch, shakes off the excess flour.
Heat oil in a skillet on high heat. Add potatoes and let it fry until they start getting golden on the bottom. Cover the pan and reduce the heat. Allow to steam and crisp for two to three minutes. Flip to the other side and increase heat. After 2-3 minutes toss around the potatoes in the hot pan for even browning. Garnish with coriander leaves, drizzle lemon juice and serve warm.

You might also like,
Potato Masala/Sadhya urulakiyangu masala
Vada Kootu Curry
Aloo Methi Curry
Vada Pav
Potato Bondas 
Koorka Irachi Curry/Chinese Potato Beef Curry

Try this...
Hope you will all enjoy..