Ingredients:
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Potatoes
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4 medium
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Oil for deep frying
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Ingredients for Marinating:
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Ginger-garlic paste
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½ tsp
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Turmeric powder
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2 pinch
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Red chilli/Coriander powder mix
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1 tsp full
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(Red chilli and coriander powder mix :: 100 : 150 gms)
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Pepper powder
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3 pinch
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Fennel powder
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¼ tsp
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Garam masala powder
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¼ tsp
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Salt
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½ tsp
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Red food colour
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little
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Corn flour
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3+1 tbsp
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Maida (AP flour)
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1 tbsp
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Curry leaves
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few
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Method:
- Wash and scrap the skin of potatoes. Cut into medium sized cubes. Boil two cups of water with little salt (1/2 tsp) in a vessel. Drop the potato pieces. Once the water starts boiling, continue boiling in high flame for 3 minutes. Immediately drain the water using a colander. Allow it to cool in the colander itself.
- Mix all the ingredients mentioned for marinating except 1 tbsp of corn flour and curry leaves in a bowl. Transfer potato pieces into this mixture and toss well. No need to add water. Keep aside for 15-20 minutes. Then sprinkle remaining 1 tbsp of corn flour (add if needed more. Potatoes should be well coated and dry) and mix well with out breaking the pieces.
- Heat sufficient oil in a kadai to medium hot. Lower the flame and drop few pieces of potatoes and fry till crisp. Repeat with remaining potato pieces. To last batch of pieces, add curry leaves along with and fry.
Serve as a snack or side dish to any rice item.
