Potatoes. What is about this root vegetable that can set my heart a-flutter. 🙂 This week I bought baby potatoes to make Dum Aloo. However, we were so full from the festive eating that we decided to skip the dum aloo and use the baby potatoes to make a stir-fry. This is a version where the potatoes are made even more crisper by using some rice flour.
Do give it a try. It is a smashing accompaniment to Sambar and Rice or Curd Rice.
Serves: 4
Time: 45 Mins
Ingredients
- Baby Potatoes – 25 to 30
or
Large Potatoes – 6 - Rice Flour – 1 tbsp
- Red Chilli Powder – 1 tsp
- Coriander Powder – 1/2 tsp
- Turmeric – 1/2 tsp
- Mustard Seeds – 1 tsp
- Curry Leaves – A Few
- Oil – 2 tbsp
- Salt to Taste
Method
- Place the potatoes in a large vessel.
- Pour enough water to cover the potatoes.
- Add 1 tsp salt.
- Pressure cook for just whistle. At this stage, the potatoes will just be parboiled.
- Let the pressure cooker cool.
- Peel the potatoes.
- If you are using baby potatoes, quarter them.
Or
If you are using regular potatoes, cut them into 1/2″ cubes. - Toss the potato pieces in rice flour. Ensure that the pieces are well-covered with the rice flour.
- In a wok or kadai, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Turn the heat to low.
- Add the curry leaves and stir-fry for 10 seconds.
- Add the chilli powder, coriander powder, and turmeric.
- Stir-fry for 10 seconds.
- Add the rice-flour dusted potato pieces.
- Turn the heat to medium-high.
- Stir-fry the potato pieces till the pieces are crisp and have browned edges.
- Turn off the heat.
- Add salt.
- Mix well.
- Serve warm with Sambar Sadam.
Tips
- Patience is the key to any good stir-fry.
- Do not cover while frying or even afterwards. The condensation will turn the pieces soft.
Oh heavens :). Another aloo dish to try now :).
kindly. u ve simple wow receipies.. b forwading on ma mail..b blessed
Thank you
Yum, is all I can say! Adding the rice flour to coat the potatoes is a work of a genius! Thanks Aruna for this recipe.
Got to try this! As I just love fried potatoes. And I’ve never made them with spices before.
Your potatoes look delicious!!!
Wow! These potatoes look fabulous. Thanks for all your spice tips, I’m definitely going to have to try these out! If you have a minute, I’d love your thoughts on my spicy aubergine fries 🙂 https://goodfoodmarsh.wordpress.com/2014/08/27/spicy-aubergine-fries/
This looks delicious! I love Indian food and I am now following your blog. Can’t wait to try your recipes!
Yummy! I love them
Aruna, I am drooling here by looking at these potatoes, so yummy 🙂
Love rice flour for fries. amma also cooks this way and I follow
For me, this technique was new. Now my family is in love with this method. 🙂
Besan flour and rice flour helps a lot for fries with less oil:-) I know Aruna, after tasting potato in this way cant change its so addictive
Hey, I will try the besan too. Thanks so much for the tip!
Sure Aruna:-)
The joys of simple cooking and how good that stir fry looks!! Never knew about rice flour addition – interesting!!
Rice flour was a discovery for me too!
Very nice 🙂
Looks yummy!! Always a fan of potatoes 🙂
delicious and elegant fry Aruna…
this looks so good and will go so well with steaming rice and dal 😀
Absolutely…. Or you could snack on the potato by itself. 🙂
I love roasted crispy potatoes and this looks delicious. Love the flavours.
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
gud when did you put salt .
Thank you for pointing out the oversight. Added the instruction.