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Crispy, spicy pan-roasted baby potatoes with a classic South Indian tempering. This simple yet flavorful potato fry is the perfect side dish for sambar, rasam, or curd rice.
For 4 servings
Wash the potatoes well. Boil them in salted water until they are tender but still firm (a knife should go through with slight resistance), about 10-12 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add mustard seeds and let them splutter completely. Add urad dal and chana dal. Sauté for about 30-40 seconds until they turn light golden. Add curry leaves and asafoetida, and sauté for a few seconds until fragrant.
Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
Add the ginger-garlic paste and cook for one minute until the raw smell disappears. Lower the heat and add all the spice powders: turmeric, red chili powder, and coriander powder. Stir and cook for 30 seconds, then add the salt. Immediately add the boiled potato cubes. Gently toss to coat them evenly with the masala, being careful not to break them.
Cook on medium-low heat for 10-12 minutes, stirring every few minutes, until the potatoes are well-roasted and have a crispy, golden-brown crust. Avoid stirring too often to allow the crust to form.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
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Crispy, spicy pan-roasted baby potatoes with a classic South Indian tempering. This simple yet flavorful potato fry is the perfect side dish for sambar, rasam, or curd rice.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 253.82 calories per serving with 3.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Skip the onion and ginger-garlic paste. You can add a pinch more asafoetida for flavor.
Use canned baby potatoes (drained and rinsed) or leftover boiled potatoes to save time on boiling.
Reduce the red chili powder to 1/2 tsp and add 1/4 tsp of black pepper powder for a milder, less spicy version.
Reduce oil to 2 tbsp and use an air fryer to roast the potatoes after tossing them with the masala.