This has been a staple in my growing up days. Potato fry vegetable with roti was an endless affair during those Sunday afternoons and if combined with Rajma Chawal, fried mirchi and papad I would be in pure heaven. In this demanding world of staying healthy, eating right these are a few indulgences that make each cheat day a look forward to day. Copious amount of oil and lots of aloo this is carb at it’s worst. I made this for the kids being Sunday along with arhar dal fry.
The trick is to cut the potato round put it in water and put it in the fridge for 30 mins till cold. Then take them out and dry them with a towel and pat them dry
8 potatoes peeled and cut in rounds
Generous amount of oil
2 teaspoon turmeric powder
2 teaspoon chilli powder
1 teaspoon cumin
2 teaspoon sugar
Salt to taste
Pinch of asafoetida
Method
Peel the potatoes cut them in rounds and place it in a bowl of cold water or add water and put in fridge for 30 minutes. Take a non stick pan and add oil enough to cover the base. Add cumin seeds and one they crackle add asafoetida. Take potatoes out of the water on a cloth and pat it dry. Add it to the non stick in batches and use a non stick spoon to mix it well till all the potatoes are covered well in oil. Stir well till potatoes are half done cause you won’t be able to stir as much once potatoes become tender. Once half done, add turmeric, salt and chilli powder. Be careful while mix now cause we don’t want the potatoes to break else the whole purpose of golden brown potatoes will be defeated. Keep flame on slow and let the potatoes cook on slow flame for about 20 minutes turning them over gently on and off. You will the first golden browns on the base and at that time add the sugar. Turn them over several times gently and keep it on slow flame for another 15 minutes till you most of them turning golden brown. Touch with hand to see if all are cooked well. Add coriander and serve with roti.
Serves 5
Calories per serving 220 calories