Ingredients
- 500g of par boiled potatoes
- 3 large onions sliced
- 10- 12 curry leaves
- 2 inch cinnamon stick
- 1/4 tsp turmeric
- 1/2 – 3/4 tsp mustard seeds
- 1-2 tsp dried red chilli flakes
- Salt to taste
- Oil for deep frying + 1 1/2 tbsp oil for tempering
Make it step by step
- Cut the par boiled potatoes into wedges
- · Heat oil in a pan for deep frying and fry the potatoes until its slightly golden brown. Keep the fried potatoes aside.
- · Keep a frying pan on medium heat ( I used a non stick pan )and add 1 1/2 tbsp of oil
- · Add the mustard seeds, cinnamon stick and curry leaves. Let the mustard seeds pop.
- · Next add the sliced onions and cook for 1 minute. Add the potatoes, turmeric and salt.
- · Stir fry the potatoes for 5 minutes on low heat until the onions are slightly golden brown.
- · Lastly add the red chilli flakes cook for a minute.
- · Serve warm with rice/ roti/ bread
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Ruwani Kumar, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.