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Chettinad potato fry

Chettinad Potato Fry

Chettinad Potato Fry is an easy yet spicy potato fry cooked in homemade Chettinad Masala. Chettinad aloo fry makes for a perfect appetizer or a side dish.
4.75 from 4 votes
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Course: Appetizer, Breakfast, curry
Cuisine: indian cuisine
Keyword: potato, spicy
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 3
Calories: 75kcal
Author: Rekha Kakkar

Ingredients

(For Chettinad Masala)

  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Carom Seeds
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Black Pepper
  • ½ Cinnamon Stick
  • 1 Star anise
  • 2-3 Cardamom
  • 1 teaspoon Poppy Seeds
  • 3-4 Red Chili

( For Potato Fry)

  • 300 gram Potatoes Boiled
  • Oil
  • pinch Hing/ Asafoetida
  • 1 teaspoon Cumin Seeds
  • ½ teaspoon Urad Dal
  • ½ teaspoon Chana Dal
  • 1 teaspoon Mustard Seeds
  • Sprig of Curry leaves
  • Salt to taste
  • 1 teaspoon Red chili powder
  • 2 teaspoon Chettinad Masala
  • 2 Red Chili

Instructions

How To Make Chettinad Potato Fry

  • Heat oil in a pan and when it starts to smoke add a pinch of Hing in it.
  • Then add cumin seeds. When the cumin starts to crackle add urad dal, moong dal in it. After that break two red chilies and add them in the pan.
  • Stir them well and when they are well roasted add boiled potato pieces in the pan.
  • Mix the potatoes well with the spices and add a sprig of curry leaves.
  • After that, add salt to taste, red chili powder and two teaspoons of Chettinad masala.
  • Cook them for 3-4 minutes and then when it is well cooked, turn off the heat. Serve hot as an appetizer or with a paratha.

Nutrition

Calories: 75kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 343mg | Fiber: 4g | Sugar: 4g | Vitamin A: 935IU | Vitamin C: 109mg | Calcium: 73mg | Iron: 3mg