(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
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.
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