POTATO DISHES

POTATO FRY – CRISP - URLAGEDDA VEMPUDU

INGREDIENTS

1. potatoes – ¼ kg
2. chilli powder – 2 tsp
3. turmeric powder – ½ tsp
4. salt to taste
5. oil for frying
6. mustard – ½ tsp
7. urudh dhal- 1 tsp

METHOD

1. boil the potato, peel the skin, & cut into 4 pieces – should not be too soft
2. take a bowl add turmeric powder, chilli powder, & salt add little water & make a paste
3. to this paste add the cut potatoes, mix well & keep it aside for 5 minutes
4. heat 4 tbsp of oil in a pan, add mustard when it crackles add the urudh dhal & fry the potatoes till they are crisp
5. this goes well with hot rice & sambar

POTATO FRY WITH ONION -URLAGEDDA VEMPUDU

INGREDIENTS

1. same as above + 2 big onions cut lengthwise

METHOD

1. heat oil in a pan, add mustard , when it splutters add the urudh dhal & fry
2. then add the onions & fry well till golden brown
3. to this add turmeric powder, chilli powder, & salt & add enough water to cook the masala - fry till the raw smell of the chilli powder goes
4. now add the boiled & cut potato & fry well
5. some add tomatoes – after adding the onion- purely optional

POTATO FRY WITH GINGER & GARLIC

INGREDIENTS

1. potato – ¼ kg- boiled , peeled & cut  into 4 pieces
2. onion – 1 big – cut lengthwise
3. ginger – 1” piece
4. garlic – 6 to 8 flakes
5. green chillies – 4
6. chillipowder – 1 tsp
7. turmeric powder – ½ tsp
8. salt to taste
9. oil – 4 tsp
10. mustard – ½ tsp
11. urudh dhal – 1 tsp

METHOD

1. heat oil in a pan , add mustard, when it splutters add the urudh dhal & fry
2. grind the ginger, garlic, green chillies, & onion into a paste & add this & fry
3. to this add the chilli powder, turmeric powder, & salt & fry for a while
4. now add the potatoes & fry well – it will be greyish in colour

POTATO & PEAS FRY - PATTANI URLAGEDDA FRY

INGREDIENTS

1. potatoes – ¼ kg boiled , peeled & cut into pieces
2. fresh green peas- ¼ kg
3. onion – 1 or 2 cut lengthwise
4. ginger – 1 big piece
5. garlic – 10 flakes
6. chilli powder – 2to 3 tsp
7. turmeric powder – ½ tsp
8. cinnamon – 1
9. cloves – 3
10. bay leaf – 2
11. oil for frying

METHOD

1. heat oil in a pan & fry the cinnamon, cloves & bay leaf
2. then add the onion & fry till golden brown
3. then add the ginger garlic paste, & fry in oil for a while
4. to this add the chilli powder, turmeric powder & salt & stir well & then add little water & cook
5. to this add the fresh green peas & fry for a while & cook- if there is not enough water add a little
6. when the peas is cooked add the potatoes & fry well till it is almost dark brown in colour

POTATO- ONION – TOMATO – CHUTNEY FOR CHAPPATHI

INGREDIENTS

1. potatoes – 1/4kg
2. onion – ¼ kg
3. tomatoes – ¼ kg
4. chilli powder- 3 tsp
5. turmeric powder – ½ tsp
6. salt to taste
7. oil for frying
8. mustard – ½ tsp
9. urudh dhal – 1 tsp

METHOD

1. wash the potato well & cut into thin bits with the skin
2. cut the onion into fine pieces
3. cut the tomatoes also into small pieces
4. heat oil in a pan add mustard when it crackles add urudh dhal & fry
5. then add the onion & fry well & add chilli powder, turmeric powder & salt, add enough water & cook till dry – this is onion chutney for puri & chappathi
6. after frying onions , add the tomatoes ,fry & add chilli powder, turmeric powder, salt & water & cook – this is tomato chutney for puri & chappathi- ( (thokku)
7. after frying the onion, tomatoes, add the potato pieces fry for a while in oil & then add chilli powder, turmeric powder, salt & water & cook till the potato is cooked- ( potato should not be very soft )- remove from the fire & serve with chappathies