potato-65

Spicy Potato 65

Published on December 5, 2012 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6

Spicy Potato 65 is a hot and spicy vegetarian dish.

Here fried crispy potatoes are cooked with  Hyderabadi flavor and spices. It’s a great starter to serve and are best accompanied with any type of rice.

 

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Ingredients

  • Medium sized potatoes - 5
  • Chopped garlic: 5-6 cloves
  • Ginger & Garlic Paste - 1/2 tbsp
  • Slited green chilies - 3
  • Red chilies - 2-3
  • Turmeric powder - 1 tbsp
  • Red chili powder - 3/4 tsp
  • Fresh curry leaves - 8-10
  • Fresh curd - 1/2 cup
  • Lemon/ lime juice - 1tbsp
  • Chopped cilantro - 3 tbsp
  • Red color: 1 tsp (optional)
  • Ajinamoto - 1/2 tsp (optional)
  • Salt - as required
  • Oil - enough to deep fry
  • For batter: Turmeric powder: 1/2 tsp
  • Red chili powder - 1 tsp
  • Ginger - 1/2 tbsp
  • Chopped garlic: 2-3 cloves
  • Cornflour - 4 tbsp
  • Fresh curd - 3-4 tbsp
  • Refined flour - 2 tbsp
  • Salt - To taste

Nutrition Info

Instructions

  1. Parboil the potatoes. Peel the outer skin and cut them into cubes.
  2. Add Turmeric powder, Red chili powder, Corn flour, Refined flour, half cup of curd, lime juice and salt to the potato pieces and mix them well.
  3. Heat the oil in a wok.
  4. Place the potato pieces one by one carefully so that it does not stick to each other.
  5. Fry them until they turn to golden brown and crispy.
  6. Now it's time to make gravy. So, for that Heat 2 tbsp oil in another pan.
  7. Add the chopped garlic and saute till fragrant.
  8. Put curry leaves, green chilies and red chilies. Saute it for few seconds.
  9. Now beat the yogurt with a little salt and add it to the pan. At this moment, you can also drop little red color.
  10. When gravy becomes thick, add fried potatoes, lime juice and ajinamoto in it.
  11. Finally garnish it with chopped cilantro.
  12. So, tan ta tan... it's ready to serve.
  • Servings : 2
  • Ready in : 35 Minutes
  • Course :

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