Potato is an essential vegetable in many Indian cooking. Madras recipes originate from Southern India and are very aromatic and tasty. This simple and delicious way of cooking potatoes which retain their full flavour and goes well with sambar, rasam, curd rice or any other rice varieties.
Madras Potato Chops
potatoes - 2 large size
turmeric powder - 1/4 tsp
salt - to taste
ginger - half inch piece
garlic - 3 cloves
curry leaves - 10
red chilli powder - 1 or 1 and 1/2tsp or up to your taste
coriander powder - 3/4 tbsp
rice flour - 1 tbsp
oil - 2 + 2 tbsp
Steps to follow:
1.Wash, peel and cut potatoes into half inch thick slices.Keep soaked in water to prevent discolouration.
2.Boil sufficient water with salt and pinch of turmeric,add potato slices and cook on high heat for 5 minutes.Drain the bar boiled potatoes and allow it cool.
4.Apply this paste on the parboiled potatoes and leave aside at least for 10 minutes.
5.Heat oil in a non stick shallow fry pan, pan fry potato slices with out over crowding the pan.
6.Turnover potato slices a couple of times and cook until crisp and completely cooked.
drain well on an absorbent kitchen paper and serve hot.
Recipe Source - Sanjeev Kapoor's Khana Khazana.
Happy to receive a cook book of Sanjeev Kapoor from Nabanita's Esho Bosho Aahare for winning in her home made spices contest..Thanks a lot Nabanita for the wonderful gift.
Linking this recipe to Viji's Show your styles to the world -SYS-W-Series -6 -July.
and also linking this recipe to Gayathri's Walk Through Memory Lane @ Manju's Kitchen.