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Ingredients
Potato - 4 nos
Sambar powder - 1/4 tsp
Chilli powder - 1 tsp
Fennel powder - 1/4 tsp
Curry leaf - 5 leaves
Asafotida powder - a pinch
Salt - 1/4 tsp
Oil - 1/2 cup
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Preparation Method
Wash the Potato and cut them into thin slice approx 0.3cm (dont use slicer cut them by knife).
Add sambar powder, chilli powder, fennel powder, chopped curry leaf, asafotida powder and salt to the sliced potato. Let it marinate for 5 min.
Now Heat half of the oil in a dosai kal if not a pan with wide base. Reduce the heat to low and spread out the potato pieces evenly on the pan, see to that each and every piece is placed properly without touching each other. Fry them in batches and add oil accrodingly for every batch. Let it fry for 2 min, then turn sides and fry for 2 min. Remove from pan. Add the next batch.
Other names/spelling variations: Urullaikizhangu varuval, Urulai Kizhangu varuval. Urulai fry.
Urulai Kizhangu is Potato in Tamil language
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