POTATO TAWA FRY

Potato tawa fry is a delicious, easy to make recipe made with potatoes. Potatoes are marinated in a spice blend and then shallow fried in oil. It is a side dish mostly served with rice. It goes really well with SAMBAR rice, CURD RICE or any VARIETY RICE.

Potato tawa fry can be made in so many different ways. Every recipe uses almost the same basic ingredients, but the method of cooking might be slightly different. Each recipe has its unique taste and flavour to it.

ABOUT THE RECIPE:

The potato tawa fry that we usually make in our home is a two step process. We cook the potatoes with the spices and then shallow fry them in oil.

This is kind of a make ahead recipe. The cooked potatoes can be stored in the refrigerator for about a week, and can be fried when needed. This method could be convenient while packing it for lunch box.

We usually use freshly ground masala for this recipe. This masala can be replaced with GINGER GARLIC PASTE.

INGREDIENTS FOR POTATO TAWA FRY:

FOR THE MASALA:

• GINGER – 1 INCH
• GARLIC – 5 NOS.
• CUMIN SEEDS – 1 TSP

MAIN INGREDIENT:

• POTATO(MEDIUM SIZE/SLICED) – 3 NOS.
• BLENDED MASALA – 2 TBSP
• CHILLY POWDER – 1 TBSP
• SALT – AS REQUIRED
• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• OIL – 1/4 CUP

HOW TO MAKE POTATO TAWA FRY:

• Slice the potatoes and soak them in the water, until you start to cook. The potatoes has to be slightly thick for this recipe.

• Add the ginger, garlic and cumin seeds to a blender and blend it to a fine paste.
• Heat a kadai, and add 1 tbsp of oil to it.

• Once the oil is heated, add the mustard seeds and urid dhal to it.

• Once the mustard seeds start to splatter and the urid dhal turns light golden brown in color, add the blended paste to it. Saute it for 5 to 10 seconds.

• Then add the sliced potatoes to it. Also, add around 2 cups of water to it.

• Add the chilly powder and salt to it.

• Mix them well and cover it with the lid. Let it cook until the water thickens. Do not let the water dry completely.

• Once the water thickens, turn off the flame.

• Heat a pan and add 2 tbsp of oil to it.
• Add the potato slices to the pan. Add the potatoes in single layer. Do not over crowd them.

• Fry them on medium-low flame. Fry it for 2 to 3 minutes on one side and then flip them. Fry them until it turns dark golden brown in color.

• Once it turns dark golden brown in color, transfer it to a bowl. Repeat the process with the remaining potatoes.

YUMMY AND DELICIOUS POTATO TAWA FRY IS READY.

SERVE IT AS A SIDE DISH FOR YOUR FAVOURITE RICE.

I HAD POTATO TAWA FRY WITH CORIANDER RICE.

VARIATIONS:

• The freshly blended paste used in this recipe can be substituted with ginger garlic paste.
• The spiciness can be adjusted according to our preference.

NOTE:

The cooked potatoes can be stored in the refrigerator for upto 1 week. It can be fried when needed.

POTATO TAWA FRY

Recipe by foodpassion1513

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

200

kcal

Potato tawa fry is a delicious, easy to make recipe made with potatoes. Potatoes are marinated in a spice blend and then shallow fried in oil. It is a side dish mostly served with rice. It goes really well with SAMBAR rice, CURD RICE or any VARIETY RICE.
Potato tawa fry can be made in so many different ways. Every recipe uses almost the same basic ingredients, but the method of cooking might be slightly different. Each recipe has its unique taste and flavour to it.

Ingredients

• FOR THE MASALA:

• GINGER – 1 INCH

• GARLIC – 5 NOS.

• CUMIN SEEDS – 1 TSP

• MAIN INGREDIENT:

• POTATO(MEDIUM SIZE/SLICED) – 3 NOS.

• BLENDED MASALA – 2 TBSP

• CHILLY POWDER – 1 TBSP

• SALT – AS REQUIRED

• MUSTARD SEEDS – 1 TSP

• URID DHAL – 1 TSP

• OIL – 1/4 CUP

Directions

• Slice the potatoes and soak them in the water, until you start to cook. The potatoes has to be slightly thick for this recipe.
• Add the ginger, garlic and cumin seeds to a blender and blend it to a fine paste.
• Heat a kadai, and add 1 tbsp of oil to it.
• Once the oil is heated, add the mustard seeds and urid dhal to it.
• Once the mustard seeds start to splatter and the urid dhal turns light golden brown in color, add the blended paste to it. Saute it for 5 to 10 seconds.
• Then add the sliced potatoes to it. Also, add around 2 cups of water to it.
• Add the chilly powder and salt to it.
• Mix them well and cover it with the lid. Let it cook until the water thickens. Do not let the water dry completely.
• Once the water thickens, turn off the flame.
• Heat a pan and add 2 tbsp of oil to it.
• Add the potato slices to the pan. Add the potatoes in single layer. Do not over crowd them.
• Fry them on medium-low flame. Fry it for 2 to 3 minutes on one side and then flip them. Fry them until it turns dark golden brown in color.
• Once it turns dark golden brown in color, transfer it to a bowl. Repeat the process with the remaining potatoes.
• YUMMY AND DELICIOUS POTATO TAWA FRY IS READY.

Notes

• VARIATIONS:
  The freshly blended paste used in this recipe can be substituted with ginger garlic paste.
  The spiciness can be adjusted according to our preference.
  
• NOTE:
  The cooked potatoes can be stored in the refrigerator for upto 1 week. It can be fried when needed.