Coin potato fry is a super easy, beginner friendly potato dish, simple to make as well as tasty recipe.
Such tawa fry can be prepared when you want to make something quick, simple yet tasty. As a snack as well as side dish.
This was inspired by my vazhakkai tawa fry recipe on this site, and pairs well with sambar or kuzhambu. Check out my Yam roast which will also interest you.
[feast_advanced_jump_to]Ingredients
These are some of the basic ingredients I used for this recipe but you can use your own spice powders to suit your taste buds.
- Potato - Choose small - medium size potato, not the large ones as it will break and won't do justice to the name 😃
- Garlic - It gives flavor as well as balances the gastric property of potato. Just adding crushed garlic with skin will be enough.
- Red chilli powder - I used spicy chilli powder. You can also use mild Kashmiri variety.
- Turmeric - Adds colour and with pepper it is good for you!
- Black pepper powder - For flavor, spice and with turmeric it is best!
- Curry leaves - The humble ingredient that adds a burst of flavor.
See recipe card for full list and quantities.
Instructions
Let's see how to make coin potato potato tawa fry with step by step images.
1. Peel, wash and slice the potatoes thickly.
2. My slicer have 3 thickness setting, I chose the thickest one. So do not slice thinly, as it will not hold shape. You can use knife too.
3. Heat a broad pan with oil and temper with mustard and cumin. Following it, add crushed garlic, curry leaves. Roast until fragrant.
4. Add sliced potato, salt and turmeric. Mix gently to coat all evenly.
5. Spread across the pan and cook covered for 2 minutes in low to medium flame.
6. Flip carefully and cook furthermore for a minute. Do not over cook as it might break the potato.
7. Once done, add spice powders and again carefully spread to coat evenly.
8. Take care not to break the potato, so turn gently. Switch off the stove.
Enjoy as such or as accompaniment in lunch.
Variations
- Spices- You can add sambar powder instead of chilli powder. A combination of chilli powder, coriander powder, garam masala or even fennel powder.
This is just a variation of the usual potato fry but I really loved the texture flavor of this one.
Equipment
I used my enameled lodge cast iron skillet. Use cast iron or heavy bottomed pan best for this.
Storage
Best when served immediately but not that you can't pack it for lunch box. I would not recommend to refrigerate (it would get over in not time actually, no leftovers I promise!)
Top tip
- Slice the potato thick.
- Choose medium or small size potato.
- Do not over cook.
- Add spice powders lastly to avoid burnt spices.
- Do not add more spices.
FAQ
First cook covered and then cook in open pan. Do not overcrowd the pan. Use broad pan. Also too low heat will make it soggy.
Recipe card
Coin potato fry recipe
Ingredients
- 2 Potato
- 1 teaspoon Red chilli powder
- ¼ teaspoon Turmeric powder
- ⅛ teaspoon Black pepper powder
- Salt as needed
To temper
- 2 tablespoon Oil
- ¼ teaspoon Mustard
- ½ teaspoon Cumin seeds
- 4 cloves Garlic
- 1 sprig Curry leaves
Instructions
-
Peel, wash and slice the potatoes thickly.
-
My slicer have 3 thickness setting, I chose the thickest one. So do not slice thinly, as it will not hold shape. You can use knife too.
-
Heat a broad pan with oil and temper with mustard and cumin. Following it, add crushed garlic, curry leaves. Roast until fragrant.
-
Add sliced potato, salt and turmeric. Mix gently to coat all evenly.
-
Spread across the pan and cook covered for 2 minutes in low to medium flame.
-
Flip carefully and cook furthermore for a minute. Do not over cook as it might break the potato.
-
Once done, add spice powders and again carefully spread to coat evenly.
-
Take care not to break the potato, so turn gently. Switch off the stove.
Notes
- Slice the potato thick.
- Choose medium or small size potato.
- Do not over cook.
- Add spice powders lastly to avoid burnt spices.
The post Coin Potato Fry Recipe appeared first on Raks Kitchen.
from Raks Kitchen https://ift.tt/kQIn3zO
via KITCHEN MASALA
No comments:
Post a Comment