Pallipalayam Potato Fry
A new gourmet potato fry from Senthil's Kitchen that was inspired from the famous Pallipalayam Chicken Fry!
Ingredients
Ingredients
- 1 lb Peeled, cubed boiled potatoes
- 1/2 cup Shallots/ small onion chopped
- 1 tbsp Garlic paste
- 1.5 tbsp Coconut oil
- 1/4 tbsp Mustard seeds
- 5 Red chilies deseeded
- 1 tsp Turmeric
- 2 sprigs Curry leaves
- 2 tbsp Coriander leaves chopped for garnish
- Salt to taste
Optional ingredients (to try out variations)
- 1 tbsp Kashmiri red chilies paste substitute for red chilies
- 3 tbsp Sliced coconut pieces
- 1 tbsp Ginger paste
- 1/2 tbsp Chili powder or chili paste reduce red chilies quantity
- ½ tbsp Coriander powder
- 1 tsp Garam masala
- 1/2 tbsp Lime juice
Instructions
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Heat coconut oil in a non-stick pan, add mustard seeds and after it starts spluttering (do not let it splutter fully), quickly add the deseeded dry red chilies and fry for few seconds, and then add curry leaves and after frying for a few seconds, add chopped onion and fry till onion turns brown.
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Add garlic paste and sauté till the raw smell from garlic goes away.
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Add boiled potato cubes, turmeric and salt and fry for 10 mins or so in medium heat without lid until fully roasted, turning the potato pieces every now and then.
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Please note that this dish will look red due to the red chilies used, that is what makes this dish taste unique. Garnish with chopped coriander leaves and serve hot as an appetizer, or as a side dish, or even as a main dish with rice.
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You can try out variations of this dish by using optional ingredients listed above. Many homes, hotels, roadside dhabas use some or all of these optional ingredients. More instructions on variations can be found under Notes section.
Recipe Notes
- You can try this recipe with other vegetables like cauliflower, green peas, mushrooms, eggplant or soaked soya chunks, etc.
- If you eat eggs, you can try this recipe with boiled eggs as well!
- Coconut oil is preferred for authenticity, but sesame (second choice) or any other oil can be substituted.
- If you want this dish to be more spicier, you can deseed just half of the red chilies and the remaining half portion you can use them with seeds.
- If you are not sure about the spice level, start with less red chilies to begin with and increase it when you make the dish next time.
- You can also use Kashmiri red chilies if you want color but no heat.
- You can soak all (or half) red chilis in hot water for 10 mins and then grind it into a coarse paste and use. If you are using some red chili paste, add it after the mustard, broken red chilies (reduce quantity accordingly)and fry for 2/3 mins.
- In some hotel/ roadside dhaba versions, ginger/ garlic paste, small quantities of chopped tomatoes, coriander powder, garam masala etc are used.
- You can add some sliced fresh coconut pieces when frying the red chilies.
- Lime juice can be added at the end to enhance the dish taste.