# Easy and Quick South Indian Potato Fry Recipe
The unassuming potato is a fundamental ingredient in numerous kitchens globally, and rightly so. It is adaptable, economical, and can be prepared in various ways. In South Indian cuisine, potato fry, known as “bangaladumpa vepudu,” is a cherished dish that complements rice and rasam perfectly. This quick and straightforward stir-fry is essential for anyone wanting to enhance their meal with a tasty side. Below, we will look at a simple recipe for preparing this delightful potato fry.
## Ingredients
– 500 grams of potatoes (preferably medium-sized)
– 2 tablespoons of oil (preferably coconut or vegetable oil)
– 1 teaspoon of mustard seeds
– 1 teaspoon of cumin seeds
– 1-2 green chilies, slit (adjust to taste)
– 1/4 teaspoon of turmeric powder
– Salt to taste
– Fresh coriander leaves, chopped (for garnish)
## Preparation Steps
### 1. **Potato Preparation**
– **Peel and Cut**: Begin by peeling the potatoes and slicing them into even cubes. Aim for pieces roughly 1-inch in size for uniform cooking.
– **Soak in Salt Water**: Submerge the diced potatoes in a bowl of salted water and let them sit for a minimum of 15 minutes. This step reduces the starchiness, making potatoes less sticky and resulting in a crispier fry.
### 2. **Cooking the Fry**
– **Heat the Pan**: In a well-seasoned iron kadai or a non-stick pan, warm the oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter.
– **Incorporate Cumin and Chilies**: Add the cumin seeds and slit green chilies next. Sauté for about a minute until the chilies emit their aroma.
– **Mix in Potatoes**: Drain the soaked potatoes and add them to the pan. Stir thoroughly to coat the potatoes with oil and spices.
– **Seasoning**: Sprinkle turmeric powder and salt over the potatoes. Mix gently for even distribution.
– **Cooking**: Cover the pan with a lid and allow the potatoes to cook on medium-low heat for roughly 15-20 minutes. Stir occasionally to avoid sticking and ensure consistent cooking. If necessary, you can add a little water to facilitate cooking.
– **Crispening**: After the potatoes are tender, remove the lid and raise the heat slightly. This will help in making the potatoes crispy. Cook for an additional 5-7 minutes, stirring occasionally until they turn golden brown and crispy.
### 3. **Garnish and Serve**
– Once ready, take the pan off the heat and adorn the potato fry with freshly chopped coriander leaves. Serve it hot alongside steamed rice and a bowl of rasam for a comforting meal.
## Tips for a Perfect Potato Fry
– **Uniform Sizing**: Make sure the potato pieces are cut to similar sizes for even cooking.
– **Soaking**: Do not bypass the soaking step, as it considerably enhances the texture of the fry.
– **Oil Choice**: Using a well-seasoned iron kadai or a high-quality non-stick pan reduces the necessity for excess oil and prevents sticking.
– **Spice Adjustment**: Feel free to modify the quantity of green chilies based on your spice level preference. A pinch of asafoetida (hing) can also be added for extra flavor.
## Conclusion
This easy South Indian potato fry is a wonderful addition to any meal, particularly when served with rice and rasam. Its crispy texture and aromatic spices make it a favorite for many. Whether you are an experienced cook or a novice in the kitchen, this recipe is simple to follow and guaranteed to impress your family and friends. Enjoy your cooking and relish the goodness of homemade potato fry!
For more Indian-style potato recipes, visit my blog for a selection of recipes that celebrate this versatile vegetable!