Receta Potato 65 | Aloo 65 | Urulaikilangu Fry
INGREDIENTS
Serves two people as sides
Total Preparation Time - 25 to 30 minutes
- Potato - 1
- Maida / All purpose flour - 2 teaspoons
- Rice flour - 2 teaspoons
- Corn flour - 1 teaspoon
- Red chilli powder - 1/2 teaspoon
- Cumin powder - 3/4 teaspoon
- Garam masala - 1/4 teaspoon
- Salt - As required
- Red food color - A few pinches (optional)
- Oil - For deep frying
PREPARATION METHOD
Wash and chop potatoes into big cubes and steam or boil them until it seems almost (i.e. 3/4th) cooked. Then peel off the skin and chop into smaller cubes.
Take a bowl and add maida, corn flour, rice flour, red chilli powder, food color, cumin powder, garam masala, salt and mix well. Add little water and make a paste out of it.
Drop the potato pieces into it and coat them well with the masala.
Place a pan on flame and pour enough oil into it to deep fry the pieces. After the oil heats up gently drop the marinated cubes and fry the pieces on a medium flame until they turn reddish and crisp. (The potato cubes are already cooked you need only the outer coating to get cooked therefore you don't have to fry for long)
Then remove from flame and place over a tissue paper to remove extra oil.
Serve hot!! Garnish with a few fried curry leaves if you wish.
TIP 1: Make sure that the masala does not turn watery else potato pieces will not get coated properly. Also it will come off from the pieces when you deep fry them. The masala should be very thick enough to coat the pieces well, without dripping off.
TIP 2: Always make sure that the oil is at the right temperature before you fry the pieces, to know this drop a little of the batter into the oil. If it rises up immediately and burns it means the oil is too hot, if it stays at the bottom it means that the oil is not hot enough, if the batter rises up but does not change color it means it is at the right temperature. If not the pieces will suck in too much of oil. Also if it gets heated up smoky hot then the potato pieces will get burnt.
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