dish that my colleague brings for lunch. Her mom makes it so delicious
that I started liking it. I used to specially ask her to bring for me.
However luck would always play foil on me. Whenever she used to bring
it, I never used to carry rice, so I always wondering when I would match
finally decided I would make it myself one Saturday when I was planning
to have rice for lunch. I either MW potato or fry it directly. This
method uses raw potatoes added with extra spoons of oil and water
sprinkled on it continuously, cooked on low flame, which makes the
potatoes crumble fine and the spice powders get so mixed with potato.
The final texture looks soft, crumbly, yet crispy and so spicy.
A word of caution that the exact texture will be achieved only if you add a bit more oil and spice. On the whole this tastes great with Curd Rice.
Another important to note is to make this using iron kadai and not a non stick. Though the pictures below is taken with non stick, I made it again in an iron kadai to get the exact texture.
Potato, chopped – 1 cup
Salt to taste
Red Chili powder
Oil – 3 -4 tbsp
How to make the Potato Fry
Peel the skin and chop roughly. In an iron kadai, add 2 tbsp oil and the chopped potatoes. Add salt and turmeric powder. Simmer and keep stirring.
Sprinkle water on the potatoes and continue cooking on low flame.
After 5 mins, add another tbsp of oil and cook more.
Continue sprinkling water and oil alternatively till you finish all the oil. The entire cooking takes about 40 mins or so on low flame.
Keep scraping on the sides and mix once again. The final texture will be crumbly, some soft, some crispy.
Serve with rice.
This goes for the February Week 4, Cooking from Cookbook Challenge Group.