“This is a popular dish in the south of India. The rice flour makes the potatoes crispy. You can adjust the seasoning to suit your level of spiciness. It is great for breakfast or dinner. If you cool the potatoes before frying them, the dish comes out better. Timing does not include the cooling period.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 large boiling potatoes
  • 2 tablespoons sambhar powder (I use MTR)
  • 2 teaspoons coarse salt
  • 13 cup oil, for sauteing
  • 3 tablespoons rice flour

Directions

  1. Dice potatoes and boil them until almost done.
  2. Remove from water and, if possible, cool overnight. If not, just strain and proceed.
  3. In a bowl toss potatoes, salt, sambar powder and rice flour.
  4. Heat oil in frying pan.
  5. Put potatoes into pan and fry.
  6. When the bottom becomes crispy, turn.
  7. When the bottom becomes crispy, turn again.
  8. Repeat until done to your liking.

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