Crispy Potato Fry – Coin Potato Fry –

Wash potatoes and peel the skin off, cut them in thin circular shapes with a sharp knife or use a mandolin slicer which makes the work easier.

Soak them in cold water to avoid discoloration.

In a bowl mix chilli powder, dhania powder, turmeric powder, crushed ginger garlic pieces, salt , potato pieces and toss everything together to coat the paste to all sides. (Adding little oil or even a teaspoon of gram flour helps to bind the masala well)

Now heat a iron skillet or non stick frying pan with little oil and place the potato pieces flat on it (Do not over crowd , do in batches on medium flame) and fry for few minutes, when it becomes dark underneath, flip them to the other side and fry for another couple of minutes, extra oil can be added to avoid burning.

You may cover and cook for few seconds to get them cooked thoroughly but not necessary if its really thin cut.

Finish the dish by garnishing with finely chopped fresh curry leaves. Good combination for curd rice

Notes

• Serves 2.. 😉 may be three if they share!
• Cut the potatoes into thin disc shaped pieces.
• I have used crushed ginger garlic, that’s the secret. Ginger Garlic paste works too, crushed pieces adds nice texture.
• Yes does look little oily but that’s how it has to be!
• Recipe updated with new pictures… pozhuthu polla 😀

One of our lunch box…. keerai masiyal sadam with coin potatoes!