Recipe of Award-winning Uruzhai Vathakkal - Potato Masala Fry

Uruzhai Vathakkal - Potato Masala Fry.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, uruzhai vathakkal - potato masala fry. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Uruzhai Vathakkal - Potato Masala Fry is one of the most well liked of recent trending foods in the world. It's enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Uruzhai Vathakkal - Potato Masala Fry is something that I have loved my whole life. They're fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have uruzhai vathakkal - potato masala fry using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Uruzhai Vathakkal - Potato Masala Fry:

1. {Prepare of Baby Potatoes.
2. {Prepare of Turmeric powder.
3. {Get of Salt.
4. {Make ready of Red Chilli.
5. {Prepare of Cumin.
6. {Take of Mustard.
7. {Take of Asafoetida.
8. {Make ready of Chilli Powder.
9. {Get of Curry Leaves.

Instructions to make Uruzhai Vathakkal - Potato Masala Fry:

1. Peel baby potatoes and keep it aside.
2. Take water in a tawa and boil it until you see bubbles in bottom of tawa.
3. Put the peeled potatoes in boiling water. Add turmeric and salt to boiling water and boil for 5 minutes.
4. Strain the water and leave the potatoes aside.
5. Take a frying pan and pour oil to level where the potatoes can be half submerged.
6. Heat up oil, once it is hot add red chili to the oil. Make sure red chilies are broken into pieces. Add one tablespoon of cumin leaves and mustard seeds as needed.
7. Add potatoes to the hot oil. Shallow fry potatoes until the top layer turns light brown. Fry it for 10 minutes.
8. Strain the oil completely..
9. Make sure to use a fine strainer so that the residue and potatoes remains. Residue retains the taste..
10. Transfer the potatoes along with the residue into a pan. Add curry leaves. Add Kashmiri Chilli powder for spice and color. Add a pinch of turmeric powder. Add salt as needed. Toss it nicely for 3 to 4 minutes until the curry leaves turn light brown..
11. Now transfer that to a bowl and "Uruzhai vathakkal" is ready to serve and eat..
12. This can be served with rasam rice or curd rice or even as snacks.

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