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This is a Dry Fry potato Recipe prepared with Boiled potatoes and Fried with Indian Spices Top up With a Deep fried curry leaves in Sesame Oil.It goes well with Rice and Roti
Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Boil the potatoes, peel the skin and cut into round slices.
  • The slices should be ¼ inch thick.
  • Don't over cook the potatoes, 70 % of cooking is enough.
  • Grind the ginger and garlic to a paste.
  • Heat the pan with 2 tablespoon of oil and fry the fennel, coriander seeds, pepper, 1 teaspoon chilli powder, turmeric powder, ginger garlic paste and small onions to a light brown colour.
  • Once it cools down, grind it to a smooth paste with necessary water in a mixie.
  • Add salt, kashmiri chilli powder, remaining chilli powder and mix well.
  • Apply the above masala on the potato slices and marinate for 30 minutes.
  • Heat a non stick pan with enough oil and put in few potato roundles.
  • Fry the potatoes and fry well until brown colour.
  • While frying add some of the deep fried curry leaves.
  • Fry all the potatoes following the above method.
  • Finally add some more deep fried curry leaves.
  • While serving, spread the remaining curry leaves on the top of the potatoes.
  • Serve this potato curry leaves as a tea time snack.


  • 500 grams potato
  • 30 small onions
  • 2 inches ginger
  • 10 garlic
  • 3 teaspoon fennel
  • 2 teaspoon coriander seeds
  • 1 teaspoon pepper
  • 2 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • 50 grams curry leaves
  • 2 teaspoon kashmiri chilli powder
  • 100 ml IDHAYAM sesame oil
  • Salt to taste

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