Spicy Potato 65 | Vegetarian Recipe
Spicy Potato 65 is a hot and spicy vegetarian dish.
Here, fried crispy potatoes are cooked with Hyderabadi flavor and spices. It's a great starter to serve and are best accompanied with any type of rice.
Visit full recipe: http://sharmilazkitchen.com/spicy-potato-65/
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Ingredients:
Medium sized potatoes -- 5
Chopped garlic: 5-6 cloves
Ginger & Garlic Paste -- 1/2 tbsp
Silted green chilies -- 3
Red chili -- 2-3
Turmeric powder -- 1 tbsp
Red chili powder -- 3/4 tsp
Fresh curry leaves -- 8-10
Fresh curd -- 1/2 cup
Lemon juice of 1 lemon
Chopped cilantro -- 3 tbsp
Red color: 1 tsp (optional)
Ajinamoto -- 1/2 tsp (optional)
Salt -- as required
Oil -- enough to deep fry
For batter:
Turmeric powder: 1/2 tsp
Red chili powder -- 1 tsp
Ginger -- 1/2 tbsp
Chopped garlic: 2-3 cloves
Cornflour -- 4 tbsp
Fresh curd -- 3-4 tbsp
Refined flour -- 2 tbsp
Salt -- To taste
Method:
Parboil the potatoes. Peel the outer skin and cut them into cubes.
Add Turmeric powder, Red chili powder, Corn flour, Refined flour, half cup of curd, lime juice and salt to the potato pieces and mix them well.
Heat the oil in a wok.
Place the potato pieces one by one carefully so that it does not stick to each other.
Fry them until they turn to golden brown and crispy.
Now it's time to make gravy. So, for that Heat 2 tbsp oil in another pan.
Add the chopped garlic and fry a bit.
Put curry leaves, green chilies and red chilies. Sauté it for few seconds.
Now beat the yogurt with a little salt and add it to the pan. At this moment, you can also drop little red color.
When gravy becomes thick, add fried potatoes, lime juice and ajinamoto in it.
Finally garnish it with chopped cilantro.
So, tan ta tan... it's ready to serve.
For More Recipes, visit http://sharmilazkitchen.com/
Here, fried crispy potatoes are cooked with Hyderabadi flavor and spices. It's a great starter to serve and are best accompanied with any type of rice.
Visit full recipe: http://sharmilazkitchen.com/spicy-potato-65/
Like us @ http://www.facebook.com/SharmilazKitchen
Twitter: http://twitter.com/sharmilaz
Ingredients:
Medium sized potatoes -- 5
Chopped garlic: 5-6 cloves
Ginger & Garlic Paste -- 1/2 tbsp
Silted green chilies -- 3
Red chili -- 2-3
Turmeric powder -- 1 tbsp
Red chili powder -- 3/4 tsp
Fresh curry leaves -- 8-10
Fresh curd -- 1/2 cup
Lemon juice of 1 lemon
Chopped cilantro -- 3 tbsp
Red color: 1 tsp (optional)
Ajinamoto -- 1/2 tsp (optional)
Salt -- as required
Oil -- enough to deep fry
For batter:
Turmeric powder: 1/2 tsp
Red chili powder -- 1 tsp
Ginger -- 1/2 tbsp
Chopped garlic: 2-3 cloves
Cornflour -- 4 tbsp
Fresh curd -- 3-4 tbsp
Refined flour -- 2 tbsp
Salt -- To taste
Method:
Parboil the potatoes. Peel the outer skin and cut them into cubes.
Add Turmeric powder, Red chili powder, Corn flour, Refined flour, half cup of curd, lime juice and salt to the potato pieces and mix them well.
Heat the oil in a wok.
Place the potato pieces one by one carefully so that it does not stick to each other.
Fry them until they turn to golden brown and crispy.
Now it's time to make gravy. So, for that Heat 2 tbsp oil in another pan.
Add the chopped garlic and fry a bit.
Put curry leaves, green chilies and red chilies. Sauté it for few seconds.
Now beat the yogurt with a little salt and add it to the pan. At this moment, you can also drop little red color.
When gravy becomes thick, add fried potatoes, lime juice and ajinamoto in it.
Finally garnish it with chopped cilantro.
So, tan ta tan... it's ready to serve.
For More Recipes, visit http://sharmilazkitchen.com/