Baby potato roast/ Urulai kizhangu varuval
This recipe is an easy and perfect side for all rice varieties and rotis. Follow this step-by-step preparation and relish this simple dish.
Equipment
Frying pan or Wok
Ingredients
- 300 gm baby potatoes
- 1 tablespoon chilli powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon mustard seeds
- ¼ teaspoon bengal gram ( channa dal )
- ¼ teaspoon urad dal
- ¼ teaspoon cumin seeds
- 4 tablespoon oil ( vegetable oil )
- salt ( to taste )
- curry leaves ( for garnish )
Instructions
- Wash baby potatoes well and let water drains completely.
- Slice baby potatoes as shown in the picture.
- In a wide pan or wok, add oil on medium heat. To it, add mustard seeds, urad dal, Bengal gram, and cumin seeds, and wait till it starts to splutter.
- Add potatoes, chilli powder, turmeric powder, and salt to taste and mix well. Cover the lid and let it cook for ten to fifteen minutes until the potatoes are well cooked.
- Roast the potatoes on low heat until it turns crisp and golden brown. Finally, garnish it with curry leaves.
- Easy baby potato roast/ urulai kizhangu varuval is ready to serve with any rice varieties and rotis.
Notes
For crispy potato roast, I prefer sliced raw potatoes that are good to cook than boiled ones.
Nutrition
Serving: 100gCalories: 253.3kcalCarbohydrates: 19.3gProtein: 2.6gFat: 19.3gSaturated Fat: 1.5gTrans Fat: 0.1gSodium: 50.1mgPotassium: 482mgFiber: 3.3gSugar: 1gVitamin A: 794.9IUVitamin C: 19.8mgCalcium: 23.6mgIron: 1.5mg
Tried this recipe?Let us know how it was!