Chettinad Potato Pepper Fry

A simple, spicy, and tasty recipe that counts for a quick accompaniment for your meal! 



Potato – 2, boiled, peeled, and cut into cubes
Shallots- 8-10, thinly sliced
Garlic – 5-6 pods, minced
Ginger – 1 inch, crushed
Cumin seeds– ½ tsp
Black pepper powder – 2 tbsp, crushed
Red chili powder – 1/2 tsp
Turmeric – 1/4 tsp
Coriander powder – 1 tsp
Lemon juice – few drops
Mustard seeds- 1/4 tsp
Salt – To taste
Oil – As needed
Curry leaves – A sprig

Method: Marinate the boiled potato cubes with the spice powders – red chili powder, turmeric powder, coriander powder, and salt to the potato and keep it aside for 15 mins. Heat oil in a pan. Splutter mustard seeds and cumin seeds. Add the sliced shallots and saute until translucent. Add the crushed ginger and garlic and saute for few seconds until the raw smell goes away. Add the marinated potato cubes and curry leaves & toss them well. Reduce the flame and cook them till they turn golden brown in color, stirring gently in between. Add crushed black pepper and toss well. Add a few drops of lemon juice and stir. Remove from flame. Pepper potato fry is ready to be served with rice or paratha.


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