Chettinad Potato Fry

For Chettinad Masala
Dry roast all the whole dry spices for 2-3 minutes on a medium to low flame. Let it cool down. Grind it to a coarse powder. You can store this masala in an airtight container as well and keep it refrigerated. It stays fresh up to a month.

For Chettinad Potato Fry
Heat oil in a pan. Add mustard seeds. Let it splutter. Now add curry leaves and onions.

Once onion gets sauteed, add Boiled and peeled baby potatoes. Mix well gently and cook it for 2 to 3 minutes.

Add salt and prepared Chettinad Masala to it. Stir it well. Only 3/4 prepared masala will go in this recipe or you can adjust as per your taste. and remaining you stored as I mentioned earlier.

Let it cook for 5 to 6 minutes or it turns slightly golden. Switch off the flame.

Chettinad Potato Fry is ready to serve. Garnish it with freshly chopped coriander, whole red chili and serve it with Rice, Chapati or Puri.