Baby potato fry | Chinna urulai Varuval is a simple yet delicious Indian style roast using a marinade made from yogurt and other aromatic Indian spices.
Curd | Yogurt - 1 Tbsp(* Vegans can substitute with ½ Tbsp Lime juice)
Salt - ½ tsp(Adjust as per taste)
Garlic - 6 cloves(Crushed)
Water - as needed(I used 1 Tbsp)
To temper
Oil - 2 Tbsp
Jeera - ½ tsp
Curry leaves - 1 Sprig
Instructions
First wash and cook the baby potatoes until fully done. Use any method like boiling water in a pot, pressure cooking or microwave. But do not over cook the potatoes. Cool them down, peel the skin and keep aside.
Then take all the other ingredients mentioned (except To temper) in the mixing bowl and mix well into a paste. If you feel the paste is too thick, add required water to thin it down. I used about 1 Tbsp of water.
Now add the peeled potatoes to the marinade and mix well to make sure that the paste gets coated evenly over the potatoes. Leave it to marinate for about 10 minutes.
Now heat a pan with oil and add the jeera and curry leaves. Once the jeera starts changing color, add in the potatoes along with the marinade. Fry in medium-high flame until the potatoes turn nicely golden brown.
Transfer to serving plate and enjoy hot as an appetizer or side.
Notes | FAQ
- Make sure to cook the potatoes right. If they are overcooked they will mash out while frying and will not retain their shape. If in doubt, it is better to undercook the potato for this recipe, rather than overcooking.- If using crushed garlic like I did, you have to discard it at the end. It would be burnt by the time the potatoes are roasted, but they would have infused their flavor nicely into the potatoes. You can also use ginger garlic paste instead for a more traditional flavor.