Potato upkari recipe
Learn how to prepare Potato upkari, also known as batata talasani, with our detailed recipe guide featuring step-by-step pictures. This Konkani-style potato fry, or aloo fry, is incredibly delicious and pairs well with both rice and chapati.The recipe calls for minimal ingredients, including potatoes, oil, mustard seeds, curry leaves, salt, turmeric, red chili powder, and asafoetida. You can serve this dish as a delightful side along with rice or chapati. Potatoes are not only tasty but also highly beneficial for growing kids. This recipe was shared with me by a Konkani friend. However, I later discovered that turmeric powder is not typically used in this preparation, so I have marked it as optional. If you can manage to cook the potatoes without adding water, there is no need to do so. For garlic enthusiasts, you can replace asafoetida with crushed garlic.To add an appealing touch to your potato talasani, consider garnishing it with grated coconut and coriander leaves. While these additions are not included in the original recipe, they can enhance the dish. Konkani recipes are known for their unique simplicity, avoiding the excessive use of ingredients. This potato upkari pairs exceptionally well with rice and dalithoy, a Konkani-style dal.
Ingredients
- 3 medium sized potatoes
- 1/2 tsp mustard seeds
- Big punch turmeric powder (optional)
- 2 big pinch of hing / asafoetida
- Few curry leaves
- 1/2 tsp spicy red chili powder
- Salt as per your taste
- 2 tbsp cooking oil
Instructions
- Peel 3 medium sized potatoes.
- Chop them into thin sticks, just like how we chop for french fries.
- Immerse the chopped potatoes in water for few minutes.
- Heat oil in a frying pan. Add in mustard seeds and curry leaves. Give a quick stir.
- Switch off the stove when mustard seeds start to splutter. Add in turmeric, asafoetida and red chilli powder.
- Give a quick mix. Add in immersed potatoes.
- Switch on the stove and fry the potatoes for a minute under high flame. Add in salt as per your taste.
- Give a quick mix and add in little water. Please note adding water is optional.
- Close the lid and allow the potatoes to cook under low flame. Stir occasionally.
- Break a potato piece and check for the doneness. Do not over cook it. It takes around 10 minutes.
- Stir under high flame for a minute or 2 to make it dry. This aloo fry should not be very moist. Serve it with either chapati or rice.
Tried this recipe?Let us know how it was!