The same conversation also answered another question, the difference between vadai and pakoda. Both are made, kind of the same way with ground lentils or flour mixed with onions, green chilies and deep fried. The way to tell them apart is from how the dough is prepared. The deep friend snack is called a "Vadai" only when the dough is made by grinding a lentil or a cereal and those made with flour is either called pakoda or bonda. Makes sense.
Now on to the recipe,
These pan roasted potatoes are a big hit with the kids. So much so they were considered tastier than the McDonald's fries. This is probably one of those rare occasions I had any sort of victory against mighty McD! Felt good. The reward is to make these any chance I get. They are great side for any rice dish and come in handy during any meal. Finally after many trials and errors arrived on Russet potatoes as the best kind of potatoes for making pan fried potatoes. For those that are not familiar with Russet potatoes, any potato with a thick skin works.
Pan Roasted Potatoes
Serves : 4-5
1. 2 Russet Potatoes (or any large sized potatoes)
2. 3/4 tbsp sambhar powder (or a combination of red chili,coriander and cumin powder)
3. seasonings: cumin 1/4 tsp, 1/4 tsp mustard seeds and a few curry leaves)
4. 2 tsp turmeric powder
5. 1/2 tbsp oil
6. salt to taste
1. Scrape the skin of the potato, cut in half, make thin slices lengthwise and then cut across into small pieces
2. Heat oil in a wok and heat half the oil and add the seasonings, when the mustard pops add the potatoes.
3. saute for a few minutes and add the turmeric powder continue to saute.
4. Close the lid and let the potatoes get almost cooked.
5. Now add the sambhar powder and mix.
6. Add the remaining oil and continue to saute till the desired crunchiness is reached.
Goes well with pretty much anything. It tastes even better the next day after a few minutes in the microwave.
This will be an entry to Food in Colors - FIC Yellow an event started by sunshinemom of Tongue Ticklers.