When you have your rice, dhal, and chicken ready, what else do you need? Something with a little bit of bite! That is where Ala Theldala comes in. This spicy potato fry is incredibly easy to make, takes very little time, but adds an explosion of flavor to your lunch plate
Ingredients
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3 large Potatoes (boiled, peeled, and cubed)
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1 large Onion (sliced)
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1 tbsp crushed chili flakes (Maldive fish optional)
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1/2 tsp turmeric powder
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Curry leaves, pandan leaves, and mustard seeds
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Coconut oil for frying
Method
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Heat the coconut oil in a pan and add mustard seeds. Once they pop, add the curry leaves, pandan leaves, and sliced onions.
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Sauté until the onions turn soft and golden brown.
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Add the crushed chili flakes and turmeric, stirring quickly so they don’t burn.
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Toss in the boiled potato cubes, mix well so they are coated in the spicy oil, and fry for another 3-5 minutes until the edges are slightly crispy.
Don’t overboil the potatoes! Keep them slightly firm when boiling so they hold their shape and don’t turn into mash when you stir-fry them.
