Potato pepper fry Recipe

Cooking Directions

• STEP 1.Peel and chop the potatoes into small cubes.
• STEP 2.Heat oil in a pan and add mustard seeds and curry leaves.
• STEP 3.Add the chopped potatoes and cook until they turn golden brown and crispy.
• STEP 4.In a separate pan, dry roast black peppercorns and cumin seeds until fragrant.
• STEP 5.Grind the roasted spices into a coarse powder.
• STEP 6.Add the spice powder, turmeric powder, and salt to the cooked potatoes and mix well.
• STEP 7.Cook for a few more minutes until the flavors are well combined.
• STEP 8.Serve hot as a side dish or as a main course with rice or roti.

Cooking Tips

• Make sure to cook the potatoes on medium heat to ensure they become crispy.
• Adjust the amount of black pepper according to your spice preference.
• You can also add other vegetables like bell peppers or carrots to enhance the flavor.
• Garnish with fresh coriander leaves for added freshness.

Storage and Serving

• Leftover potato pepper fry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.
• Serve hot as a side dish or as a main course with rice or roti.