காம்புபுடலை பொரியல்

Ingredients

• 500 g Green Potatoes (unripe, peeled and sliced 1/8 inch thick)
• 3 Tbsp Vegetable Oil (for deep frying)
• 1 tsp Mustard Seeds (tempering)
• 10 leaves Curry Leaves (fresh)
• 0.5 tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (adjust heat to taste)
• 1 tsp Salt (to taste)
• 2 Tbsp Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Slice the Potatoes

   Wash the green potatoes, peel them, and slice into uniform 1/8‑inch rounds.

   Time: PT5M

2. Soak to Remove Starch

   Place the sliced potatoes in a bowl of cold water and let soak for 10 minutes, changing the water once.

   Time: PT10M

3. Dry the Potatoes

   Drain the potatoes and pat them completely dry with a clean kitchen towel or paper towels.

   Time: PT3M

4. Heat Oil for Frying

   Add 3 Tbsp vegetable oil to the pan and heat over medium‑high heat until it reaches about 180 °C (oil shimmers).

   Time: PT5M

   Temperature: 180°C

5. Fry the Potatoes

   Working in small batches, add the dried potato slices and fry for 3‑4 minutes until golden and crisp. Remove with a slotted spoon and place on paper towels.

   Time: PT12M

   Temperature: 180°C

6. Prepare the Tempering

   Leave about 1 Tbsp oil in the pan, lower the heat to medium, add mustard seeds and wait until they pop, then add curry leaves, turmeric, and red chili powder. Stir for 30 seconds.

   Time: PT1M

   Temperature: medium

7. Combine Potatoes with Tempering

   Return the fried potatoes to the pan, toss quickly to coat evenly with the spiced oil.

   Time: PT2M

   Temperature: medium

8. Garnish and Serve

   Transfer the potatoes to a serving dish, sprinkle chopped coriander leaves on top, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

6 g

Fiber

3 g