Also Known As Fried Potato Sticks, Urulai Podi-meen pakuvathil Varuval. Potato Poriyal. Aloo thin sticks Fry.This is my own recipe. It comes out like ‘Nethili Meen Varuval’(Fried Anchovies). Vegetarian’s excuse me! But anyway…this neither deep fried in oil nor tempered like a poriyal. Just go through the recipe and give it a try.Ingredients:Potatoes 2 large (sliced like chips-rounds & then cut into thin sticks – maybe as cooked noodle’s size thickness) or regular french fries thickness
Garlic 6-8 cloves thinly sliced into sticks.
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Sesame oil 1/2 cup
Curry leaves few – crisply fried for garnishing

Method:Take 2 large-raw potatoes with skin, slice them like you do for chips. Then cut them into thin sticks. Maybe like cooked noodle’s size thickness.In a vessel, add salt and 2 cups of water. Bring it to boil. Add the potato sticks and boil them for 3-5 minutes. Dont over cook it. This is boiled to avoid stickyness while pan-frying.Then held in a colander, strain and drain the potato sticks. Now spread them over kitchen tissues……remove their excess moisture. Pat dry them using few more tissues.In a very wide wok, heat oil. Add mustard, cumin and asafoetida. Let it pop and splutter well.

Then add garlic and pat-dried potato sticks. Fry them semi-crisply over medium to high heat. When oil coats them well and they wont be sticky.

Now add salt, turmeric and chili powder. Fry them real good. Maybe until the raw smell of chili leaves.

Garnish with crisply fried curry leaves and serve hot.

Serve them as side dish for curd rice. Simply unbeatable, quick fix dish.