Follow these steps for perfect results
Chinese Potato
cut into medium size pieces
Turmeric powder
Shallots
Garlic
finely chopped
Red Chilli flakes
adjust as per spice tolerance
Salt
as per taste
Curry leaves
Coconut Oil
enough to shallow fry
Fresh coconut
pieces
Clean the Chinese potatoes and cut into medium-sized pieces.
Preheat oven to 150 degree Celsius.
Pressure cook the Chinese potato with turmeric powder, shallots/onions, garlic, chili flakes, salt, curry leaves, and coconut pieces.
Switch off the flame just before the whistle and let the pressure cooker cool by itself to ensure the potatoes remain firm.
Grease a baking tray.
Spread the cooked Chinese potato on the baking tray.
Drizzle coconut oil over the vegetable.
Bake in the oven at 150 degree Celsius for 8 to 10 minutes, until lightly browned and crisp.
Bake for an extra 4-5 minutes for a crispier texture.
Serve hot with rice and Avial or a curry of your choice.
Expert advice for the best results
Adjust the amount of chili flakes to your preferred spice level.
Ensure the potatoes are not overcooked in the pressure cooker to maintain their texture.
Baking time may vary depending on your oven; check for desired crispness.
Everything you need to know before you start
15 minutes
The potatoes can be cooked ahead of time and baked just before serving.
Serve hot, garnished with fresh curry leaves.
Serve with rice and Avial.
Serve as a side dish with other Kerala curries.
Cools the palate after the spicy dish.
Discover the story behind this recipe
Commonly prepared dish in Kerala households.
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