Potato upkari recipe | How to make batata talasani | Konkani style aloo fry
By Latha on May 23rd, 2019
Potato upkari or batata talasani recipe explained with step by step pictures and a video. Potato upkari or konkani style aloo fry is a very tasty recipe and goes very well with either rice or chapathi. This potato fry or alu fry is prepared using very minimum ingredients like potato, oil, mustard, curry leaves, salt, turmeric, red chilli powder and asafoetida. You can serve this as a side dish along with rice or chapati.
I have posted many potato recipes on this website like potato rice, potato-onion sambar, potato mosaru bajji, potato palya and sagu, potato paratha, potato bonda, sun dried potato chips, regular potato chips, aloo gobi and aloo-carrot paratha recipes.
Potato is a very tasty vegetable. Potato is very good for growing kids. I got this recipe from a Konkani friend. However later I came to know that the turmeric powder is generally not used in this recipe. So I have marked turmeric powder as optional. Also no need to add water, if you can manage to cook the potatoes without water. If you are a garlic lover, then you can replace the asafoetida with crushed garlic. If you want to decorate your potato talasani, you can do it with grated coconut and coriander leaves. I haven't added coconut and coriander leaves as it is not added in the original recipe. Konkani recipes are so unique and simple. They don't overload the recipes with too many ingredients. This potato upkari is best paired with rice and dalithoy, a konkani style dal.
You can find many palya or stir fry recipes on this website like kosu or cabbage palya, thondekai palya, southekai palya, sorekai palya, bendekayi or ladies finger palya, bittergourd sweet curry, thondekai palya, Mixed vegetable palya, beans palya, badanekayi palya, Hagalakayi palya, Boodu kumbalakai or ash gourd palya and north karnataka special zunka vadi recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 12 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 3 medium sized potatoes
- 1/2 tsp mustard seeds
- Big punch turmeric powder (optional)
- 2 big pinch of hing / asafoetida
- Few curry leaves
- 1/2 tsp spicy red chili powder
- Salt as per your taste
- 2 tbsp cooking oil
Instructions for making potato upkari or batata talasani:
- Peel 3 medium sized potatoes.
- Chop them into thin sticks, just like how we chop for french fries.
- Immerse the chopped potatoes in water for few minutes.
- Heat oil in a frying pan. Add in mustard seeds and curry leaves. Give a quick stir.
- Switch off the stove when mustard seeds start to splutter. Add in turmeric, asafoetida and red chilli powder.
- Give a quick mix. Add in immersed potatoes.
- Switch on the stove and fry the potatoes for a minute under high flame. Add in salt as per your taste.
- Give a quick mix and add in little water. Please note adding water is optional.
- Close the lid and allow the potatoes to cook under low flame. Stir occasionally.
- Break a potato piece and check for the doneness. Do not over cook it. It takes around 10 minutes.
- Stir under high flame for a minute or 2 to make it dry. This aloo fry should not be very moist. Serve it with either chapati or rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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