Urulai Kizhangu Varuval, Potato chips, Potato fry, Chettinad Baby potato roast, Ennai urulai Kizhangu varuval, potato masala, all kind of potato recipes are the go-to side dish in Indian Household. There are so many variations in Potato Roast. Today I am sharing my amma(mother’s) version of potato chips poriyal. It is not the traditional crispy potato chips that we get in the bakery. We call this dish Urulai kilangu chips in our home because potatoes are sliced and then roasted in a skillet.

Urulai Kilangu chips is a spicy potato preparation with the crispy outer surface still soft in the center. Perfect match for sambar rice, curd rice, keerai rice, mor kuzhambu and, what not. Some people refer it Potato coins, potato chips roast.

Urulaikilangu Varuval are nostalgic to me, As a kid, I use to eat the potato chips straight from the Kadai. I still remember the skillet that my mom used to cook this potato chips recipe. That skillet’s handle was broken but, it nicely roasts the veggies. I am not sure whether mom still uses the same kadai. I have to check with mom after I finish this blog.

We are a family of five members during our school days mom always made a big batch of urulai kilangu chips. We all would finish even the bigger batch in a single round. Whenever I got Urulai Kilangu Varuval/ chips for lunch box, it is a hit among friends.

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When making big batches, the potato slices will fall apart but, that won’t reduce the flavor of the dish. The key for nice potato chips is nicely seasoned metal skillet and a thick slice of potatoes. It can be any metal iron or stainless steel but make sure it is well seasoned.

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Ingredients:

Potato 350 grams (1 big potato, preferably russet Potato)
4 tbsp of oil
1/4 tsp salt or required salt
1/4 to 1/2 tsp chili powder(1/4 is mild, 1/2 tsp is spicy)
1/8 tsp of hing/asafoetida
1/4 tsp of Kashmiri red chili powder(just for color) – Optional
1/4 cup of water

Procedure:

Step 1:

1. Wash the potato thoroughly make sure there no dirt on the skin.
2. Slice the potatoes with skin, the slices should be 0.5 cm thickness. Try to slice the potatoes evenly.
3. Put the potato slices in a bowl, wash it under the running water for a couple of times.
4. Fill a bowl with cold water and add the potato slices to the bowl.(optional step)
5. Allow the potato slices soak in the cold water for 10 minutes.
6. Drain the cold water and let the potatoes air dry for 10 minutes.

Step 2:

1. Heat the oil in a skillet, using a ladle spread the oil all over the skillet.
2. Let the oil get nice and hot then, add the chili powder, salt, turmeric powder, hing, and Kashmir chili powder. Mix everything for a second, Make sure not to burn the spices.
3. Immediately add the potato slices and mix well.
4. Add the water and cover the pan with a lid. Let the potatoes cook until 80 % cooked.
5. Open the lid and spread the slice such that each slice touching the metal surface.
6. Reduce the heat to medium-low allow the potato to cook until nice roast color is developed on the bottom, then flip the potatoes and let the other side roast.
7. Keep tossing the potato(Urulai Kizhangu) until potatoes are roasted to your desire.

Note :

I If you’re making a big batch then, simply toss the potato slices with a ladle until roast on both sides. While tossing, the potato slices may fall apart but don’t worry it will taste delicious

Summary

Recipe Name

Urulai Kizhangu Varuval

Author

swaana

Date

2019-06-22

Prep Time

20M

Cook Time

20M

Total Time

40M

Average rating

4 Based on 1 Review(s)