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Carrot Potato And Taro Root Indo Chinese Masala Fry

CARROT POTATO AND TARO ROOT INDO CHINESE MASALA FRY

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Carrot Potato And Taro Root Indo Chinese Masala Fry Recipe, How To Make Carrot Potato And Taro Root Indo Chinese Masala Fry Recipe

Carrot Potato and Taro root Indo Chinese Masala Fry, Making:Take a bowl and add potato, carrot, onion and boiled Colacasia.Add maida, corn flour and veniger

About Recipe

How to make CARROT POTATO AND TARO ROOT INDO CHINESE MASALA FRY

(8 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
CARROT POTATO AND TARO ROOT INDO CHINESE MASALA FRY
Author : Vahchef
Main Ingredient : Mixed vegetables
Servings : 2 persons
Published date : February 12, 2019


Ingredients used in CARROT POTATO AND TARO ROOT INDO CHINESE MASALA FRY
• Potato - 2 numbers.
• Carrot - 2 numbers.
• Small onion(chopped) - 1 number.
• Colacasia(boiled) - 1 cup.
• Maida - 1/2 cup.
• Corn flour - 1/2 cup.
• Veniger - 1 tablespoon.
• Oil - to fry.
• Red capsicum - 1/2 number.
• Green capsicum - 1/2 number.
• Ginger(chopped) - 1 tablespoon.
• Garlic(chopped) - 5 tablespoon.
• Dry coconut powder - 1 tablespoon.
• Salt - to taste.
• Tomato ketchup - 1 tablespoon.
• Soya sauce - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Red chili powder - 1 tea spoon.
• Pepper powder - 1/2 tea spoon.
• Green chilies - 4 numbers.
• Curry leaves - 2 springs.
• Chili sauce - 1 tea spoon.
Method:
  • In a bowl add potato, carrot, boiled colocasia, maida, corn flour and vinegar toss it well.
  • Heat oil in a panand first fry the potatoes then fry the carrot, colocasia and keep on the same plate.
  • In a pan add oil, chopped ginger, chopped garlic, chopped onion, curry leaves, dry coconut powder, salt (as per taste) and cook it until golden color.
  • Then add tomato ketchup, chili sauce, soya sauce, coriander powder, cumin powder, red chili powder, pepper powder,salt(as per taste) mix it well.
  • Now add fried vegetables and toss it, switch off the flame and add chopped green chilies, thenserve on a plate.





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