Urlai Roast:

Urlai Roast
Urlai Roast
Urlai Roast
Urlai Roast
Urlai Roast

Urlai Roast

4 medium-sized potatoes, boiled and peeled
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves
2 green chilies, slit (adjust to spice preference)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to spice preference)
1/2 teaspoon garam masala
1 teaspoon coriander powder
Salt to taste
Fresh cilantro (coriander) leaves for garnish


Cut the boiled and peeled potatoes into bite-sized cubes or chunks and set aside.
In a large pan or skillet, heat the vegetable oil over medium heat.
Add the mustard seeds and cumin seeds to the hot oil and let them splutter.
Toss in the curry leaves and slit green chilies, sautéing them for a minute until they release their aroma.
Carefully add the potato cubes to the pan, making sure they are coated with the tempered oil and spices.
Sprinkle the turmeric powder, red chili powder, garam masala, coriander powder, and salt over the potatoes. Mix everything together gently, ensuring the spices are evenly distributed.
Cook the potato roast on medium-low heat, stirring occasionally, until the potatoes develop a golden-brown crust and become slightly crispy on the edges.
Taste and adjust salt and spices if needed. If you prefer a spicier roast, you can add more red chili powder or green chilies at this stage.
Once the potatoes are roasted to your desired texture and flavor, turn off the heat.
easy way to make Urlai Roast


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