Spicy Potato fry (Tamil style)

This is one of my favourite style of potatoes ever.. The best part about it is that, it is not deep fried like other potato fries but still as good and the recipe is extremely simple

So, if you are health conscious, this is just right for you or if like me, you just put anything that tastes good into your mouth, without worrying about calories, cholesterol or carbs, then the health perks are an added bonus. This is  a dry side dish or accompaniment to rice but you can also just eat it as a simple snack.



Preparation time: 15 min  Cooking time: 30 min Serves: 2-3 members


Potatoes                       -6 large ones

chilli powder              – 1 or 2tsp( according to your spice tolerance)

coriander powder      – 3 tsp

turmeric powder       – 1/2 tsp

oil                                  – 1 tsp

mustard                        – 1/2 tsp

Curry leaves                – optional

salt                                 – to taste

Cooking Instruction

1. wash the potatoes clean and chop them

( if you are preparing it as an accompaniment, then chop them into small cubes or slices but if you plan on having them just as munchies, then chop them into larger cubes or wedges,  also, I generally do not remove the peel, as it contains a lot of essential nutrients, but if you like yours peeled, then go for it.)

2.Keep a large shallow pan/kadhai (non stick)  on medium heat and add  one tsp of oil, and when the oil is sufficiently heated, add the mustard seeds and let it crackle

3.once the mustard seeds start crackling, turn down the heat a little bit(  high heat might burn the mustard seeds), and add the curry leaves

4. when the curry leaves get crispy, add the chopped potatoes followed by turmeric, chilli and coriander powder and don’t forget the salt

5.stir the potatoes till each and every cube or wedge is coated with the spices(it’s important to keep in mind that at this point the heat should be low or else you stand the risk of burning the masala)

6. now cover the pan and increase the heat to medium


7.keep stirring the potatoes occasionally, so that they are evenly cooked

( if you need crunchy potatoes, then remove the lid once the potatoes are half cooked but stir more often and this version takes slightly more time than the soft version)

8.depending the size of your potato cubes/slices they should be done in about 20 – 25 minutes

or if you are like me and don’t set a great store by watching the clock, then take a bite now and then to see if they are done, know what I mean ;),at any point, if you feel that the masala is not evenly coated or that the potato is getting burned, keep adding a little bit of oil now and then..

9. this is the most important part , if you like your potatoes soft, then switch off the gas and enjoy, but if you like a little bit of crunch, then (remove the lid from the pan) increase the heat to high and keep on stirring the potatoes for about five minutes( or more, depending on how crunchy you want it)… what, happens is all the water content from the surface level evaporates leaving you with a slightly crunchy exterior and soft interior. The trick is to not burn them, so keep on stirring.. and if they start to burn in spite of stirring constantly , turn off the heat..
This is a great side dish for any kind of meal and you can also enjoy it by itself, with a dip of your choice(optional), I prefer mayo or mint chutney..
You may also cook it in a regular heavy bottomed pan but you need to use more oil, say 3 – 4 tsp and also it does not turn out as crunchy as the non – stick ones.
If you are someone, who doesn’t like spicy food, then reduce the amount of chilli to half of what is mentioned above and you should be fine..
So, do try it and let me know, if I should be posting more recipes
or if I should be cooking at all … 🙂




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