Spicy Air Fryer Potatoes- Indian Style Recipe with Hing & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Spicy Air Fryer Potatoes – Indian Style Recipe With Hing & Curry Leaves

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish. And let me tell you, these Spicy Air Fryer Potatoes are a total game-changer. They’re crispy, packed with Indian spices, and ready in under 40 minutes. I first made these when I was craving something comforting but didn’t want to spend hours in the kitchen, and they’ve been a family favorite ever since!

Why You’ll Love This Recipe

These aren’t just any potatoes. We’re talking about a burst of Indian flavors – the warmth of turmeric, the pungent aroma of hing, and the fresh zing of curry leaves. Plus, air frying means less oil and maximum crispiness. Seriously, once you try these, you’ll ditch the deep fryer for good! They’re perfect as a side with dal and rice, or even as a snack on their own.

Ingredients

Here’s what you’ll need to make the magic happen:

• 500 grams potatoes
• ½ teaspoon baking soda
• ½ teaspoon salt (for boiling)
• 500 ml water
• 10 garlic cloves
• ¼ teaspoon salt (for spice mix)
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• ¼ teaspoon hing (asafoetida)
• 1 tablespoon coconut oil
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your potatoes turn out perfect.

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well during boiling and get beautifully crispy in the air fryer. Russet potatoes work too, but they can be a little more prone to falling apart.

Baking Soda: The Secret to Fluffy Potatoes

Don’t skip the baking soda! It seems odd, but it helps the potatoes stay fluffy on the inside while getting crispy on the outside. It alters the potato’s surface, promoting that lovely texture.

Hing (Asafoetida): A Unique Indian Flavor

Hing, or asafoetida, is a bit of an acquired taste, but it adds a wonderfully savory, umami flavor that’s so characteristic of Indian cooking. A little goes a long way! If you’re new to it, start with a tiny pinch.

Coconut Oil: Regional Variations & Substitutes

I love using coconut oil for that subtle sweetness and authentic South Indian flavor. But if you don’t have it, you can easily substitute with vegetable oil or any other neutral oil.

Curry Leaves: Fresh vs. Dried & Their Aroma

Fresh curry leaves are always best. They have an incredible aroma that really elevates the dish. If you can’t find fresh, you can use dried, but use about half the amount, as the flavor isn’t as potent.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and dice the potatoes into roughly 1-inch cubes.
2. Pop them into a pressure cooker with the water, baking soda, and ½ teaspoon of salt. Pressure cook for 2 whistles.
3. Once the pressure has released, drain the potatoes and let them cool completely. This is important – you don’t want to be tossing hot potatoes with spices!
4. While the potatoes are cooling, let’s make the spice mix. In a bowl, combine the smashed garlic, ¼ teaspoon salt, red chili powder, turmeric powder, hing, and coconut oil. Give it a good mix.
5. Now, gently toss the cooled potatoes in the spice mixture, making sure they’re evenly coated.
6. Preheat your air fryer to 180°C (350°F).
7. Arrange the potatoes in a single layer on the air fryer tray. Don’t overcrowd the tray – cook in batches if necessary.
8. Air fry for 20 minutes, or until the potatoes are crispy and golden brown.
9. Garnish with fresh curry leaves and serve immediately!

Expert Tips

• Don’t skip the cooling step! Warm potatoes won’t get as crispy.
• For extra crispiness, you can lightly spray the potatoes with oil before air frying.
• Shake the air fryer basket halfway through cooking to ensure even browning.

Variations

• Vegan Adaptation: This recipe is already vegan! Just double-check your hing source, as some brands might contain hidden ingredients.
• Gluten-Free Confirmation: Absolutely gluten-free!
• Spice Level Adjustment: Love it hot? Add more red chili powder or a pinch of cayenne pepper. Prefer it mild? Reduce the chili powder or omit it altogether.
• Festival Adaptation: My friend makes a version of this for Navratri/Vrat fasting, omitting the garlic and onion and using sendha namak (rock salt) instead of regular salt.
• My kids love a sprinkle of chaat masala on top after air frying!

Serving Suggestions

These potatoes are incredibly versatile. They’re fantastic with:

• Dal and rice
• Raita
• Indian curries
• As a side with grilled meats or fish
• Simply as a snack with a cup of chai!

Storage Instructions

Leftover air fryer potatoes are best enjoyed immediately, but you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, pop them back into the air fryer for a few minutes to crisp them up again. They won’t be quite as crispy as when they were first made, but still delicious!

FAQs

What type of potatoes work best for this recipe?

Yukon Gold or red potatoes are my go-to, but russets will work in a pinch.

Can I make these potatoes without an air fryer?

Yes! You can bake them in the oven at 200°C (400°F) for about 30-40 minutes, flipping halfway through.

What can I substitute for hing (asafoetida)?

It’s hard to perfectly replicate the flavor of hing, but you can try a pinch of garlic powder or onion powder.

How can I adjust the spice level of this dish?

Easily! Add more or less red chili powder to suit your taste.

How do I store leftover air fryer potatoes to maintain their crispiness?

Store in an airtight container in the fridge and reheat in the air fryer.

Can I prepare the spice mix ahead of time?

Absolutely! You can make the spice mix a day or two in advance and store it in an airtight container.