Crispy Potato Fry Recipe – Turmeric & Besan Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – Turmeric & Besan Indian Side Dish

Introduction

Oh, potato fry! Is there anything more comforting? This isn’t just any potato fry, though. This is the kind my grandmother used to make – perfectly crispy on the outside, fluffy on the inside, and bursting with that classic Indian flavour. It’s a simple dish, but honestly, it’s one of my all-time favourites. I first made this myself when I moved away from home and was craving a little piece of my childhood. It instantly transported me back to her kitchen! You’ll absolutely love how easy it is to whip up, and how much flavour is packed into every bite.

Why You’ll Love This Recipe

This crispy potato fry (often called aloo fry in many Indian households) is a winner for so many reasons. It’s quick – ready in under an hour. It’s easy – perfect for beginner cooks. And most importantly, it’s incredibly delicious! The combination of turmeric, chili powder, and besan gives it a unique flavour and texture you won’t find anywhere else. It’s the perfect side dish to brighten up any meal.

Ingredients

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

• 2 large potatoes (about 500g)
• 1 ½ – 1 ¾ tbsp cooking oil (vegetable, canola, or sunflower oil work well)
• ½ tsp mustard seeds
• ½ tsp asafoetida (hing)
• 1 sprig curry leaves
• ½ tsp turmeric powder
• 1 ½ tsp red chili powder (adjust to your spice preference!)
• 1 ¼ tsp coriander powder
• 1 tsp besan (chickpea flour)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Besan (Chickpea Flour): This is the secret weapon! It adds a lovely crispness and nutty flavour that you just don’t get with plain flour. You can find it in most Indian grocery stores, or online. About 75g is what you’re looking for.
• Mustard Seeds: Don’t skip these! They pop in the hot oil and release a wonderful aroma. Black mustard seeds are traditionally used.
• Asafoetida (Hing): This one’s a bit funky, I won’t lie! But trust me, it adds a depth of flavour that’s essential for authentic Indian cooking. It has a pungent smell in its raw form, but mellows out beautifully when cooked. If you’re new to Indian cooking, start with a tiny pinch – a little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium-high heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Quickly stir in the asafoetida and curry leaves. Be careful, they can splatter! Cook for just a few seconds until fragrant.
3. Add the potato cubes to the pan. Sauté on high heat for 2-3 minutes, stirring occasionally, to seal the edges. This helps them get nice and crispy.
4. Reduce the heat to medium and cook uncovered for 4-5 minutes, stirring once or twice.
5. Now, cover the pan and simmer on low heat for 16-18 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
6. Time for the flavour boost! Add the turmeric powder, chili powder, coriander powder, besan, and salt. Toss everything together on high heat for 3-4 minutes, until the potatoes are evenly coated and beautifully crispy.

Expert Tips

• Potato Prep: I like to use waxy potatoes like Yukon Gold or red potatoes. They hold their shape well during cooking. Cut them into roughly 1-inch cubes for even cooking.
• Don’t overcrowd the pan: If you’re making a large batch, cook the potatoes in two batches to ensure they get crispy.
• Spice it up (or down): Adjust the amount of chili powder to your liking.

Variations

• Spice Level Adjustment: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Regional Potato Varieties: In South India, they often use smaller, firmer potatoes for this fry.
• Air Fryer Adaptation: Want to make it even easier? Toss the potatoes with the spices and a little oil, then air fry at 200°C (390°F) for 15-20 minutes, shaking halfway through.

Serving Suggestions

This potato fry is incredibly versatile!

• Serve it hot with a simple bowl of rice and dal for a classic Indian meal.
• It’s also fantastic with yogurt (raita) to cool down the spice.
• My family loves it as part of a larger Indian thali (platter).

Storage Instructions

Leftovers? Sure! Store any leftover potato fry in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispness. It won’t be quite as good as fresh, but still delicious!

FAQs

• What type of potatoes work best for this fry? Waxy potatoes like Yukon Gold or red potatoes are ideal. They hold their shape well and get beautifully crispy.
• Can I make this ahead of time? It’s best enjoyed fresh, but you can prep the potatoes (peel and cube them) a few hours in advance. Store them in water to prevent browning.
• How do I adjust the spice level? Start with less chili powder and add more to taste. You can also add a pinch of sugar to balance the heat.
• What is asafoetida and can I substitute it? Asafoetida (hing) is a resin with a pungent smell. It adds a unique flavour to Indian dishes. If you can’t find it, you can omit it, but it won’t be quite the same. Some people substitute it with a pinch of garlic powder, but it’s not a perfect match.
• Can this be made gluten-free? Absolutely! Besan (chickpea flour) is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities.