Crispy Potato Fry Recipe – Indian Spiced Potatoes with Methi

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – Indian Spiced Potatoes with Methi

Introduction

Oh, potatoes! Is there anything they can’t do? Seriously, from comforting curries to crispy snacks, they’re a staple in Indian kitchens – and for good reason. This crispy potato fry is one of my all-time favorites. It’s quick, easy, and packed with flavor. I first made this when I was craving something savory and satisfying, and it’s been a family hit ever since. It’s the kind of dish that just disappears as soon as it hits the table!

Why You’ll Love This Recipe

This isn’t just any potato fry. It’s a beautiful blend of spices that creates a truly addictive flavor. The mustard seeds pop and sizzle, the curry leaves add a lovely aroma, and the touch of methi (fenugreek) powder gives it a unique, slightly bitter note that balances everything perfectly. Plus, it comes together in under 30 minutes – perfect for a weeknight side dish or a quick snack.

Ingredients

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

• 3 large potatoes (about 500g)
• 1 large onion
• 1.5 tsp red chili powder (adjust to your spice preference!)
• 0.25 tsp coriander powder
• 0.25 tsp cumin powder
• 1 pinch methi (fenugreek) powder
• 1 tbsp oil
• 0.5 tsp mustard seeds
• 0.75 tsp cumin seeds
• 1 tsp urad dal (split black lentils)
• 2-3 garlic cloves
• 1 sprig curry leaves
• 1 pinch turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Potatoes: I prefer using starchy potatoes like Yukon Gold or Maris Piper for this recipe. They get beautifully crispy on the outside and fluffy on the inside. Red potatoes work in a pinch, but they won’t get quite as crispy.
• Methi (Fenugreek) Powder: This is the secret ingredient! Methi adds a wonderful depth of flavor. It’s commonly used in North Indian cuisine, especially in winter months, and is believed to have warming properties. You can find it at most Indian grocery stores, or online.
• Urad Dal: These tiny lentils add a nutty flavor and help with the crispiness. Don’t skip them!
• Curry Leaves: Fresh curry leaves are best, but dried work too. If using dried, lightly crush them before adding to the oil to release their aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or wok over medium heat. Once hot, add the mustard seeds and let them crackle – it’s a good sign they’re waking up!
2. Next, toss in the cumin seeds and urad dal. Sauté for a minute or two, until the dal turns golden brown. Keep stirring so nothing burns.
3. Now, add the crushed garlic cloves and curry leaves. Sauté for about 20 seconds, until fragrant. Your kitchen should be smelling amazing right about now!
4. Add the sliced onions and cook until they become translucent. This usually takes about 5-7 minutes.
5. Time for the spices! Mix in the turmeric powder, chili powder, methi powder, coriander powder, cumin powder, and salt. Sauté for another minute, stirring constantly, to prevent the spices from burning.
6. Add the boiled potato cubes to the pan. Gently toss to coat them evenly with the spice mixture.
7. Cook on medium heat for about 10 minutes, stirring occasionally, so the potatoes absorb all those lovely flavors.
8. Now, crank up the heat to high and fry for 3-5 minutes, stirring frequently, until the potatoes turn golden brown and beautifully crispy.

Expert Tips

• Boiling the Potatoes: Don’t overboil the potatoes! You want them to hold their shape. I usually boil them until they’re just fork-tender.
• Crispy Potatoes: For extra crispy potatoes, pat them dry with a paper towel before adding them to the pan.
• Don’t overcrowd the pan: If you’re making a large batch, fry the potatoes in batches to ensure they get crispy.

Variations

• My Mom’s Version: My mom always adds a squeeze of lemon juice at the end for a little zing. It’s delicious!
• Green Chili Kick: If you like it spicy, add a finely chopped green chili along with the onions.
• Amchur Powder: A sprinkle of amchur (dry mango powder) adds a lovely tangy flavor.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chili powder to 0.5 tsp or omit it altogether.
• Medium: Use 1 tsp of chili powder.
• Hot: Increase the chili powder to 2 tsp or add a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali snack option)

This potato fry is a fantastic snack option for festivals like Navratri and Diwali. It’s quick to make and everyone loves it!

Serving Suggestions

Serve this crispy potato fry warm with:

• Rice and dal
• Roti or paratha
• A side of yogurt or raita
• As a snack with a cup of chai

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore some of the crispiness. (They won’t be quite as crispy as when freshly made, but still delicious!)

FAQs

What type of potatoes work best for this fry?

Starchy potatoes like Yukon Gold or Maris Piper are ideal. They get nice and crispy!

Can I make this potato fry ahead of time?

It’s best enjoyed fresh, but you can boil the potatoes ahead of time. Just store them in the fridge and add them to the pan when you’re ready to fry.

How can I adjust the spice level of this recipe?

Simply adjust the amount of chili powder!

What is Urad Dal and where can I find it?

Urad dal is split black lentils. You can find it at most Indian grocery stores or online.

Can I use fresh curry leaves instead of dried?

Absolutely! Fresh curry leaves are always best. Use about a handful of fresh leaves in place of a sprig of dried.