Crispy Potato Fry Recipe – Indian Spiced Potatoes with Rice Flour

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – Indian Spiced Potatoes with Rice Flour

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 warm Indian spices. I remember the aroma filling the whole house, and honestly, it still takes me right back to my childhood every time I make it. It’s a simple recipe, but the little tricks make all the difference. You’ll absolutely love it!

Why You’ll Love This Recipe

This crispy potato fry (aloo fry, as we call it at home!) is a winner for so many reasons. It’s quick – ready in under 30 minutes. It’s easy – perfect for beginner cooks. And most importantly, it’s delicious! The combination of spices and the light, crispy coating from the rice flour is just irresistible. Plus, it’s a fantastic side dish with almost anything – dal and rice, roti, or even a simple yogurt dip.

Ingredients

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

• 3 large potatoes
• 1.5 tbsp rice flour (about 15g)
• 1 tbsp oil (15ml)
• 0.25 tsp asafoetida (hing)
• 1 tsp cumin seeds
• 0.25 tsp turmeric powder
• 0.5 tbsp coriander powder (about 5g)
• 0.25 tsp cumin powder
• 0.75 tsp red chili powder (adjust to your spice preference!)
• 0.25 tsp fennel seed powder
• 1 tsp salt
• 1 tbsp coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients – a few little things that can really elevate this dish!

• Potatoes: Choosing the Right Variety – I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well and get beautifully crispy. Avoid waxy potatoes like new potatoes, as they won’t crisp up as nicely.
• Rice Flour: The Secret to Crispiness – Trust me on this one! Rice flour is the key to achieving that incredible crunch. It creates a light, airy coating that’s far superior to wheat flour.
• Spices: A Blend of Traditional Indian Flavors – Turmeric, coriander, cumin, and fennel – this is the heart of Indian cooking! These spices not only add amazing flavor but also have wonderful health benefits. Don’t be afraid to adjust the chili powder to your liking.
• Asafoetida (Hing): Regional Variations & Benefits – Asafoetida has a pungent smell in its raw form, but it transforms into a savory, umami flavor when cooked. It’s often used in Indian cooking to aid digestion and add a unique depth of flavor. You can find it at most Indian grocery stores.
• Oil: Best Oils for Frying – Mustard oil is traditional for this dish and adds a lovely pungent flavor, but vegetable or sunflower oil work perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to cook the potatoes. Pressure cook the potatoes (no water needed!) for 2 whistles, then simmer for 8-10 minutes. Let them cool completely, peel, and then cube them into roughly 1-inch pieces.
2. Now, toss those potato cubes with the rice flour until they’re evenly coated. Make sure every piece gets a little love!
3. In a small bowl, mix together the salt, turmeric powder, chili powder, coriander powder, cumin powder, and fennel powder. This is our spice blend – the flavor bomb!
4. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and asafoetida. Sauté for a few seconds until fragrant – you’ll know it when you smell it!
5. Add the spice mix to the hot oil and stir quickly to prevent it from burning. This is where things can get tricky, so keep a close eye on it.
6. Now, add the rice flour-coated potatoes to the pan. Stir well to ensure they’re all coated with the spices.
7. Cook on low heat for 8-10 minutes, stirring occasionally, until the potatoes are golden brown and crispy. Patience is key here – don’t rush the process!
8. Finally, garnish with fresh coriander leaves before serving. And that’s it!

Expert Tips

Want to take your potato fry to the next level? Here are a few of my go-to tips:

• Achieving Maximum Crispiness: Make sure the potatoes are completely dry before coating them with rice flour. Any moisture will prevent them from getting crispy.
• Preventing Spices from Burning: Keep the heat on low and stir constantly when adding the spices to the oil. Burnt spices will ruin the flavor.
• Perfecting the Potato Texture: Don’t overcook the potatoes in the pressure cooker. They should be just tender, not mushy.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free, thanks to the rice flour.
• Spice Level Adjustment – Mild, Medium, Hot: Adjust the amount of chili powder to suit your taste. Start with ½ tsp for mild, ¾ tsp for medium, and 1 tsp or more for hot.
• Festival Adaptations – Navratri & Fasting-Friendly Version: During Navratri fasting, you can skip the asafoetida and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This potato fry is incredibly versatile. Serve it as a side dish with:

• Dal and rice
• Roti or naan
• Yogurt dip (raita)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• What type of potatoes work best for this fry? Yukon Gold or red potatoes are my favorites!
• Can I use wheat flour instead of rice flour? You can, but the texture won’t be as crispy.
• How can I make this recipe spicier? Add more chili powder or a pinch of cayenne pepper.
• What is asafoetida and where can I find it? It’s a pungent spice used in Indian cooking, available at Indian grocery stores.
• How do I prevent the potatoes from sticking together during frying? Make sure the potatoes are well-coated with rice flour and don’t overcrowd the pan.
• Can I air fry these potatoes instead of pan-frying? Yes! Air fry at 375°F (190°C) for 15-20 minutes, flipping halfway through.