Spicy Potato Fry Recipe – Indian Style with Coconut & Chilies

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Indian Style with Coconut & Chilies

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that goes with everything. This spicy potato fry (aloo fry) is exactly that! It’s a staple in my family, and honestly, I don’t think I’ve ever met anyone who didn’t love it. It’s crispy, tangy, and has just the right amount of kick. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any potato fry. It’s a little slice of Indian home cooking. It’s super easy to make – perfect for a weeknight dinner. Plus, the combination of spices, fresh coconut, and a hint of lemon juice is just divine. Seriously, once you try it, you’ll be making it again and again. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 8 medium raw potatoes
• 1 tablespoon oil
• 0.25 teaspoon mustard seeds
• 0.25 teaspoon cumin seeds
• 2 pinch asafoetida (hing)
• 1 teaspoon crushed chilies
• 7-8 curry leaves
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon sugar
• Salt to taste
• 0.5 teaspoon lemon juice
• 2 tablespoon fresh scraped coconut
• 1 tablespoon chopped coriander

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. It smells…interesting raw, but trust me, it transforms when cooked. You can find it at Indian grocery stores or online.
• Chili Types: I use crushed red chilies for a good kick, but feel free to experiment. Kashmiri chilies will give you a vibrant color with less heat. Bird’s eye chilies? Prepare for some serious spice!
• Fresh Coconut: This is key! The fresh coconut adds a lovely sweetness and texture. If you absolutely can’t find fresh, unsweetened desiccated coconut will work in a pinch, but it won’t be quite the same.
• Potatoes: I prefer using Yukon Gold or red potatoes, but any all-purpose potato will work.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and thinly slice your potatoes (about 2-3mm thick). If you’re not cooking them right away, pop them into a bowl of water to prevent them from turning brown.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, asafoetida, crushed chilies, and curry leaves. Let this temper for a few seconds – you’ll smell the amazing aroma!
3. Drain the potatoes and add them to the pan with the tempered spices. Sprinkle in the turmeric powder. Give everything a good stir to coat the potatoes evenly.
4. Now, cover the pan and cook on medium heat for about 10-12 minutes, stirring occasionally. You want the potatoes to be tender, but not mushy. If they start to stick, add a splash of water – just a little!
5. Once the potatoes are cooked through, it’s time for the finishing touches. Mix in the sugar, salt, lemon juice, coconut, and coriander. Cook for another 2 minutes, stirring constantly, to let all the flavors meld together.
6. And that’s it! Serve hot and enjoy.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the potatoes in batches to ensure they get crispy.
• Stirring occasionally prevents sticking and ensures even cooking.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• My Mom’s Version: She always adds a tiny pinch of garam masala at the end for extra warmth.
• Friend’s Favorite: A friend of mine loves to add a sprinkle of red chili powder right before serving for an extra fiery kick.
• Garlic Lovers: Add a teaspoon of minced garlic along with the cumin seeds for a garlicky twist.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your asafoetida doesn’t contain any hidden animal products (some brands do).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Extra Spicy)

• Mild: Reduce the amount of crushed chilies to ½ teaspoon or use Kashmiri chili powder.
• Medium: Stick to the 1 teaspoon of crushed chilies.
• Extra Spicy: Add an extra ½ teaspoon of crushed chilies or a finely chopped green chili.

Festival Adaptations (Navratri/Vrat Friendly – using permissible ingredients)

During Navratri or other fasting periods, you can adapt this recipe by omitting the asafoetida (hing) and using rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This spicy potato fry is incredibly versatile!

• Serve it as a side dish with dal and rice.
• Enjoy it with Indian breads like roti or paratha.
• It’s also fantastic with a simple bowl of curd rice.
• I sometimes even enjoy it as a snack on its own!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. They won’t be quite as crispy, but still delicious!

FAQs

What type of potatoes work best for this fry?

Yukon Gold or red potatoes are my go-to, but any all-purpose potato will work. Just make sure they’re not too starchy.

Can I make this potato fry ahead of time?

It’s best enjoyed fresh, but you can slice the potatoes and keep them in water for a few hours ahead of time.

How can I adjust the spice level of this recipe?

Easily! Adjust the amount of crushed chilies or use milder chili varieties.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell that adds a unique savory flavor. You can find it at Indian grocery stores or online.

Can I use frozen potatoes for this recipe?

I don’t recommend it. Frozen potatoes tend to get mushy. Fresh potatoes are best!

Is it necessary to soak the potatoes in water?

Yes, it helps remove excess starch and prevents discoloration.

What is the best way to scrape fresh coconut?

A traditional coconut scraper is ideal, but you can also use a vegetable peeler or a spoon to scrape the coconut meat from the shell. It takes a little effort, but it’s worth it!