Crispy Potato Fry Recipe – Indian Style with Mustard & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – Indian Style with Mustard & Curry Leaves

Hey everyone! If you’re anything like me, a simple, comforting potato dish is always a good idea. This crispy potato fry is a staple in my kitchen – quick, easy, and so satisfying. It’s the kind of dish my grandmother used to make, and honestly, it always reminds me of home. I’m excited to share my version with you!

Why You’ll Love This Recipe

This isn’t just any potato fry. The magic lies in the tempering – that beautiful sizzle of mustard seeds and curry leaves in hot oil. It infuses the potatoes with an incredible aroma and flavor that’s distinctly Indian. Plus, the baking soda trick ensures they’re fluffy on the inside and wonderfully crispy on the outside. It’s perfect as a side dish, a snack, or even a light meal.

Ingredients

Here’s what you’ll need to make this delicious potato fry:

• 500 grams potatoes (about 3 medium-sized)
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon freshly ground black pepper
• 4-5 garlic cloves
• 5 teaspoons peanut oil (approximately 25ml)
• ¼ teaspoon mustard seeds (about 1 gram)
• 3 sprigs curry leaves (about 10-12 leaves)

Ingredient Notes

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

Potatoes: Choosing the Right Variety

I prefer using starchy potatoes like Yukon Gold or Russet for this recipe. They get beautifully fluffy when boiled and crisp up nicely when fried. Waxy potatoes will work in a pinch, but they won’t get quite as crispy.

Peanut Oil: Regional Variations & Substitutions

Peanut oil is traditionally used in South Indian cooking for its high smoke point and nutty flavor. However, I know peanut allergies are common! You can easily substitute with vegetable oil, sunflower oil, or even canola oil. The flavor will be slightly different, but still delicious.

Mustard Seeds: Types & Flavor Profiles

We’re using black mustard seeds here, which are the most common in Indian cooking. They have a lovely pungent flavor. Brown mustard seeds are milder, and yellow mustard seeds are even milder – you can experiment, but black mustard seeds give the most authentic taste.

Curry Leaves: Fresh vs. Dried & Their Significance

Fresh curry leaves are essential if you can get them! They have a unique citrusy aroma that dried leaves just can’t replicate. You can find them at most Indian grocery stores. If you absolutely must use dried, use about 1 teaspoon, but the flavor won’t be as vibrant.

Baking Soda: The Secret to Fluffy Potatoes

Don’t skip the baking soda! It helps break down the potato cells during boiling, resulting in a fluffier texture. It’s a small amount, but it makes a big difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and add the potatoes to a pressure cooker. Add the salt and baking soda, then enough water to cover them. Pressure cook for 2 whistles on medium heat. Let the pressure release naturally – this is important!
2. Once the pressure is released, carefully drain the water. Peel the potatoes (carefully, they’ll be hot!) and cut them into bite-sized chunks.
3. In a bowl, toss the potato chunks with black pepper and crushed garlic. Don’t be shy with the garlic!
4. Heat the peanut oil in a large pan or wok over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – this is called “tempering” and it releases their flavor.
5. As soon as the mustard seeds splutter, add the curry leaves. They’ll sizzle and become fragrant. Be quick, as they can burn easily!
6. Add the seasoned potatoes to the pan and sauté for 10-12 minutes, stirring occasionally, until they’re golden brown and crispy.
7. Serve hot!

Expert Tips

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

Achieving Maximum Crispiness

Make sure the potatoes are completely dry before frying. Any excess moisture will steam them instead of crisping them up.

Preventing Potatoes from Sticking

Use a non-stick pan or wok. If you don’t have one, make sure there’s enough oil in the pan to prevent sticking.

Tempering Spices for Optimal Flavor

Don’t rush the tempering process! Letting the mustard seeds splutter properly is key to unlocking their flavor. Keep the heat at medium to prevent burning.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Spice Level Adjustments

Add a pinch of red chili powder or a finely chopped green chili to the potatoes for a spicier kick. My friend, Priya, loves adding a dash of cayenne pepper!

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your oil is vegan-friendly.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Festival Adaptations (e.g., serving during Diwali or Onam)

During Diwali, I sometimes add a sprinkle of chaat masala for an extra burst of flavor. It’s a festive touch! During Onam, it’s a lovely side to the elaborate Sadhya feast.

Serving Suggestions

This potato fry is amazing with:

• Steaming hot rice
• A bowl of comforting rasam
• Tangy sambar
• A simple yogurt dip (raita)
• Or just enjoyed on its own as a snack!

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

Got questions? I’ve got answers!

What type of potatoes work best for this fry?

Starchy potatoes like Yukon Gold or Russet are ideal for achieving a fluffy interior and crispy exterior.

Can I make this potato fry ahead of time?

It’s best enjoyed fresh, but you can boil and cut the potatoes ahead of time. Store them in water in the fridge to prevent discoloration, then proceed with the recipe when you’re ready to fry.

What can I substitute for peanut oil?

Vegetable oil, sunflower oil, or canola oil are all good substitutes.

How do I know when the mustard seeds are properly tempered?

They’ll start to splutter and pop in the hot oil. This indicates they’ve released their flavor.

Can I use frozen potatoes for this recipe?

I don’t recommend it. Frozen potatoes tend to get mushy when fried.

Is baking soda necessary for this recipe?

While you can technically make it without, the baking soda helps create a fluffier texture. I highly recommend using it!