Andhra Potato Fry Recipe – Spicy Turmeric & Cinnamon Potatoes

Last Updated on 2 months by Neha Deshmukh

Andhra Potato Fry Recipe – Spicy Turmeric & Cinnamon Potatoes

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Andhra Potato Fry. It’s a simple dish, but bursting with flavour, and reminds me of my trips to Andhra Pradesh. The aroma of the spices sizzling in the pan is just heavenly! This recipe is perfect as a side dish, a quick snack, or even a light meal. Let’s get cooking!

Why You’ll Love This Recipe

This Andhra Potato Fry is seriously addictive. It’s crispy, spicy, and incredibly flavorful, thanks to the unique blend of Andhra spices. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, it comes together in under 30 minutes – perfect for a busy weeknight! You’ll love how the humble potato transforms into something truly special.

Ingredients

Here’s what you’ll need to make this delicious Andhra Potato Fry:

• 4 medium boiled potatoes
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 10-12 curry leaves
• 1 medium onion

Ingredient Notes

Let’s talk about the ingredients! Using the right ones makes all the difference.

• Andhra Spices: The combination of turmeric, red chili powder, coriander, cumin, and cinnamon is what gives this fry its authentic Andhra flavour. Don’t skimp on these!
• Oil: Traditionally, Andhra cooking uses groundnut oil (peanut oil) for its flavour and high smoke point. However, you can use vegetable oil or sunflower oil if you prefer.
• Potatoes: I like to use Yukon Gold or red potatoes for this recipe. They hold their shape well when fried and have a lovely creamy texture. You’ll need about 500g of potatoes.
• Spice Levels: Feel free to adjust the red chili powder to your liking. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Andhra Potato Fry:

1. First, boil your potatoes until they’re fork-tender. Once cooked, drain them, let them cool slightly, peel, and chop them into bite-sized pieces – about 1-inch cubes.
2. In a small bowl, combine the turmeric, red chili powder, ground coriander, cumin, cinnamon, and salt. This is your spice mix, and it’s the heart of the flavour!
3. Now, heat the oil in a nonstick pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Wait for them to splutter – this releases their flavour.
4. Add the curry leaves and sliced onions to the pan. Sauté until the onions turn translucent and slightly golden brown.
5. Add the chopped potatoes to the pan and fry them on medium heat until they’re crispy and golden brown, stirring occasionally. This usually takes about 10-15 minutes.
6. Sprinkle the prepared spice mix over the potatoes. Stir well to coat them evenly and cook for another 1-2 minutes, allowing the spices to bloom.

And that’s it! Your Andhra Potato Fry is ready to be served.

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Fry them in batches if necessary to ensure they get crispy.
• Make sure the potatoes are dry before adding them to the hot oil. This will prevent splattering.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• Green Chilies: My friend Lakshmi adds a finely chopped green chili or two along with the onions for an extra kick.
• Garlic & Ginger: For a more complex flavour, add a teaspoon of grated ginger and garlic paste along with the onions.
• Peanuts: A handful of roasted peanuts added towards the end adds a lovely crunch. My family loves this addition!

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
• Medium: Use the recipe as written with 1 teaspoon of red chili powder.
• Hot: Increase the red chili powder to 1 ½ – 2 teaspoons, or add a pinch of cayenne pepper.

Festival Adaptations (Suggestions for serving during festivals like Makar Sankranti)

During Makar Sankranti, this potato fry is often served as part of a larger spread alongside traditional sweets and snacks. It’s a great way to add a savoury element to the festive meal.

Serving Suggestions

Serve this Andhra Potato Fry hot with:

• Rice
• Dal (lentil soup)
• Curd rice (yogurt rice)
• Roti (Indian flatbread)
• As a side dish with any Indian meal

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 as crispy as when freshly made, but still delicious!

FAQs

What type of potatoes work best for this fry?

Yukon Gold or red potatoes are ideal because they hold their shape well and have a creamy texture.

Can I adjust the spice level to make it milder?

Absolutely! Reduce or omit the red chili powder to suit your taste.

What is the significance of mustard seeds in Andhra cuisine?

Mustard seeds are a staple in Andhra cuisine and are believed to aid digestion. They also add a unique flavour and aroma to dishes.

Can this potato fry be made ahead of time?

It’s best enjoyed fresh, but you can boil and chop the potatoes ahead of time. Store them in the refrigerator and fry them just before serving.

What is a good accompaniment to Andhra Potato Fry besides rice and dal?

It pairs wonderfully with a cooling raita (yogurt dip) or a simple tomato and onion salad.

Enjoy this taste of Andhra Pradesh! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!