Crispy Potato Fry Recipe – Indian Kadai Style with Spices

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – Indian Kadai Style with Spices

Hey everyone! If you’re anything like me, a simple, comforting potato dish is always a good idea. This crispy potato fry, made the traditional Indian way in a kadai, is one of my go-to recipes. It’s quick, easy, and packed with flavour – seriously, it’s addictive! I first made this when I was craving something spicy and comforting, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t just any potato fry. It’s a little slice of Indian home cooking. The spices, the kadai… it all comes together to create something truly special. You’ll love it because:

• It’s ready in under 20 minutes – perfect for a weeknight side dish.
• It’s incredibly flavourful, with a lovely balance of spice and earthiness.
• It’s super versatile – goes with everything from dal and rice to roti and yogurt.
• It’s surprisingly easy to make, even if you’re new to Indian cooking!

Ingredients

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

• 3 small potatoes
• 1 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• A few curry leaves
• 2 small garlic cloves
• ⅛ tsp turmeric powder
• ¾ tsp red chili powder (adjust to your spice preference!)
• ½ tsp sambar powder
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that make this recipe sing:

• Kadai: A traditional Indian wok-like pan, usually made of iron. It distributes heat beautifully, giving the potatoes that perfect crispy texture. If you don’t have one, a heavy-bottomed frying pan will work, but the kadai really does make a difference!
• Mustard Seeds: These little guys pop in hot oil, releasing a nutty, pungent flavour that’s essential in South Indian cooking. Don’t skip them!
• Curry Leaves: Fresh curry leaves add a wonderful aroma and a unique flavour that’s hard to describe – slightly citrusy, slightly savoury. You can find them at most Indian grocery stores.
• Sambar Powder: This is where the South Indian influence really shines. Sambar powder is a blend of spices used in sambar (a lentil-based vegetable stew), and it adds a lovely depth of flavour to the potatoes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse, peel, and cube your potatoes. I like to cut them into roughly 1-inch pieces. Then, pop them into a bowl of water to prevent them from browning while you prep everything else.
2. Heat the oil in your iron kadai (or frying pan) over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s how you know they’re ready!
3. Next, add the cumin seeds, curry leaves, and finely chopped garlic. Sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic! A tiny pinch of hing (asafoetida) goes in here too, if you’re using it.
4. Drain the potatoes and add them to the kadai. Sauté on low flame for 3-5 minutes, until the edges start to brown slightly.
5. Now for the spices! Add the turmeric powder, red chili powder, sambar powder, and salt. Drizzle a little extra oil over the potatoes to help the spices coat them evenly. Mix well, making sure every piece is covered.
6. Cover the kadai and cook for 8-10 minutes, stirring occasionally, until the potatoes are tender.
7. Finally, remove the lid and roast the potatoes uncovered on low flame for another 3-5 minutes, until they’re beautifully crispy. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the kadai! If you’re making a large batch, cook the potatoes in two batches to ensure they get crispy.
• Keep the heat on medium-low. This prevents the spices from burning and ensures the potatoes cook through evenly.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder fry, reduce the red chili powder to ¼ tsp. For a fiery kick, add a pinch of cayenne pepper!
• Potato Variety: New potatoes are fantastic in this recipe – their delicate skin gets wonderfully crispy. Old potatoes work well too, just make sure to peel them.
• Regional Variations: My friend’s mom makes a Kerala-style version with grated coconut added at the end. In Tamil Nadu, they sometimes add a squeeze of lemon juice for extra tang.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!

Serving Suggestions

This crispy potato fry is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a simple dal and rice.
• As a side dish with roti or chapati.
• Alongside a cooling yogurt raita.
• As part of a larger Indian thali (platter).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan or oven to restore some of the crispiness. They won’t be quite as crispy as when they’re freshly made, but still delicious!

FAQs

Let’s answer some common questions:

• What type of oil is best for this potato fry? I prefer using vegetable oil or sunflower oil, but you can also use peanut oil or mustard oil for a more authentic flavour.
• Can I make this ahead of time? It’s best enjoyed fresh, but you can prep the potatoes and spices ahead of time to save some time.
• How do I get the potatoes extra crispy? Make sure the potatoes are dry before adding them to the oil, and don’t overcrowd the kadai. Roasting them uncovered at the end is also key!
• What is hing/asafoetida and can I skip it? Hing is a pungent spice used in Indian cooking. It aids digestion and adds a unique flavour. You can skip it if you don’t have it, but it does add something special.
• Can I use a non-stick pan instead of an iron kadai? Yes, you can! But remember, an iron kadai distributes heat more evenly and helps achieve that perfect crispy texture.

Enjoy making this recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!