Crispy Potato Fry Recipe – Indian Style Turmeric & Chili Potatoes

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – Indian Style Turmeric & Chili Potatoes

Hey everyone! If you’re anything like me, a simple, comforting side dish can make a meal. And honestly, is there anything more comforting than perfectly crispy, golden potatoes? This Indian-style potato fry is a staple in my kitchen – quick, easy, and always a hit. I first made this when I was craving something flavorful but didn’t want to spend hours cooking. It’s been a family favorite ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any potato fry. It’s a little explosion of Indian flavors – warm turmeric, a kick of chili, and fragrant coriander and cumin. It’s seriously addictive! Plus, it comes together in under 30 minutes, making it perfect for busy weeknights. It’s also incredibly versatile; you can adjust the spice level to your liking and serve it as a side with dal and rice, or even as a snack with a cup of chai.

Ingredients

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

• 2 large potatoes (about 500g)
• 1 tbsp oil (approximately 15ml)
• ½ tsp red chili powder (around 2.5g)
• Pinch of turmeric powder (about ¼ tsp or 1g)
• Large pinch of coriander powder (around ¾ tsp or 3g)
• Small pinch of cumin powder (about ¼ tsp or 1g)
• Salt to taste

Ingredient Notes

Okay, let’s talk ingredients! A few things can really make or break this recipe:

• Potatoes: The type of potato matters! I find that starchy potatoes like Yukon Gold or Maris Piper work best. They get beautifully crispy on the outside and fluffy on the inside. Waxy potatoes will work in a pinch, but won’t get quite as crispy.
• Chili Powder: Use a good quality chili powder for the best flavor. Kashmiri chili powder is fantastic if you want a vibrant color and mild heat.
• Spice Blend: Don’t underestimate the power of fresh spices! The combination of turmeric, coriander, and cumin is what gives this fry its signature Indian flavor. If you can, grind your own spices for an even more aromatic experience.

Step-By-Step Instructions

Alright, let’s get frying!

1. Heat the oil in a pan over high heat. Once hot, add the cubed potatoes. We want to get a good sear on them, so don’t overcrowd the pan. Sauté for 2-3 minutes, stirring occasionally.
2. Reduce the flame to medium and continue cooking for another 4-5 minutes, stirring now and then. Lower the heat, add salt, cover the pan, and simmer for 15-17 minutes, or until the potatoes are tender. Give them a stir every few minutes to prevent sticking.
3. Now for the magic! Add the turmeric, chili powder, coriander powder, and cumin powder. Stir-fry uncovered on high heat for 3-4 minutes, until the potatoes are golden brown and beautifully crispy. Keep stirring to make sure the spices don’t burn.
4. And that’s it! Serve hot and enjoy.

Expert Tips

Here are a few tips to help you make the perfect potato fry:

• Don’t skip the initial high heat sear. This is key to getting crispy potatoes.
• Keep stirring! Especially during the final spice-frying stage, to prevent burning.
• Taste and adjust. Add more chili powder if you like it spicier, or a little more salt if needed.
• Dry Potatoes: Make sure your potatoes are relatively dry before adding them to the hot oil. Excess moisture will steam the potatoes instead of frying them.

Variations

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

• Spice Level:
  • Mild: Reduce the chili powder to ¼ tsp or omit it altogether.
  • Medium: Stick to the ½ tsp chili powder.
  • Hot: Add ¾ tsp or 1 tsp chili powder, or a pinch of cayenne pepper.
• Potato Type: Russet potatoes will also work, but they tend to be a bit drier. Red potatoes are okay, but won’t get as crispy.
• Regional Variations:
  • South Indian Masala Fry: Add a pinch of mustard seeds and curry leaves along with the spices.
  • North Indian Aloo Fry: Add a sprinkle of amchur (dry mango powder) for a tangy twist. My grandmother always added a tiny bit of asafoetida (hing) too!

Serving Suggestions

This potato fry is incredibly versatile! Here are a few ideas:

• Serve it as a side dish with dal and rice.
• Enjoy it as a snack with a cup of chai.
• Add it to a thali (Indian platter) for a complete meal.
• It’s also delicious with roti or paratha.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or in the microwave, but keep in mind that they won’t be as crispy as when they were freshly made.

FAQs

Let’s answer some common questions:

1. What type of oil is best for achieving a crispy texture?
   Groundnut oil (peanut oil) or vegetable oil with a high smoke point work best.
2. Can I make this recipe ahead of time?
   You can cube the potatoes ahead of time and store them in water to prevent browning. However, it’s best to fry them just before serving for maximum crispiness.
3. How do I adjust the spice level to my preference?
   Simply adjust the amount of chili powder! Start with a smaller amount and add more to taste.
4. What is the best way to cut the potatoes for even cooking?
   Aim for roughly 1-inch cubes. Consistent size ensures even cooking.
5. Can I use other spices in addition to the ones listed?
   Absolutely! Feel free to experiment with other spices like garam masala, chaat masala, or even a pinch of asafoetida (hing).