Crispy Potato Fry Recipe – Mustard Seed & Sambhar Spiced

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – Mustard Seed & Sambhar Spiced

Introduction

Oh, potato fry! Is there anything more comforting? This isn’t just any potato fry, though. This one’s special. It’s the kind my grandmother used to make, bursting with South Indian flavours – a little tangy, a little spicy, and unbelievably crispy. I first made this myself when I was craving a taste of home, and it instantly transported me back to her kitchen. You’ll absolutely love how easy it is to whip up, and the aroma while it’s cooking is just divine!

Why You’ll Love This Recipe

This crispy potato fry is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s easy, even if you’re new to Indian cooking. And most importantly, it’s packed with flavour. The combination of mustard seeds, cumin, urad dal, and sambhar powder creates a unique and addictive taste. Plus, who doesn’t love crispy potatoes?

Ingredients

Here’s what you’ll need to make this magic happen:

• 4 medium potatoes
• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp urad dal (split black lentils)
• ½ tsp turmeric powder
• 2 tbsp sambhar powder
• ¼ cup cilantro, chopped
• Salt to taste

Ingredient Notes

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

• Sambhar Powder: This is the star! It adds a lovely tangy and savoury flavour. You can find it at most Indian grocery stores, or online. Don’t skimp on quality here – it makes a big difference.
• Urad Dal: These little split black lentils add a wonderful nutty flavour and help with the crispiness. They’re also readily available at Indian grocery stores.
• Oil or Ghee: Traditionally, ghee (clarified butter) is used for that rich, nutty flavour. But oil works perfectly well too – I often use vegetable or sunflower oil. Ghee will give it a more authentic taste, though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Parboil the potatoes: Peel and quarter your potatoes. Pop them in a microwave-safe bowl with enough water to cover, a generous pinch of salt, and a dash of turmeric powder (about ½ tsp). Microwave for 13-15 minutes, or until they’re almost cooked through. You want them firm enough to cube without falling apart. Drain the water and let them cool slightly, then gently cube them.
2. Temper the spices: Heat the oil or ghee in a large pan or wok over medium heat. Once hot, add the mustard seeds. They’ll start to pop and splutter – that’s good! Then, add the cumin seeds and urad dal. Fry until the dal turns golden brown. Be careful not to burn them!
3. Add the flavour base: Stir in half of the chopped cilantro, turmeric powder, and sambhar powder. Fry for about 30 seconds, stirring constantly, until fragrant. This step really wakes up the spices.
4. Cook the potatoes: Add the cubed potatoes and salt to the pan. Fry on medium heat for 10-12 minutes, stirring occasionally, until the potatoes are golden brown and crispy. Don’t overcrowd the pan – you might need to do this in batches.
5. Garnish and serve: Sprinkle with the remaining cilantro. For an extra touch, you can add a tablespoon or two of shredded coconut. Serve immediately and enjoy!

Expert Tips

• Don’t skip the parboiling step! It ensures the potatoes cook through evenly and get that perfect crispy exterior.
• Keep stirring while frying the potatoes to prevent sticking and ensure even cooking.
• Taste and adjust the salt and sambhar powder to your liking.

Variations

Let’s get creative!

• Spice Level Adjustment:
  • Mild: Reduce the sambhar powder to 1 tablespoon.
  • Medium: Stick to the 2 tablespoons in the recipe.
  • Hot: Add a pinch of red chilli powder along with the sambhar powder.
• Regional Variations:
  • South Indian Style: Add a few curry leaves along with the mustard seeds for a more authentic South Indian flavour.
  • North Indian Style: A sprinkle of chaat masala at the end adds a lovely tangy kick, popular in North India.
• Air Fryer Adaptation: You can absolutely make this in an air fryer! Toss the parboiled and cubed potatoes with the spices and a little oil, then air fry at 200°C (390°F) for 15-20 minutes, shaking halfway through.

Serving Suggestions

This potato fry is fantastic on its own as a snack with a cup of chai. It also makes a wonderful side dish with sambar, rasam, or a simple dal-rice meal. My family loves it with a side of yogurt for dipping!

Storage Instructions

This is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to regain some of the crispiness.

FAQs

• What type of potatoes work best for this fry? Yukon Gold or red potatoes are great because they hold their shape well and get nice and crispy.
• Can I make this ahead of time? You can parboil the potatoes ahead of time and store them in the fridge. But the frying is best done just before serving for maximum crispiness.
• What is Urad Dal and where can I find it? Urad dal is split black lentils. You can find it at Indian grocery stores or online.
• Can I adjust the amount of Sambhar Powder? Absolutely! Start with 2 tablespoons and adjust to your taste. Some sambhar powders are spicier than others.
• How can I make this potato fry even crispier? Make sure the potatoes are well-drained after parboiling. Don’t overcrowd the pan, and fry them on medium-high heat. A little bit of cornstarch tossed with the potatoes before frying can also help!