Crispy Potato Fry Recipe – South Indian Style with Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – South Indian Style with Mustard Seeds

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, flavourful side dish that goes with everything. And let me tell you, this South Indian-style potato fry is it! It’s crispy, it’s spicy, and it’s seriously addictive. I first made this when I was craving something comforting and quick, and it’s been a family favourite ever since.

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, urad dal, and curry leaves. It’s what gives this dish its distinctly South Indian flavour. Plus, it’s super easy to make, ready in under 30 minutes, and uses ingredients you probably already have in your pantry. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 20 baby potatoes / small potatoes
• 2 tbsp cooking oil (I prefer vegetable or sunflower oil)
• 0.5 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• A few curry leaves (about 10-12)
• 1 tsp red chilli powder (adjust to your spice preference!)
• 1.5 tsp coriander powder / dhania powder
• 0.5 tsp garam masala powder
• 0.25 tsp turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! These little things make all the difference.

• Mustard Seeds, Urad Dal & Curry Leaves: These three are the holy trinity of South Indian cooking. They create a flavour base that’s just… wow. Don’t skip them! The mustard seeds should really pop and splutter in the hot oil – that’s how you know the flavour is developing.
• Potatoes: Baby potatoes are perfect because they get wonderfully crispy. But if you only have larger potatoes, that’s totally fine! Just chop them into bite-sized pieces. New potatoes (the small, thin-skinned ones) work beautifully too, and you can even leave the skin on for extra nutrients and texture.
• Spice Level: Feel free to adjust the red chilli powder to your liking. I usually use Kashmiri chilli powder for a vibrant colour and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those baby potatoes a good wash. Then, pop them into a pressure cooker with enough water to cover them. Pressure cook for 2-3 whistles, or until they’re just tender. Once cooled, gently peel off the skins.
2. Now, heat the oil in a nice, wide pan over medium heat. Add the mustard seeds and watch them dance! Once they start to splutter, add the urad dal and curry leaves. Let them sizzle for a few seconds until the dal turns golden brown and the curry leaves are fragrant.
3. Reduce the heat to low and carefully add the red chilli powder, coriander powder, garam masala, turmeric powder, and salt. Stir quickly – you don’t want those spices to burn!
4. Add the boiled potatoes to the pan and gently mix them with the spice blend, making sure every little potato is coated.
5. Cover the pan and cook on low heat for about 15-20 minutes, stirring occasionally. This is where the magic happens – the potatoes will start to turn golden brown and get beautifully crispy.
6. (Optional, but highly recommended!) For extra crispiness, sprinkle a tablespoon or two of rice flour over the potatoes during the last 2-3 minutes of cooking. Stir well to coat.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the potatoes in two batches to ensure they get nice and crispy.
• Keep stirring! This prevents the spices from sticking and burning, and ensures even cooking.
• A little patience goes a long way. Cooking on low heat allows the potatoes to get crispy without burning.

Variations

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

• Spice Level: My friend Priya likes to add a pinch of cayenne pepper for an extra kick. My mom prefers a milder flavour, so she uses less chilli powder.
• Potato Type: I’ve made this with both new potatoes and older potatoes – both work great! Just adjust the cooking time accordingly.
• Regional Variations: In Tamil Nadu, they sometimes add a squeeze of lemon juice at the end. In Kerala, you might find a touch of coconut oil used for cooking. Karnataka versions often include a sprinkle of finely chopped coriander leaves for garnish.

Serving Suggestions

This potato fry is the perfect accompaniment to so many Indian meals! It’s amazing with:

• Sambar and rice
• Rasam and rice
• Curd rice
• Dal and roti
• Even just a simple bowl of yogurt!

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or in the microwave, but they won’t be quite as crispy as when they’re freshly made.

FAQs

Let’s answer some common questions:

• Can I make this ahead of time? You can boil the potatoes ahead of time, but I recommend making the fry just before serving for the best texture.
• What is the best oil to use for this recipe? Vegetable or sunflower oil work well. You can also use groundnut oil for a more traditional flavour.
• How do I get the potatoes extra crispy? The rice flour trick really works! Also, make sure you’re cooking on low heat and stirring frequently.
• Can I use a different type of dal instead of Urad Dal? While urad dal is traditional, you can experiment with chana dal (split chickpeas) in a pinch. The flavour will be slightly different, but still delicious.
• What dishes pair well with this potato fry? Honestly, almost anything! It’s a versatile side dish that complements a wide range of Indian flavours.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!