Crispy Potato Fry Recipe – South Indian Style with Sambar Powder

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Fry Recipe – South Indian Style with Sambar Powder

Hey everyone! If you’re anything like me, a simple potato fry can solve so many problems. But this isn’t just any potato fry. This is a South Indian-style potato fry, packed with flavour from sambar powder and that incredible tempering of mustard seeds and curry leaves. It’s seriously addictive, and I’m so excited to share my version with you. I first made this when I was craving something comforting and spicy, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This crispy potato fry is more than just a side dish; it’s a little explosion of South Indian flavours in every bite. It’s quick to make, uses ingredients you likely already have, and is incredibly versatile. Plus, that satisfying crunch? Unbeatable! It’s perfect for a weeknight dinner or as part of a festive spread.

Ingredients

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

• 6 medium Potatoes
• 3 tablespoons Oil
• ¼ teaspoon Mustard seeds
• ½ teaspoon Urad dal (split black lentils)
• ½ teaspoon Cumin seeds
• 2 whole Dried red chillies
• 2 sprigs Curry leaves
• 5 minced Garlic cloves
• 2 medium Onions, chopped
• 1 teaspoon Salt
• 2 teaspoons Sambar powder
• 1 teaspoon Turmeric powder
• ¼ teaspoon Asafoetida (hing)
• ½ cup Water (approximately 120ml)

Ingredient Notes

Let’s talk about some of the key players in this recipe!

• Sambar Powder: This is what really makes this fry sing. It adds a lovely tangy, savoury depth. You can find it at most Indian grocery stores, or even online. Feel free to adjust the amount to your spice preference.
• Mustard Seeds: These little seeds are essential for that classic South Indian tempering. They pop and release a nutty flavour when heated in oil.
• Urad Dal: Also known as split black lentils, urad dal adds a subtle nuttiness and helps create a beautiful golden-brown colour.
• Curry Leaves: Fresh curry leaves are a must! They have a unique aroma and flavour that’s hard to replicate. If you can’t find fresh, dried will do in a pinch, but the flavour won’t be quite the same.
• Potatoes: I prefer using Yukon Gold or red potatoes for this recipe, as they hold their shape well and get beautifully crispy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large pan or wok over medium heat. Once hot, add the mustard seeds. Let them splutter – you’ll know they’re ready when they start to pop!
2. Add the urad dal, cumin seeds, dried red chillies, and curry leaves. Sauté for about 30 seconds, until the dal turns golden brown and fragrant. Be careful not to burn the spices!
3. Now, add the minced garlic and chopped onions. Sauté until the onions turn translucent and slightly golden.
4. Time for the potatoes! Add the diced potatoes, salt, sambar powder, turmeric, and asafoetida to the pan. Mix everything well, ensuring the potatoes are coated in the spice mixture.
5. Pour in ½ cup (120ml) of water, cover the pan, and simmer on low heat for about 10 minutes, or until the potatoes are almost cooked through.
6. Uncover the pan and increase the heat to medium-high. Roast the potatoes for another 15-20 minutes, stirring occasionally, until they are golden brown and beautifully crispy. This is where the magic happens!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, it’s better to fry the potatoes in batches to ensure they get crispy.
• Keep stirring! This prevents the potatoes from sticking and ensures even cooking.
• For extra crispy potatoes, you can parboil them for 5-7 minutes before adding them to the pan.

Variations

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

• Spice Level: For a milder fry, reduce the amount of sambar powder or remove the dried red chillies. For a spicier kick, add a pinch of cayenne pepper or use hotter chillies. My friend, Priya, loves adding a finely chopped green chilli for extra heat!
• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Festival Adaptations: This potato fry is a wonderful addition to festive meals like Onam Sadhya or a simple Pongal lunch. It’s a crowd-pleaser, guaranteed!

Serving Suggestions

This potato fry is incredibly versatile. Serve it hot with:

• Rice and rasam
• Curd (yogurt)
• Sambar
• As a side dish with any South Indian meal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore some of the crispiness. Though, honestly, it’s best enjoyed fresh!

FAQs

Let’s answer some common questions:

• What type of potatoes work best for this fry? Yukon Gold or red potatoes are my go-to, but you can also use Russet potatoes. Just be aware that Russets might not get quite as crispy.
• Can I make this ahead of time? It’s best enjoyed fresh, but you can parboil the potatoes and prepare the spice mixture ahead of time. Store them separately and combine when you’re ready to fry.
• What is asafoetida and where can I find it? Asafoetida, or hing, has a pungent aroma but adds a lovely savoury flavour to the dish. You can find it at most Indian grocery stores, usually in powder form.
• Can I adjust the amount of sambar powder? Absolutely! Start with 2 teaspoons and adjust to your taste.
• How can I make the potato fry even crispier? Parboiling the potatoes and ensuring you don’t overcrowd the pan are key. Also, roasting them on medium-high heat for a longer time will help them get extra crispy.

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!