Spicy Potato Fry Recipe – Mustard Seed & Chilli Tadka

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Mustard Seed & Chilli Tadka

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful side dish that goes with everything. This spicy potato fry – a simple aloo fry with a fantastic mustard seed and chilli tadka – is exactly that. It’s a staple in my kitchen, and I’m so excited to share it 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 potato fry isn’t just any potato dish. It’s a burst of South Indian flavours in every bite! It’s incredibly easy to make, ready in under 20 minutes, and uses ingredients you probably already have in your pantry. Plus, the crispy potatoes with that lovely tempering (tadka) are seriously addictive. It’s perfect 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 whip up this deliciousness:

• 2 medium potatoes
• 1 tbsp oil
• 0.5 tsp black mustard seeds
• 0.5 tsp split urad dal
• 4-5 dry red chillies
• 0.25 tsp turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Potatoes: Choosing the Right Variety

For this fry, I prefer using red potatoes or Yukon Gold. They hold their shape well and get beautifully crispy. You could also use starchy potatoes like Russet, but be a little gentler when frying to avoid them falling apart. About 300-400g of potatoes is perfect.

Oil: Regional Oil Preferences for Tadka

Traditionally, this tadka is made with groundnut oil (peanut oil) in South India, which gives it a lovely flavour. However, you can use any neutral oil like sunflower or vegetable oil. Even coconut oil works beautifully, adding a subtle coconut aroma!

Mustard Seeds: Black vs. Yellow Mustard Seeds

I always use black mustard seeds for this recipe. They have a more pungent flavour than yellow mustard seeds. Make sure they’re fresh – you want them to pop when they hit the hot oil!

Urad Dal: The Role of Split Black Gram

Urad dal (split black gram) adds a lovely nutty flavour and helps create a beautiful texture. Don’t skip it! It really elevates the tadka.

Dry Red Chillies: Spice Level & Varieties

The number of chillies you use depends on your spice preference. I usually use Byadagi chillies for colour and mild heat, and a couple of Guntur chillies for a good kick. Feel free to adjust to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the potatoes into bite-sized pieces. Not too small, or they’ll get lost in the tadka!
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and urad dal.
3. Wait for the mustard seeds to splutter and pop – this is important! It releases their flavour. Then, add the dry red chillies, broken into pieces.
4. Add the chopped potatoes to the pan and stir well to coat them with the oil and spices.
5. Cook on low heat, stirring frequently, for about 5-7 minutes, until the potatoes are half-cooked.
6. Now, sprinkle in the turmeric powder and salt. Mix everything well, ensuring the potatoes are evenly coated.
7. Continue stir-frying for another 3-5 minutes, until the potatoes are fully cooked and beautifully golden brown and crispy on the outside.
8. Serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, fry the potatoes in batches to ensure they get crispy.
• Stir frequently to prevent sticking and ensure even cooking.
• A pinch of asafoetida (hing) added with the mustard seeds can add a lovely depth of flavour.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• My Family’s Secret: My aunt always adds a sprinkle of red chilli powder towards the end for an extra punch.
• Curry Leaf Boost: Add a handful of fresh curry leaves along with the chillies for a fragrant twist.
• Garlic Goodness: A teaspoon of minced garlic added with the chillies is amazing.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

This recipe is naturally gluten-free too!

Spice Level Adjustment

Want it milder? Remove the seeds from the chillies before adding them. For extra heat, add a pinch of cayenne pepper or use hotter varieties of chillies.

Festival Adaptation (e.g., Onam, Diwali snack)

This potato fry is a popular snack during festivals like Onam and Diwali in India. It’s often served as part of a larger spread of festive dishes.

Serving Suggestions

This spicy potato fry is fantastic with:

• Dal and rice
• Curd rice
• Roti or chapati
• As a side with any Indian main course
• Simply as a snack with a cup of tea!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving. They won’t be quite as crispy, but still delicious!

FAQs

What type of potatoes work best for this fry?

Red potatoes or Yukon Gold are my go-to, but you can also use Russet potatoes.

Can I make this potato fry ahead of time?

It’s best enjoyed fresh, but you can parboil the potatoes ahead of time to save some time.

How can I adjust the spice level of this recipe?

Remove the seeds from the chillies for milder heat, or add cayenne pepper for extra spice.

What is the purpose of adding urad dal?

Urad dal adds a lovely nutty flavour and helps create a beautiful texture in the tadka.

Can I use a different type of chilli?

Absolutely! Feel free to experiment with different varieties to find your perfect spice level.

Is this recipe suitable for a packed lunch?

Yes, it’s great for a packed lunch! Just make sure to store it in an airtight container.

Enjoy this recipe, and let me know how it turns out for you! I hope it becomes a favourite in your kitchen too. Happy cooking!