Spicy Potato Fry Recipe – Turmeric & Amchur Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Turmeric & Amchur Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that goes with everything. This spicy potato fry is exactly that – a vibrant, tangy, and utterly addictive little number that’s become a staple in my kitchen. I first made this when I was craving something comforting and a little bit spicy, and it’s been a hit ever since! It’s perfect with dal and roti, alongside a simple paratha, or even as a little snack on its own. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average potato fry. The combination of warming turmeric, fiery chili, and the zing of amchur powder (dried mango powder) is just magical. It’s a flavour explosion in every bite! Plus, it comes together in under 20 minutes, making it ideal for busy weeknights. It’s easy enough for beginner cooks, but flavourful enough to impress even the most discerning foodie.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1.5 tablespoon Oil
• 1 teaspoon Cumin Seeds
• 400 grams Potatoes (about 2 medium-sized)
• 0.25 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• Salt to taste
• 200 grams Onion (about 1 medium-sized)
• 1 tablespoon Crushed Coriander
• 1 teaspoon Amchur Powder

Ingredient Notes

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

• Amchur Powder: This is the secret weapon! It adds a lovely tanginess that balances the spice beautifully. You can find it at most Indian grocery stores, or online.
• Chili Powder: Regional variations matter here. Kashmiri chili powder will give you a vibrant colour with mild heat, while a hotter variety will, well, bring the heat! Adjust to your preference.
• Potatoes: I prefer using Yukon Gold or red potatoes for this fry. They hold their shape well and get beautifully crispy. But honestly, any potato you have on hand will work – just adjust the cooking time accordingly. Waxy potatoes are best!

Step-By-Step Instructions

Alright, let’s get frying!

1. Heat the oil in a deep frying pan over medium heat. Once hot, add the cumin seeds. Let them crackle – this releases their amazing flavour!
2. Now, add the sliced potatoes. Sauté for 2-3 minutes, then cover the pan and cook for about 5 minutes. This helps them steam and get a head start on becoming tender.
3. Uncover the pan, give the potatoes a good stir, and cook for another 2-3 minutes, until they’re about 80% done. We want them slightly firm still, as they’ll finish cooking with the spices.
4. Sprinkle in the turmeric powder, red chili powder, and salt. Mix well, ensuring all the potato slices are coated in that gorgeous spice blend.
5. Add the sliced onions and mix again, making sure they get coated with the spices too.
6. Stir in the crushed coriander and amchur powder. Cover the pan and cook for another 5-6 minutes, stirring occasionally, until the onions are softened and the potatoes are cooked through.
7. Finally, uncover, give it one last mix, and 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.
• For extra flavour, you can add a pinch of asafoetida (hing) along with the cumin seeds.
• A squeeze of lemon juice at the end brightens up the flavours even more.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder fry, reduce the amount of chili powder. For a fiery kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a chopped green chili for extra heat!
• Potato Type Variations: Sweet potatoes work beautifully in this recipe for a slightly sweeter flavour.
• Quick Weekday Version: Skip the slicing and use pre-cut frozen potato wedges for an even faster meal. Just adjust the cooking time accordingly.

Serving Suggestions

This spicy potato fry is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With a simple dal and roti or paratha.
• As a side dish with your favourite Indian curries.
• As a tasty snack with a cup of chai.
• My family loves it alongside a cooling raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until warmed through. They won’t be quite as crispy, but still delicious!

FAQs

Let’s answer some common questions:

• What type of potatoes work best for this fry? Yukon Gold or red potatoes are ideal, but any waxy potato will do!
• Can I make this ahead of time? You can prep the potatoes and onions ahead of time, but it’s best to fry them just before serving for maximum crispiness.
• How can I adjust the spice level? Reduce or increase the amount of chili powder to suit your taste.
• What is Amchur powder and can I substitute it? Amchur powder is made from dried mango powder and adds a tangy flavour. If you can’t find it, you can substitute with a squeeze of lemon juice, but it won’t be quite the same.
• Can this be made in an air fryer? Absolutely! Toss the potatoes and spices in a little oil and air fry at 200°C (390°F) for 15-20 minutes, shaking halfway through.

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