Crispy Potato Fry | South Indian Style Aloo Fry Recipe

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Potato fry is an Indian side dish made with potatoes, spices and herbs. This 25-minute super quick dish, sometimes called aloo fry, is a great way to include spicy potatoes in your lunch. Since stir-fried foods are frequently referred to as "fry" in Indian cooking, this dish of stir-fried potatoes is called "potato fry," even though the recipe calls for no real frying. Use my simple recipe to learn how to produce the ideal spiced potato stir fry that is crispy and non-sticky.



                                       About Potato Fry

I used curry leaves, garlic, and urad dal to temper this South Indian-style potato fry. A North Indian variant of this can also be made with chaat masala, amchur powder, or crushed kasuri methi.

In South Indian cooking, stir-fried foods like this aloo fry are typically served with rice, rasam, or sambar. It can also be served with plain rice and ghee, jeera rice, or dal dishes.

                 How To Make Potato Fry Step by Step


Ingredients:

Potatoes – 3medium (peeled & diced)

Oil – 3 tbsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Dry red chilli – 1

Curry leaves – few

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp

Coriander powder – ½ tsp

Preparation:

1. Thoroughly wash 250 grams of potatoes. After peeling, cut them into bite-sized or roughly half-inch cubes. Immerse them in a bowl of water until used further.

2. Add 1½ to 2 teaspoons of oil to a pan and heat it. Add ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, and ½ teaspoon urad dal to the heated oil. Add one broken red chili, you can use one or two chopped or smashed garlic cloves, and one curry leaf sprig after the urad has been allowed to roast until light golden. Pudina can be used in place of curry leaves.


3. Drain the potatoes of their water. After giving them a thorough rinse, put them in the pan. Before adding the potatoes, make sure the pan is heated. Add 1/4 teaspoon of turmeric as well.


4. Fry for about 3 to 4 minutes. Continue to cook the aloo fries without a lid until they are fork-tender if you want them to be crisp. Cover and simmer until the potatoes are tender. 
5. Add salt, ½ teaspoon red chili powder and ¼ to ½ teaspoon Coriander powder.



6. Stir and cook for a few more minutes, or until the potatoes and chili powder are fully combined. You can add more chili powder if you'd like. Taste and adjust the salt.



7. Serve hot with rice, dal (Pappu), rasam or sambar.



Notes:

1. To remove extra starch, always keep the potatoes submerged in a bowl of water. Before adding them to the pan, give them a thorough rinsing as well. By doing this, they won't adhere to one another during frying.

2. Always add salt to potatoes only after are cooked well. Adding salt early to the potatoes hinders them from cooking well.

3. Adjust spice levels as per your preference.

🍽️ Nutrition Facts (Per Serving – Approx.)

  • Calories: 180 kcal

  • Carbohydrates: 25 g

  • Protein: 3 g

  • Fat: 8 g

  • Fiber: 4 g

  • Vitamin C: 10% of RDA

  • Potassium: 15% of RDA

⭐ Why You’ll Love This Recipe

This potato fry is:
✔️ Simple and quick
✔️ Crispy and flavorful
✔️ Perfect side dish for everyday meals


About Jyorecipes:

I'm Subhashini, the creator of Jyorecipes, food photographer, and food writer. Using my tried-and-true recipes, I hope to assist you in creating delicious Indian cuisine. I developed this blog to help people cook better and more frequently at home after gaining knowledge in practical Indian cooking. I have no doubt that Jyorecipes will help you improve your cooking abilities, regardless of your level of experience.

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