Potato fry recipe, easy, quick South Indian style

Potato fry recipe, simple, easy to make, quick South Indian stir fry to go with rice and rasam

potato fry
potato fry

The humble potato holds an important place in my pantry. I usually never run out of potatoes in my kitchen and I ensure that I have at least a kilo of this root vegetable at any given time. Right from preparing a basic simple potato fry, aloo korma, curry, aloo paratha, french fries and more, potatoes are an integral part of my cooking. There are hundreds of variations to the basic potato fry and I am presenting to you a favorite potato fry recipe that I usually make to serve along side mudda pappu aka cooked tur dal, avakai, andhra vegetable stewpappu pulusu or rasam.

potato fry recipe
south indian potato fry

To make the perfectly crisp potato fry that does not stick to the pan or become mushy, you need to follow certain steps. Dice the potato that are almost equal size cubes. Wash them thoroughly and soak in salted water for at least 15 mts before you stir fry. Soaking will aid in reducing the starch of the potatoes making them less sticky. You do not need much oil for attaining a crisp potato fry. All you require is a good seasoned iron kadai or a non stick pan, uniformly diced potatoes and soaking them in salted water for few minutes before frying them.

Check out more Indian style potato dishes that I have blogged earlier.

How to make potato fry recipe

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  potato


  •   Potatoes - 3, large (peel, dice and place in salted water for 15 mts)
  •   Turmeric powder - 1/2 tsp
  •   Green chilis - 3, slit length wise
  •   Pappula podi - 1/2 tsp OR Sambar powder - 1/2 tsp (optional)
  •   Salt to taste
  •   Tempering:
  •   Oil - 1 1/2 tbsps
  •   Mustard seeds - 1/2 tsp
  •   Asafoetida - 1/2 tsp
  •   Curry leaves - 1 sprig

Method for making

Heat oil in a heay bottomed vessel, once hot add the mustard seeds and allow to splutter. Immediately add asafoetida, green chilis and curry leaves and saute for few seconds.
Add the diced potatoes and cook on high flame for 4 to 5 mts, tossing the cubed potatoes frequently.
Reduce flame, add turmeric powder and mix. Place lid and cook on low flame for 15 mts. After 15 mts, remove lid, add salt to taste and mix well.
Place lid and continue to cook on low flame till the potatoes soften for another 5 mts. Add pappula podi or sambar podi at this stage. Continue to cook the potatoes without lid till the potatoes turn slightly crisp with a light brown shade.
Turn off flame and remove to a serving bowl. Serve with rice, rasam and papad.


  •   Asafoetida can be replaced with a crushed garlic clove.
  •   You can use red chili powder in place of pappula podi or sambar podi.
  •   An iron kadai or a non stick pan can be used. I used an iron kadai.
  •   To make pappula podi/putnala podi, grind 1 1/2 tbsps roasted chana dal (dalia), 1 dry red chili, pinch of cumin seeds and 1/4 tsp dry coconut powder.


Potato fry recipe that's simple, quick & tasty and goes well with rice, rasam & papad. How to make potato fry,a gem among South Indian potato recipes (aloo)
  • Kumar

    Potato with Rasam is my all time favorite….loving it from childhood.

  • http://www.zaikaofkensington.com/ Indian Menus in Kensington

    I Love to eat spicy Indian food like tandoori and grilled dishes can you describe the recipe of these food.Thanks Sailu for great post.