Taryal Patata
Crispy, golden potato wedges with a distinctive Sindhi spice kick. The potatoes are parboiled just until tender, then pan-fried with cumin, turmeric, and crushed coriander seeds until the edges turn beautifully crisp. A squeeze of lemon at the end brightens everything up — perfect as a side with dal chawal or as a quick snack with chutney.
For 4 servings
- prep
Peel and cut the potatoes into thick wedges.
Peel the potatoes and cut each into 6–8 thick wedges, roughly even in size so they cook uniformly.
- boil · ~8 min
Parboil the potato wedges until just tender.
Bring a pot of water to a boil with a pinch of salt. Add the potato wedges and cook for 5–6 minutes until they are just fork-tender but still hold their shape. Drain well and let them sit in the colander for 2 minutes to steam-dry.
TIPDon't overboil — the wedges should be firm enough to hold their shape during frying. - fry · ~8 min
Pan-fry the potatoes until golden and crisp.
Heat oil in a wide, heavy-bottomed pan over medium-high heat. Add the drained potato wedges in a single layer. Fry undisturbed for 2–3 minutes until the bottoms turn golden, then flip and fry the other sides for another 4–5 minutes until evenly crisp and golden all over.
TIPDon't crowd the pan — fry in batches if needed so the potatoes crisp rather than steam. - temper · ~1 min
Add the whole spices and sizzle.
Push the potatoes to one side of the pan. Add cumin seeds and crushed coriander seeds to the exposed oil. Let them sizzle and become fragrant for about 30 seconds, then stir everything together.
TIPCrushing the coriander seeds releases their citrusy aroma — use a mortar or the flat of a knife. - fry · ~2 min
Season with dry spices and finish cooking.
Sprinkle turmeric powder, red chili powder, and the remaining pinch of salt over the potatoes. Toss gently to coat every wedge evenly. Cook for 1–2 more minutes, stirring occasionally, until the spices are fragrant and well incorporated.
- garnish
Add lemon juice and fresh coriander.
Remove the pan from heat. Drizzle the lemon juice over the hot potatoes and scatter the chopped coriander leaves on top. Give everything a final gentle toss.
TIPAdding lemon off the heat keeps the flavour bright and fresh. - serve
Serve hot as a side or snack.
Transfer to a serving bowl. Serve immediately alongside dal chawal, puri, or as a snack with mint chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Parboil the potato wedges until just fork-tender to ensure crisp edges without falling apart.
- 2Let the drained potatoes steam-dry in a colander for 2 minutes; excess moisture prevents crisping.
- 3Use a heavy-bottomed pan and fry in a single layer; crowding causes steaming instead of browning.
- 4Crush coriander seeds just before using to release maximum citrusy aroma; a mortar and pestle works best.
- 5Sizzle cumin and coriander seeds in oil before mixing with potatoes to bloom their essential oils.
- 6Add lemon juice off the heat to preserve its bright, fresh acidity without dulling the spice.
- 7Leftover Taryal Patata can be reheated in a dry skillet over medium heat to restore crispness.
Adapt it for your goals.
Baked Version
Toss parboiled wedges with oil and spices, then spread on a baking sheet and roast at 425°F (220°C) for 20–25 minutes, flipping halfway. This reduces oil usage while still achieving a crisp exterior.
Spicy Street StyleSpicy Street-Style
Double the red chili powder and add ½ teaspoon of chaat masala along with the lemon juice for a tangy, spicy kick reminiscent of Indian street-side aloo tikka.
Herb & GarlicHerb & Garlic
Add 2 minced garlic cloves along with the cumin seeds and stir in ½ teaspoon of dried fenugreek leaves (kasuri methi) at the end for a deeply aromatic, garlicky twist.
Jain FriendlyJain-Friendly
Skip the onion and garlic (this recipe already has none), and use a pinch of asafoetida (hing) in the oil before adding cumin seeds to replicate the savory depth of alliums.
Why this is on our healthy list.
Rich in Potassium
Potatoes with their skins provide potassium, which helps regulate fluid balance and nerve signaling.
Anti-Inflammatory Spices
Turmeric and cumin contain curcumin and antioxidants that may help reduce inflammation in the body.
Digestive Aid
Cumin and coriander seeds are known in Ayurveda to stimulate digestive enzymes and ease bloating.
Low-Calorie Side Dish
With only 2 tablespoons of oil for the entire dish, this is a lighter alternative to deep-fried potato snacks.
Frequently asked questions
Yes, baby potatoes work well. Parboil them whole for 8–10 minutes, then halve or quarter before frying to keep the texture similar.
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