Taryal Patata
A classic Sindhi dish of crispy, pan-fried potato slices tossed in simple, flavorful spices. It's a quick and easy side dish that brings a delightful crunch to any meal, perfect with dal and rice.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Wash, peel, and slice the potatoes into thin, uniform rounds (about 1/8-inch thick). Place them in a bowl of cold water for 5 minutes to remove excess starch. Drain and pat them completely dry with a clean kitchen towel. This step is crucial for achieving maximum crispiness.
- 2
Heat the oil in a wide, heavy-bottomed pan or skillet over medium-high heat
- a.The oil should be hot but not smoking. To test, dip the edge of a potato slice; it should sizzle vigorously.
- 3
Step 3
- a.Carefully arrange a single layer of potato slices in the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes on the first side, until the edges are golden brown. Flip and fry for another 3-5 minutes on the other side until golden, crisp, and cooked through.
- 4
Step 4
- a.Using a slotted spoon, transfer the fried potato slices to a wire rack or a plate lined with paper towels to drain excess oil. Repeat in batches with the remaining potato slices, adding more oil if needed.
- 5
Once all potatoes are fried, transfer them to a large mixing bowl
- a.Immediately sprinkle with turmeric powder, red chili powder, coriander powder, amchur, and salt.
- 6
Step 6
- a.Gently toss the potatoes to coat them evenly with the spices, being careful not to break the crisp slices. Garnish with freshly chopped coriander leaves and serve immediately while hot and crispy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy potatoes, soak the sliced potatoes in cold water for 15-20 minutes to remove starch, then dry them thoroughly before frying.
- 2Do not overcrowd the pan. Frying in batches gives the potatoes space to crisp up instead of steaming.
- 3Maintain a consistent medium-high heat. If the oil is too hot, the potatoes will burn on the outside before cooking through. If it's not hot enough, they will absorb too much oil and become greasy.
- 4Toss the spices on the potatoes while they are still hot from the pan. The heat helps the spices adhere better and releases their aroma.
- 5This dish is best served fresh. The potatoes will lose their crispness as they cool.
Adapt it for your goals.
Spice Addition
Add 1/4 teaspoon of asafoetida (hing) and 1/2 teaspoon of cumin seeds to the hot oil before the first batch of potatoes for an extra layer of flavor.
Herb VariationHerb Variation
Garnish with finely chopped mint leaves along with coriander for a fresh, cooling contrast.
Air Fryer MethodAir Fryer Method
For a lower-oil version, toss the dried potato slices with 1 tablespoon of oil and the spices. Air fry at 200°C (400°F) for 15-20 minutes, shaking the basket halfway through, until golden and crisp.
Why this is on our healthy list.
Energy Boosting
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to the body, making this a satisfying side dish.
Rich in Potassium
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and muscle contractions.
Aids Digestion
Spices like coriander powder and amchur (dry mango powder) are known in traditional medicine to aid digestion and improve gut health.
Frequently asked questions
The key to crispiness is removing moisture and starch. Soak the sliced potatoes in cold water, then dry them completely with a towel before frying. Also, fry them in a single layer in hot oil without overcrowding the pan.