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Crispy, spicy South Indian potato fry, a perfect side dish for rice and sambar. Potatoes are boiled and pan-roasted with aromatic spices until golden brown and delicious, creating an irresistible texture.
Boil and Prepare Potatoes
Prepare the Tempering (Tadka)
Sauté Onions and Spices
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Crispy, spicy South Indian potato fry, a perfect side dish for rice and sambar. Potatoes are boiled and pan-roasted with aromatic spices until golden brown and delicious, creating an irresistible texture.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 223.81 calories per serving with 3.92g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Roast the Potatoes
Serve
Add 4-5 cloves of minced garlic along with the onions for a pungent, aromatic flavor.
Add 1/2 tsp of fennel seeds (saunf) to the tempering and 1/2 tsp of freshly ground black pepper along with the other spice powders for a classic Chettinad flavor profile.
After the roast is done, turn off the heat and sprinkle 1-2 tablespoons of Idli Podi or Paruppu Podi (lentil spice powder) and toss well for an extra layer of flavor and texture.
Use 500g of baby potatoes instead. Boil them whole, and then either roast them whole or halved for a slightly different texture.
Potatoes are a rich source of complex carbohydrates, providing sustained energy to fuel your day.
Spices like hing (asafoetida) and curry leaves are traditionally known in Ayurveda to support digestion, reduce gas, and prevent bloating.
Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory properties that helps protect the body from cellular damage.
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure and fluid balance in the body.
For maximum crispiness, use a cast-iron pan, don't overcrowd it, ensure the boiled potatoes are dry before frying, and resist the urge to stir too often. Let them sit and form a crust before flipping.
It is moderately healthy. Potatoes are a good source of carbohydrates, potassium, and Vitamin C. However, the dish is pan-fried in oil, which adds calories. Enjoyed in moderation as part of a balanced meal, it can be a nutritious choice.
A single serving (about 1 cup) contains approximately 200-250 calories. The exact number can vary based on the type of potato and the amount of oil used in preparation.
Absolutely! Many traditional versions are made without onion. Simply skip the onion and add the spice powders directly to the tempering after the dals have browned. The flavor will be more focused on the spices and potatoes.
This dish is a classic side for South Indian meals. It pairs perfectly with Sambar rice, Rasam rice, Curd rice, or even as a side for Lemon Rice or Tamarind Rice.
Yes, for a lower-oil version, you can bake them. After boiling and cubing, toss the potatoes with the oil and all the spice powders. Spread on a baking sheet and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through, until crispy. Prepare the tempering separately and toss with the baked potatoes before serving.