Crispy Potato Fry

Crispy Potato Fry

This is an authentic dish of tamilian, I prepare this every now and then. I love this dish a lot, not only me most of them love this dish a lot and also this goes out well with any vegetarian dish. Many of us expect a spiced and crispy potato in this dish, but most of them say that the potatoes become soft. I do the same below given procedure so that the potato comes out crispy and the oil gets separates at the final stage.

Crispy Potato Fry / Potato Fry

Crispy Potato Fry / Potato Fry


  • Potato – ½ Kg
  • Chili powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ½ tsp
  • Curry leaves – a string
  • Salt to taste
  • Oil – 1 tbsp


  • Peel and chop the potatoes into cubes (small pieces). Soak them in water, so that the potatoes never darken in color.
  • Heat oil in a non-stick kadai, add mustard, black gram and curry leaves, wait till it crackles.
  • Add the potato pieces along with chili powder, turmeric powder and Cook till they are half done.
  • Stir once in a while, else it would be burnt.
  • When it’s ¾ th done, add in the salt and cook till the potatoes are perfectly done.

Serve hot. This goes out well with all variety rice, rasam rice and curd rice.


  • Do not add salt before the potatoes are half done, because the potato pieces would become soft and you miss the crispy texture.
  • You can also increase the qauntity of Split Blackgram to 1 tsp, it would add crunchiness to the dish.

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