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Chettinad Potato Fry Recipe by Foodomania

Chettinad Potato Fry

Foodomania
Freshly ground spices and creamy golden potatoes come together in this firecracker of a South-Indian recipe for Chettinad Potato Fry!
Prep Time 45 minutes
Cook Time 15 minutes
Course Side Dish, Vegetables
Cuisine Chettinad, South-Indian
Servings 2 cups

Ingredients
  

Chettinad Spice-Mix:

  • 1 TBsp Coriander seeds
  • 1 TBsp Chana dal
  • 1 inch Cinnamon stick
  • 1 pc green Cardamom pod
  • 1-2 pc Whole Cloves
  • 1 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1 tsp Black peppercorn
  • 4-5 pieces Dry Red Chili adjust for spice
  • 2 TBsp Desiccated coconut

Chettinad Potatoes:

  • 2 Tbsp Vegetable Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 1 tsp Chana Dal
  • 1 tsp Jeera or Cumin Seeds
  • 2 pcs large Potatoes
  • 1-2 tsp Salt (adjust to taste)
  • 1-2 pcs dry Red chili
  • 1/4 cup Curry leaves
  • 1-2 Tbsp Chettinad Masala (adjust for spice)

Instructions
 

Chettinad Spice-Mix:

  • Dry roast the ingredients mentioned under “spice mix”. They’ll turn aromatic in a couple minutes
  • Let them cool completely. Grind to smooth powder
  • Store in air-tight jar in the fridge & use as required

Chettinad Potatoes:

  • Boil or pressure cook the potatoes until they’re fork-soft, but still firm. Once it cools, peel & dice into 1-2 inch cubes
  • Heat oil in a pan. Add mustard seeds, when that splutters, add cumin, urad & chana dal. Then add the dry red chili, curry leaves, diced potatoes. Mix well with the tadka
  • Stir fry on medium heat for 7-8 minutes or until its almost as crisp as you like
  • Then add the chettinad spice mix & fry for 2-3 minutes
  • Optionally, garnish with some cilantro leaves. Serve hot with rice or roti

Video

Notes

Chettinad Masala:
  • While the ingredients mentioned in this recipe is my recipe, you can experiment with the number of ingredients to make a spice mix you prefer
  • Keep the masala stored in an air-tight jar in the fridge & use it within a couple of months
  • If making a stir-fry, add this just 2 minutes before the stir-fry is done. Add to the veggies, mix well & fry for a couple of minutes. Don’t add it too far in advance, or the spice mix will burn.
  • But if you’re making gravy, you can use it like any other spice-mix
Keyword chettinad potato fry recipe, chettinadu potatoes