Potato Fry Recipe – South Indian Style Potato Fry

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Potato Fry Recipe – South Indian Style Potato Fry is a spicy and tasty vegetable fry recipe. This potato stir fry goes well as a side dish for steamed rice with Sambar, Jeeraga kuzhambu, Dal or Rasam.

potato fry, simple and tasty potato stir fry recipe, side dish for sambar and kuzhambu, urulai kizhanku varuval

Potato Stir Fry

Ingredients for Potato Fry Recipe:

  • 3 potatoes
  • 2 tsp red chilli powder or to taste
  • 2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 4 garlic cloves, roughly crushed
  • 1 spring curry leaves
  • 1 tbsp roasted chana dal powder
  • salt to taste
  • 2 tbsp oil

How To Make Potato Stir Fry Recipe:

  • Wash, peel and cut the potatoes into small pieces.
  • Heat a kadai with oil and add roughly crushed garlic. Saute on medium flame until they turn into golden yellow color.
  • Add chopped potato pieces,  required quantity of salt, red chilli powder, coriander powder and salt.
  • Mix well and cover with a lid and cook on low flame for 5-7 mins.
  • Remove the the lid and cook on medium low flame for further 5-10 mins or until they turn into crisp. In-between stir well, so that they doesn’t burn at the bottom.
  • Now add roasted chana dal powder and mix well. Toss for another 2-4 mins.
  • Check the salt and switch off the stove.
  • Serve hot with Sambar.

Potato Stir Fry Preparation With Step By Step Photos:

chilli chicken dry recipe

  • Heat a kadai with oil and add roughly crushed garlic. Saute on medium flame until they turn into golden yellow color.

potato stir fry

  • Add chopped potato pieces,  required quantity of salt, red chilli powder, coriander powder and salt. Mix well and cook on medium low flame until they turn into crisp.

potato stir fry

  • Now add roasted chana dal powder and mix well.

potato stir fry

  • Toss for another 2-4 mins.
potato fry, simple and tasty potato stir fry recipe, side dish for sambar and kuzhambu, urulai kizhanku varuval

Potto Fry With Sambar Rice

  • Serve hot with Sambar and Rasam.

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