Chettinad Potato Fry | Easy Spicy Potato Fry | Aloo Fry

Chettinad, a small region in the state of Tamil Nadu India, the cuisine is well known for their freshly ground spicy spice mixes.

  • Gangadhar
    • Gangadhar
    • హిక్సిక్ సిబ్బంది


For Chettinad Masala

  • 2 tsp Cumin seeds
  • 1 tbsp Coriander seeds
  • 5 Red dried chilies
  • 1 tsp Black pepper corn
  • 1 tbsp Urad dal
  • 1 tbsp Chana dal

Other Ingredients

  • 20 Boiled and Peeled Baby Potatoes
  • 1/2 cup Onion chopped
  • 8 to 9 Curry leaves
  • 1 tsp Mustard seeds
  • Salt to taste
  • 1/4 tsp Turmeric powder
  • Pinch of Asafoitida
  • 2 tbsp Oil


For Chettinad Masala

  1. Dry roast all the Masala Ingredients for 5 minutes on a medium to low flame. Let it cool down. Grind it to a coarse powder. You can make this masala in bulk too. Place this masala in an airtight container and store it in the refrigerator. It stays fresh up to a month or even more than that.

For Chettinad Potato Fry

  1. Heat oil in a pan. Add mustard seeds. Let it splutter.

  2. Now add curry leaves and onions. Saute for a minute.

  3. Once onion gets sauteed, add Boiled and peeled baby potatoes. Mix well. Let it cook for 2 to 3 minutes.

  4. Now add salt and prepared Chettinad Masala. Stir well. I have added only 3/4 of the masala and remaining I stored it in an airtight container. Use according to your taste and spice level.

  5. Let it cook for 5 to 6 minutes or it turns slightly golden. Switch off the flame.

  6. Chettinad Potato Fry is ready. Garnish it with some coriander and serve it with Puri, Phulka or Rice.

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