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Potato Fry | Urulaikilangu Curry

Potato fry as a side makes anything delicious. This easy recipe goes well with rice, roti. Without much oil, adding little chickpea flour (Gram flour) gives new flavor to the potato.
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Course: Curry
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Vidya Srinivasan


  • Potato - 5
  • Sambar powder - 1/2 teaspoon
  • Turmeric powder - a generous pinch
  • Onion - 1 thinely sliced (or finely chopped)
  • Coriander powder - 1/2 teaspoon
  • Cumin powder - 1/4 teaspoon
  • Chickpea flour - 1 teaspoon
  • Salt - as needed
  • To temper:
  • Mustard Seeds - 1/4 teaspoon
  • Split Urad Dal - 1/2 teaspoon
  • Channa Dal - 1/2 teaspoon
  • Oil - 1 tablespoon


  • Pressure cook potatoes until tender (for about 2 whistles). After pressure releases naturally Drain the liquid and wash it with cold water. Peel off the skin and cut into bite-sized pieces and keep aside
  • Heat oil in a pan, add the items under 'to temper' and let it crackle. Add onion and saute till onions are translucent
  • Add turmeric powder, sambar powder, coriander powder, cumin powder and salt ; sauté till the raw smell goes off
  • Add the cooked potatoes and saute frill everything is binded
  • Cook in medium flame for 3-4 minutes; stirring once in while
  • Add chickpea flour and cook potatoes in low flame till it turn golden brown. Turn the potatoes over to cook evenly on all sides
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  1.  Ginger and garlic paste can be added for extra flavour
  2. You can use chilli powder instead of sambhar powder
  3. rice flour can be used instead of besan flour 
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