How to make Chettinad Potato Fry - Potatoes and onions cooked with roasted spices and tempered.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potatoes (आलू), Split Skinless Black Gram

Cuisine : Chettinad

Course : Main Course Vegetarian

Chettinad Potato Fry Recipe Card

Chettinad Potato Fry

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Chettinad Potato Fry checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Batata Song, Methi Kela Sev, Kachchi Makai Dhingri, Vellankani Sundal.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chettinad Potato Fry Recipe

  • Potatoes boiled and peeled 4

  • Split Skinless Black Gram 1 tablespoon + 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Fennel seeds 1 tablespoon

  • Black peppercorns 5-7

  • Dried round red chillies 8-10

  • Oil 3 tablespoons

  • Onion sliced 1 medium

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • For Tempering

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Curry leaves 18-20

  • Red chilli powder 1/2 teaspoon


Step 1

Dry roast coriander seeds, fennel seeds, 1 tbsp split black grams, black peppercorns and round red chillies in a small non-stick pan till fragrant. Remove from heat, cool down to room temperature and grind to a fine powder.

Step 2

Heat 2 tbsps oil in another non-stick pan, add onion and sauté till it turns translucent.

Step 3

Cut potatoes into big cubes and add to the pan. Add salt, turmeric powder and ½ cup water and mix well. Add 1 tbsp ground powder and mix well. Store the remaining ground powder in an airtight container to use later. Cook for 3-4 minutes.

Step 4

For tempering, heat remaining oil in the small non-stick pan, add 1 tsp split black gram, mustard seeds, asafoetida and curry leaves and let the seeds splutter. Add red chilli powder and mix well.

Step 5

Add the tempering to the potatoes and mix well. Cook for a couple of minutes.

Step 6

Transfer into a serving bowl and serve immediately.