Chettinad Style potato fry, a lip smacking potato side-dish, made with fresh spice powder, that gives it the aromatic taste and texture. A perfect side to pair with rice.

Course: Main Course, Side Dish

Cuisine: Chettinad, Chettinadu, Indian, South-Indian

Keyword: Chettinad style potato curry, Chettinad urulai curry, How to make crispy potato fry, How to make spicy potato curry, Potato fry, Sweet potato curry

Prep Time: 15minutes minutes

Cook Time: 15minutes minutes

Total Time: 30minutes minutes

Servings: 4 people

Calories: 303kcal


  • 1 kg Potatoes I have used russet potatoes, baby potatoes can also be used.
  • ½ teaspoon kashmiri chili powder optional, just for color
  • ½ teaspoon turmeric powder
  • 1.5 teaspoon salt or to taste

For the Chettinadu Spice Powder

  • 1 teaspoon cumin seeds/jeera
  • 1 teaspoon black peppercorns/milagu
  • 1.5 tablespoon coriander seeds/dhaniya
  • 1.5 tablespoon chana dal/gram dal/Kadalai paruppu
  • 1.5 tablespoon urad dal/black gram dal/Uluntham paruppuu
  • 6-8 dried red chilies adjust according to preference.


  • 1 tablespoon cold pressed ground nut oil coconut oil/sesame oil can also be used
  • 1 teaspoon mustard seeds/kadugu
  • ¼ teaspoon hing/asafoetida
  • 3 nos round red chilies
  • few curry leaves


Parboil Potatoes

  • Peel and wash the potatoes. Cut them into cubes. Take the cubed potatoes in a large pan, add enough water to submerge them,
  • Take it to heat. Let it come to a boil. Switch off the heat. Keep it covered for 5 minutes. After the said time, remove cover, drain the potatoes. Keep it aside until use.

Let us make the chettinad spice powder

  • Measure and take all the ingredients mentioned under spice powder.
  • Dry roast the ingredients until aromatic and golden brown. Keep the flame low while dry roasting the spices to avoid burning.
  • Remove the roasted spices to a flat plate, let it cool down completely. Once cool, grind it to a fine powder in a spice grinder.

Let us make Chettinad Potato Fry

  • Heat a wide pan with oil mentioned under tempering. I used my cast iron pan, perfect for such crispy fries.
  • When the oil is hot, splutter mustard seeds, add hing, curry leaves and broken red chilies to the hot oil. Reduce the flame to medium,
  • Now dump the parboiled potatoes into the pan. Let it sit undisturbed for a minute.
  • Now mix the potatoes with the tempering, coating all the deliciousness into the potates.
  • Add turmeric powder, Kashmiri red chili powder, and 2 teaspoon of freshly ground chettinad spice powder to the potatoes.
  • Add salt and mix it all together. Reduce the flame to simmer cover and cook the potatoes for 5-8 minutes for the flavors to mingle.
  • After the said time, remove the cover and let it cook for another 8-10 minutes without cover for it to brown and crisp nicely. Dont forget to mix once ⅔ minutes for even browning and crisping.
  • That’s it, delicious, crispy, spicy potato fry ready to serve. Serve this delish side with rice or roti.
  • At home kids love such dry spicy curries as filling for wraps and rolls. They pack well for school and office lunches.


  • The color of the spice powder depends on the variety of chilies used to make the powder. I have used normal round dried red chilies. 
  • So the color of my Chettinad spice powder is very pale. I have added Kashmiri red chili powder for the sake of color in this potato curry. 
  • The spice powder can be made ahead and used in many other dry curries.


Calories: 303kcal | Carbohydrates: 59g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 900mg | Potassium: 1337mg | Fiber: 10g | Sugar: 6g | Vitamin A: 742IU | Vitamin C: 148mg | Calcium: 81mg | Iron: 4mg


I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.