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Chettinad Potato Fry

  • Author: Nithya Narasimhan
  • Prep Time: boiling time- 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x


This Chettinad potato roast is extremely simple, quick and easy recipe that you can make in no-time! Making potato fry can’t be easier than this. This goes amazing well with rice and roti.


  • 10 Baby Potatoes (Boiled and peeled)
  • 2 teaspoon sesame oil
  • 1teaspoon mustard seeds
  • 1/2 teaspoon urad dal
  • 1 teaspoon fennel seeds
  • 2 teaspoon Channa dal
  • 1 tablespoon Chilli powder
  • 1 teaspoon turmeric powder
  • 1 sprig curry leaves
  • 8 garlic pods (crushed)
  • 2 Green chillies (crushed)
  • 1 tablespoon coriander leaves (chopped)
  • 1 teaspoon salt


  1. Heat sesame oil over medium heat, add mustard seeds, fennel seeds, channa dal and dal. Stir for few seconds.
  2. Add crushed garlic, green chillies and curry leave. Stir fry for 2 minutes.
  3. Then, add chilli powder and turmeric powder, salt. Stir for few seconds.
  4. Add boiled potato, sprinkle chopped coriander leaves. Stir and cook for 3 to 4 mins till the potatoes are well coated and roasted.


Tips to make best Chettinad potato roast:

  1. Potato: You may use regular potato instead of baby potato
  2. Gingelly oil: The potatoes are cooked in gingerly oil has more flavours ,you can opt for sesame oil or any vegetable oil that works for you.
  3. Seasoning: the seasoning are mustard seeds, fennel seeds and channa dal are added. Here the channa dal has to be fried to a light golden colour that’s when you get a crunchy bits of channa dal.
  4. If you like you can add urud dal as well
  5. Garlic and chilli: Crush the garlic and chilli slightly using motar pestle, that helps to enhance the flavour of potato roast.
  6. Spices: The spices are tend to brown quickly, so make sure keep to low flame when you add spices.
  • Category: Sides
  • Method: StoveTop
  • Cuisine: Indian

Keywords: potato roast, chettinad potato, potato fry