Go Back
–+ servings
Spicy Indian Potatoes

Spicy Indian Potatoes: Crispy, Flavor-Packed Vegan Delight

These Spicy Indian Potatoes are a quick, crispy side dish that delivers bold flavors and vegan-friendly satisfaction.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 cups Yukon Gold Potatoes or red or fingerling varieties
  • 1 teaspoon Salt to enhance flavor
For the Spice Mixture
  • 1 teaspoon Turmeric Powder half for boiling water, half for spices
  • 1 teaspoon Kashmiri Chili Powder adjust to spice preference or substitute with paprika
  • 2 tablespoons Chickpea Flour (Gram Flour) or rice flour as a gluten-free alternative
For Cooking
  • 1 cup Cooking Oil any neutral vegetable oil
  • 1 teaspoon Cumin Seeds or ground cumin as substitute
  • 1 teaspoon Mustard Seeds or grainy mustard for a different twist
For Garnish
  • 1/4 cup Cilantro or Curry Leaves optional for freshness

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • Large Skillet

Method
 

Step-by-Step Instructions for Spicy Indian Potatoes
  1. Start by boiling water and adding half of the turmeric powder. Cut the Yukon Gold potatoes into quarters and cook for 10-15 minutes until just tender.
    Spicy Indian Potatoes
  2. Prepare the spice mixture by combining chickpea flour, remaining turmeric powder, Kashmiri chili powder, and salt in a mixing bowl.
    Spicy Indian Potatoes
  3. Once the potatoes are cooked, drain and rinse them under cold water. Coat the potatoes with the spice mixture and toss until evenly coated.
    Spicy Indian Potatoes
  4. Heat cooking oil in a skillet, add mustard seeds until they pop, then mix in cumin seeds. Fry the coated potatoes until golden and crispy, about 3-4 minutes.
    Spicy Indian Potatoes
  5. Garnish with fresh cilantro or curry leaves and serve warm alongside naan or rice.
    Spicy Indian Potatoes

Nutrition

Serving: 1plateCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 350mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 25mgCalcium: 2mgIron: 8mg

Notes

Allow coated potatoes to rest for 10-15 minutes before frying for maximum crispiness. Stick to Yukon Gold or similar waxy potatoes, and ensure the oil is hot enough before adding potatoes to avoid sogginess.

Tried this recipe?

Let us know how it was!