Crispy Potato Roast

A perennial favorite is the crispy potato or alu dry sabji … yummm … The spicy potatoes are very simple to make but are a sure crowd pleaser. The potatoes are crisp on the outside – soft and tender inside.

These roasted potatoes go well with rice and rotis alike! 


Potatoes: 4 medium-sized
Red chilly powder: ½ teaspoon
Coriander (dhania) powder: 1 teaspoon
Turmeric powder: ¼ teaspoon
Asafoetida (hing) powder: a pinch
Mustard seeds: ½ teaspoon
Oil: 4 teaspoons
Salt to taste 

*An interesting variation is to use a teaspoon of the doshai podi (dry chutney powder for idlis/dosas) instead of the coriander powder. This gives the tamizh-style urulaikazhangu kara curry. 


  1. Wash and peel the potatoes. Chop the potatoes into ½ inch cubes.
  2. 1-chopped-potatoes.jpg

  3. Heat the oil in a non-stick frying pan (kadhai).
  4. Add the mustard seeds to the hot oil. Fry till they start popping.
  5. Next, the asafoetida can be added to the oil. Mix in the potatoes and stir well to coat the oil and asafoetida.
  6. 2-potatoes-in-pan.jpg

  7. Add the spice powders (except salt) to the potatoes and mix well.
  8. 3-potatoes-with-masala.jpg

  9. Cook covered with stirring every few minutes or so to ensure that the potatoes don’t burn – but they will get the nice crisp outer layer. Tastes best if you don’t add any water and sauté in oil only.
  10. When the potatoes are almost done, add the salt and mix well. Cook till the potatoes are soft and done (can be cut with a spoon easily).
  11. 4-potatoes-roasted.jpg

  12. Turn off the heat and enjoy! You can have it with rice as well as rotis. When eaten with rice you can have it with sambar, molagutal, or any dal varieties.
  13. 5-potatoes-with-rotis.jpg


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