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Chettinad Potato Roast | Potato Fry South Indian Recipe | Spicy Aloo Fry | Urulai Kizhangu Varuval

Chettinad potato roast is a scrumptious dry curry of versatile potatoes prepared with freshly ground spice masalas along with few other ingredients.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian (Chettinad)
Servings: 3 to 4
Author: Padma


  • 3 Large Potatoes boiled, peeled & cubed
  • To Marinate:
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • Required salt
  • To Roast and grind:
  • 3 Red chillies
  • 1 teaspoon Channa dal
  • 1 1/2 teaspoon Urad dal
  • 1/2 teaspoon Coriander seeds
  • 1/2 teaspoon Whole Black peppercorns
  • 1/4 teaspoon Fennel seeds
  • Other Ingredients for roasting:
  • 1 Tablespoon Oil increase to get a very crispy texture
  • 1/2 teaspoon Mustard seeds
  • 1 Large Onion thinly sliced lengthwise
  • 8 to 10 Garlic pods peeled
  • Few Curry Leaves


  • Marinating potatoes:
  • Add red chilli powder, turmeric powder and salt to the boiled potato cubes., mix and set aside.
  • Preparing spice powder:
  • Heat a small pan over medium heat and dry roast the ingredients under “To roast and grind” till golden brown.
  • Cool and grind in a blender to form a coarse powder.
  • Roasting Potatoes:
  • Heat oil in a wide pan over medium heat, add mustard seeds and let it splutter.
  • Now add chopped onions, curry leaves and peeled garlic. Sauté till translucent.
  • Add the potato cubes, adjust salt if required and sauté for 5 to 7 minutes until you get a nice crisp on the potato cubes.
  • Now add the ground spice powder, mix & fry to get a golden brown colour.
  • Serve hot with rice.