Crispy North Indian New Potatoes with Aromatic Spices
35 minutes
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About Crispy North Indian New Potatoes with Aromatic Spices
Craving a crispy, flavorful side dish that will tantalize your taste buds? These North Indian crispy potatoes are an explosion of texture and spice, guaranteed to become a new family favorite.Tender baby potatoes are parboiled then coated in a vibrant paste of rice flour, ginger, garlic, onion, and aromatic spices. Pan-fried to golden perfection, each bite offers a satisfying crunch and a warm, comforting flavor.Bring the authentic tastes of North India to your kitchen with this easy-to-follow recipe, perfect for any meal and guaranteed to impress.
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Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Potatoes
Spice Paste
- 1 Tbsp Rice Flour
- 2 Tbsp Ginger-Garlic Paste
- 1 Tbsp Onion Paste
- 1 pinch Asafoetida hing
- 1 tsp Coriander dhania, ground
- 1/2 tsp Garam Masala
- Chili Powder red, to taste
- 1/4 tsp Turmeric Powder haldi
- 1 1/2 tsp Salt or to taste
For Frying
- 1/4 tsp Cumin Seeds
- 2 Tbsp Mustard Oil
Instructions
- Peel the new potatoes and parboil them until slightly tender. This ensures they cook evenly when frying.
- In a bowl, combine the rice flour, ginger-garlic paste, onion paste, asafoetida, ground coriander, garam masala, red chili powder, turmeric powder, and salt.
- Add a little water to the spice mixture to create a smooth paste. This paste will coat the potatoes and create a flavorful crust.
- Add the parboiled potatoes to the spice paste and coat them evenly. Allow the potatoes to marinate for a few minutes to absorb the flavors.
- Heat the mustard oil in a wok or large skillet over high heat. The high heat helps create a crispy exterior.
- Add the cumin seeds to the hot oil. Once they sizzle, add the marinated potatoes to the wok.
- Cook the potatoes on high heat for 2 minutes, then reduce the heat to medium-low and cook for another 5–6 minutes, stirring occasionally. This two-stage cooking process ensures a crispy exterior and a cooked interior.
- Flip the potatoes and cook the other side until golden brown and crisp. The potatoes are ready when they are easily pierced with a fork.
- Serve the crispy new potatoes hot as a side dish or a light meal. They pair perfectly with rice and a cooling raita.
Recipe Notes
Good To Know
- Cook on slow flame to avoid burning the spicy marinate.
- For extra crispiness, parboil the baby potatoes, let them cool, and then lightly crush them before frying—this increases the surface area for a crunchier texture.
- If you want to make the dish gluten-free, ensure the asafoetida (hing) you use is pure and not blended with wheat flour, as some commercial varieties may contain gluten.
- Try garnishing with fresh chopped coriander and a sprinkle of chaat masala just before serving for a tangy lift and vibrant presentation.
- Leftover crispy potatoes can be reheated in an oven or air fryer to restore their crunch—avoid microwaving, as this can make them soggy.
Expert Tips
- Adjust the spice level of the marinate to your preference by adding more or less chili powder.
- Don't overcrowd the pan when frying the potatoes; work in batches to ensure even cooking and crispiness.
- For a richer flavor, try adding a teaspoon of mustard oil to the frying oil.
Storage Instructions
- Store leftover crispy potatoes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat in an oven or air fryer for best results.
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Recipe Nutrition
Calories: 156kcalCarbohydrates: 7gProtein: 1gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 1710mgFiber: 1gSugar: 1g
Tanu Nigam
Articles: 81
5 Comments
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This is wonderful! Can’t wait to taste it.
This looks so inviting! Thank you.
Looks so good! Can’t wait to try it.
This looks fantastic! Appreciate the share.
Absolutely delicious! Can’t wait to try it.