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Baby Potato Fry

Revathi Palani
Baby potato fry | Chinna urulai Varuval is a simple yet delicious Indian style roast using a marinade made from yogurt and other aromatic Indian spices.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian
Servings 4

Ingredients
  

  • Baby potatoes - 22
  • Besan flour - 3 tsp
  • Turmeric - ¼ tsp
  • Asafoetida - ¼ tsp
  • Red chilli powder - ¾ tsp
  • Black pepper powder - ¾ tsp
  • Coriander powder - ½ tsp
  • Cumin powder - ½ tsp
  • Garam masala - 1 tsp
  • Curd | Yogurt - 1 Tbsp (* Vegans can substitute with ½ Tbsp Lime juice)
  • Salt - ½ tsp (Adjust as per taste)
  • Garlic - 6 cloves (Crushed)
  • Water - as needed (I used 1 Tbsp)

To temper

  • Oil - 2 Tbsp
  • Jeera - ½ tsp
  • Curry leaves - 1 Sprig

Instructions
 

  • First wash and cook the baby potatoes until fully done. Use any method like boiling water in a pot, pressure cooking or microwave. But do not over cook the potatoes. Cool them down, peel the skin and keep aside.

    potato potato
  • Then take all the other ingredients mentioned (except To temper) in the mixing bowl and mix well into a paste. If you feel the paste is too thick, add required water to thin it down. I used about 1 Tbsp of water.

    potato potato
  • Now add the peeled potatoes to the marinade and mix well to make sure that the paste gets coated evenly over the potatoes. Leave it to marinate for about 10 minutes.

    potato potato
  • Now heat a pan with oil and add the jeera and curry leaves. Once the jeera starts changing color, add in the potatoes along with the marinade. Fry in medium-high flame until the potatoes turn nicely golden brown.

    potato potato

    potato potato
  • Transfer to serving plate and enjoy hot as an appetizer or side.
    baby potato fry baby potato fry

Notes | FAQ

- Make sure to cook the potatoes right. If they are overcooked they will mash out while frying and will not retain their shape. If in doubt, it is better to undercook the potato for this recipe, rather than overcooking.
- If using crushed garlic like I did, you have to discard it at the end. It would be burnt by the time the potatoes are roasted, but they would have infused their flavor nicely into the potatoes. You can also use ginger garlic paste instead for a more traditional flavor.