Crispy Potato Fry | Coin Potato Fry recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is such a tasty, tongue smacking, yummy, delicious recipe made with potatoes. Though the recipe has simple ingredients, no lengthy preparation work, it tastes so good with Curd Rice, Tomato Rasam, Lemon Rasam, Mor Kuzhambu etc. It is similar to the Aloo Fry Recipe in ingredients-wise and shape-wise looks like Sindhi Aloo Tuk that I have already shared but tastewise there will be a massive difference. I have shared this recipe on my Instagram page so many times, also I have got a lot of requests to share the method but now only I got the time to share this humble and the most liked recipe by everyone. It has been almost 4 to 5 days that I have shared a new post on my blog, after Diwali I was really exhausted and tired to do the blog work, somehow pushed myself today to get back to my routine.
Check my other Aloo / Potato based Recipes like
1. Aloo Jeera
2. Aloo Gobi Fry
3. Aloo Paratha
4. Potato Pepper Fry
5. Potato Saagu
6. Potato Masala for poori
Chettinad Potato Fry
Crispy Potato Fry | Coin Potato Fry Recipe
Equipment
- Stovetop
- Tawa
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- ¼ Kg Potato
- ¼ tsp Turmeric Powder
- 2 tsp Chilli Powder
- ¼ tsp Fennel Seeds Powder
- Salt As Required
- 2 tsp Besan Flour
To Temper
- 2 - 3 tbsp Oil
- 1 tsp Mustard Seeds
- ¼ tsp Fennel Seeds
- 4 to 5 Flakes Garlic
- 1 sprig Curry Leaves
Instructions
- Peel the skin of the potato and then rinse it well to remove the starch content.
- Slice it into even-sized circles, slightly thicker than slicing for potato chips. If sliced too thicker, it does not get properly cooked nor turns crispy, if sliced too thin, it breaks. But don't use the chips maker to slice, do it with a knife.
- In a bowl, add the chopped potato and enough cold water. Let the potato rest in cold water for 15 minutes. This step is optional, but it helps to get rid of extra starch and gives crispy potato.
- Then, measure and keep all the other ingredients ready.
- To the besan flour, add 2 tbsp of water and mix well without any lumps.
- Drain the water from the potatoes and then transfer it to a mixing bowl. To the sliced potatoes, add the turmeric powder, chilli powder, fennel seeds powder and salt.
- Pour the besan flour water.
- Mix gently till all the pieces get evenly coated with the spice powders. Set aside for 10 minutes, so the spice powder gets infused well inside the potatoes.
- Peel the skin of garlic and crush it. Then, keep the ingredients ready 'To Temper'.
- Heat oil in a pan, add the mustard seeds, fennel seeds, and curry leaves. Once it splutters, add the crushed garlic. Fry the garlic till a nice smell wafts but don't burn it.
- Now, add the potatoes. No need to add water for cooking, it gets cooked in the moisture itself. But stir in the middle slowly.
- Cook covered in low flame for about 10 minutes. Ensure there is no raw smell of the besan flour.
- Once both sides turn crispy, switch off the flame.Serve this Coin Potato Fry with Rice and Pepper Rasam.
Video
Notes
Tips for Crispy Potato Fry
1. Don't slice the potato too thin, as it breaks when cooking. Also, if sliced thick, it won't get cooked properly and does not turn crispy. 2.Slice all the potatoes evenly, so it gets cooked evenly inside. Don't use a potato slicer ( used to make chips) it never works for this recipe, do the slicing with a knife only. 3. Soaking the potato in cold water is optional. But it helps to get rid of extra starch and gives crispy potatoes. 4. After adding the spice powders, keep aside for at least 10 minutes. So the veggie absorbs the masala. 5. Addition of garlic and fennel seeds is optional, but it adds a nice flavour to the Coin Potato Fry. 6. Use a non-stick pan or iron skillet to get well-roasted potatoes. 7. Adjust chilli powder as per spice level required for this Crispy Potato Fry. 8.For a variation, 1/2 tsp of sambar powder or amchur powder can be added. 9. Instead of besan flour, rice flour can also be used for crispiness. Ensure to cook well, till the raw smell of the besan flour leaves. 10. Always fry in low flame for even cooking and avoid burning of potatoes. 11. Don't stir/mix too much, as the potatoes break and turn mushy.
Crispy Potato Fry Recipe
Method for Coin Potato Fry Recipe
1. Peel the skin of the potato and then rinse it well to remove the starch content.
2. Slice it into even-sized circles, slightly thicker than slicing for potato chips. If sliced too thicker, it does not get properly cooked nor turns crispy, if sliced too thin, it breaks. But don’t use the chips maker to slice, do it with a knife.
3. In a bowl, add the chopped potato and enough cold water. Let the potato rest in cold water for 15 minutes. This step is optional, but it helps to get rid of extra starch and gives crispy potato.
4. Then, measure and keep all the other ingredients ready.
5. To the besan flour, add 2 tbsp of water and mix well without any lumps.
6. Drain the water from the potatoes and then transfer it to a mixing bowl. To the sliced potatoes, add the turmeric powder, chilli powder, fennel seeds powder and salt.
7. Pour the besan flour water.
8. Mix gently till all the pieces get evenly coated with the spice powders. Set aside for 10 minutes, so the spice powder gets infused well inside the potatoes.
9. Peel the skin of garlic and crush it. Then, keep the ingredients ready ‘To Temper‘.
10. Heat oil in a pan, add the mustard seeds, fennel seeds, and curry leaves. Once it splutters, add the crushed garlic. Fry the garlic till a nice smell wafts but don’t burn it.
11. Now, add the potatoes. No need to add water for cooking, it gets cooked in the moisture itself. But stir in the middle slowly.
12. Cook covered in low flame for about 10 minutes. Ensure there is no raw smell of the besan flour.
13. Once both sides turn crispy, switch off the flame.
Serve this Coin Potato Fry with Rice and Pepper Rasam.
Coin Potato Fry Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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