Baby Potato Masala Fry | Easy Chettinad Recipe

Chettinad food from Chettinad, a small region of about 90 villages in Tamil Nadu state, is well known for its aromatic and piquant cuisine which showcases the skilful use of freshly ground spice mixes.

Our recipe for Chettinad small potato masala poriyal is straight from the kitchens of the famous hotel, The Bangala, in Karaikudi in Tamil Nadu, where it is a hot favourite with the guests.
 

The MSMM family run Bangala is famous for its authentic Chettinad food, and this recipe for baby potato masala cooked in a perfectly balanced mixture of spices produces a scrumptious dish. It’s not only authentic but also delicious and packed with flavour. Plus, it’s easy and quick and can be made in less than 15 minutes, with the potatoes boiled and ready.   
 

Poriyal in Tamil means fried or sautéed vegetables. Masala Poriyal, which is a common dish in South Indian households, can be made with various vegetables and beans, either singly or in combination, including green beans , kidney beans , beetroot, potato , and green peas, amongst others.

Follow our quick and easy recipe for delicious baby potato masala fry from Chettinad that is soft, crunchy, and spicy all at the same time.
 

Cook’s notes and tips:

Preferably, use small whole potatoes or baby potatoes, and not large potatoes that have been cut or cubed.
 

The masala coats but does not fully penetrate these baby potatoes, which is a good thing because it offers a respite from the heat of the masala. The spiciness of the masala complements and balances the natural starchiness and sweet taste of the potatoes perfectly.

For a milder version of this baby potato fry masala recipe, reduce the quantity of chilli powder by half.
 

While this baby potato masala fry can be made a day ahead allowing the flavours to blend, we much prefer making it fresh so that it retains the crunch of the urad dal.

For a healthier option of this baby potato masala, reduce the quantity of oil to 2 tablespoons. Add more oil if needed to prevent the masala from sticking to the pan and scorching the bottom.
 

Stir continuously to prevent the spices from burning and the baby potatoes from overcooking.

Baby potato masala poriyal is an ideal South Indian side dish and is traditionally accompanied by a sambar and kootu (dish of vegetables and lentils, with a semi-solid consistency), to balance the heat of the spicy dish with milder dishes.
 

Baby potato masala poriyal goes well with any rice dish (sambar rice, curd rice, rasam rice, lemon rice, coconut rice) or with flatbreads like roti, parotta, or chapathi.

This spicy baby potato masala fry or small potatoes recipe can be served as a side dish, or as an appetizer, snack, or starter.
 

Learn how to make baby potato masala from Chettinad with an easy step by step video and detailed recipe. Find the ingredient list for this masala baby potato fry below.
 

Or take a look at all our Potato Recipes right here!