Coin Potato Fry – Urulaikizhangu Varuval – Potato Fry recipe – How to make Coin Potato fry – Easy Potato Fry- South Indian Style Potato Fry- Urulai Roast – Urulai Varuval – How to make crispy potato fry? – உருளைக்கிழங்கு ப்ரை – உருளைக்கிழங்கு வறுவல் – உருளைக்கிழங்கு இருந்தா இப்படி செஞ்சி பாருங்க

Shallow fried crispy potatoes in spicy curry powder which is very easy to make in minutes. This is definitely one of the easiest of all potato fries and gets good reception at home… be it for regular at home meal or lunch box is sure one good accompaniment for curd rice, sambar sadam or rasam sadam. I love to eat it plain too This crispy potato fry is also termed as “coin potatoes” in our home and my son loves to take it to school for lunch box paired with curd rice!

Some delightful combinations for you try.. Lemon rice with potato fry Tomato rice with potato fry

Print Recipe

5 from 1 vote

Coin Potato Fry

Simple south indian style potato fry.

Prep Time10

Cook Time15

Total Time25

Course: accompaniment, Side Dish

Cuisine: Indian, south indian, tamil nadu

Keyword: coin potato fry, potato, potato fry, side dish, urulai, varuval

Servings:

Author: Mullai Madavan

Ingredients

1 large Potato about 15 to 20 thin slices
1/4 teaspoon Turmeric powder
1 teaspoon Red Chilli powder
2 teaspoon Coriander powder
1 teaspoon Ginger Garlic paste or 2 tsp crushed ginger & garlic
3/4 teaspoon Salt
5 each Curry leaves
1/2 teaspoon Oil optional (for masala)
3 tablespoon Oil for pan fry
1 tsp Gram flour optional

Instructions

Wash potatoes and peel the skin off, cut them in thin circular shapes with a sharp knife or use a mandolin slicer.
In a bowl mix chilli powder, dhania powder, turmeric powder, crushed ginger garlic pieces, & salt. Make a thick paste and coat all over the sliced potatoes. (Adding a few drops of oil helps to bind the masala well, is purely optional) (adding gram flour binds the masala well, keeps it intact and also helps to crisp up)
Now heat a iron skillet or non stick frying pan with little oil and place the potato pieces flat on it (Do not over crowd , do in batches on medium flame) and fry for few minutes, when it turns dark underneath, flip them to the other side and fry for another couple of minutes, extra oil can be added to avoid burning. Cover & Cook if using thick cut potatoes.
Cook for few seconds to get them cooked thoroughly. Finish the dish by garnishing with finely chopped fresh curry leaves.
Serve it as a side for rasam or curd rice.

Some potato recipes to try from our page…..

Lets see how to make this Coin potato fry….

Wash potatoes and peel the skin off, cut them in thin circular shapes with a sharp knife or use a mandolin slicer which makes the work easier.

Soak them in cold water to avoid discoloration.

In a bowl mix chilli powder, dhania powder, turmeric powder, crushed ginger garlic pieces, salt , potato pieces and toss everything together to coat the paste to all sides. (Adding little oil or even a teaspoon of gram flour helps to bind the masala well)

Now heat a iron skillet or non stick frying pan with little oil and place the potato pieces flat on it (Do not over crowd , do in batches on medium flame) and fry for few minutes, when it becomes dark underneath, flip them to the other side and fry for another couple of minutes, extra oil can be added to avoid burning.

You may cover and cook for few seconds to get them cooked thoroughly but not necessary if its really thin cut.

Finish the dish by garnishing with finely chopped fresh curry leaves. Good combination for curd rice

Notes

Serves 2.. 😉 may be three if they share!
Cut the potatoes into thin disc shaped pieces.
I have used crushed ginger garlic, that’s the secret. Ginger Garlic paste works too, crushed pieces adds nice texture.
Yes does look little oily but that’s how it has to be!
Recipe updated with new pictures… pozhuthu polla 😀