Coin potato fry recipe

Ingredients

• 2potatoes
• 1 tspred chilli powder
• 1/4 tspturmeric powder
• 1/8 tspblack pepper powder
• as neededsalt
• 2 tbspoil
• 1/4 tspmustard seeds
• 1/2 tspcumin seeds
• 4 clovesgarlic
• 1 sprigcurry leaves

Instructions

1. 1

   Slice the potatoes

   Peel and wash the potatoes, then cut them into thick slices.

2. 2

   Keep slices thick

   If using a slicer, choose its thickest setting; thin slices are more likely to lose their shape. A knife works too.

3. 3

   Temper the spices

   Heat the oil in a broad pan. Add the mustard and cumin seeds, followed by the crushed garlic and curry leaves, and cook until fragrant.

4. 4

   Coat the potatoes

   Add the potato slices, salt and turmeric. Mix gently so the slices are evenly coated.

5. 5

   Cook covered

   Spread the potatoes across the pan and cook with the lid on for 2 minutes over a low-to-medium flame.

6. 6

   Turn the slices

   Carefully flip the potatoes and cook for a further minute. Avoid overcooking, as the slices may break.

7. 7

   Add the powders

   When the potatoes are done, add the red chilli powder and black pepper powder. Spread and turn the slices carefully to coat them evenly.

8. 8

   Finish gently

   Turn the potatoes gently to avoid breaking them, then switch off the stove.

What is coin potato fry?

Coin potato fry is a simple Indian-style potato side, named for its round slices. This version builds flavour by tempering mustard and cumin seeds in oil, then adding garlic and curry leaves.

The method is brief and uses familiar spices, making it approachable for a weeknight meal. Thick slices are the key to a finished dish that stays in neat pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 3g protein, 26g carbs, 14g fat.

Most of the carbohydrates come from the potatoes, while the oil supplies most of the fat; the potatoes contribute a modest amount of protein. Pair a serving with a protein-rich dish such as dal and another vegetable to make a more balanced plate.

Choosing and slicing the potatoes

Thick slices: Aim for slices that can be turned without tearing. The recipe recommends the thickest setting on a slicer, or you can cut the potatoes with a knife.

Even sizing: Try to keep the slices a similar thickness so they cook at roughly the same rate. Wash the potatoes after peeling, as directed, before slicing.

Building the aromatic base

Tempering: Add the mustard and cumin to the hot oil first, then follow with the crushed garlic and curry leaves. Cook just until fragrant so their aroma infuses the oil.

Gentle mixing: Once the potatoes, salt and turmeric go in, turn them carefully to coat. Keeping the slices intact matters more than vigorous stirring.

Getting the texture right

Covered cooking: The two minutes under a lid help the potato slices cook through, while spreading them across the pan gives them contact with the hot surface.

Careful turning: Flip them gently after the covered cooking, then add the remaining spice powders once the potatoes are done. Stop cooking rather than letting the slices become so soft that they break.

Timing and pan space

Pan choice: A broad pan makes it easier to spread the slices out and turn them without crushing them. If they do not fit in a single layer, cook in batches rather than piling them up.

Short cooking: The method gives 2 minutes covered, then a further minute after flipping. Check that the potatoes are cooked before adding the chilli and pepper powders.

Serving the fry

With a meal: Serve the potato fry as a side alongside dal, rice or flatbreads. Its spiced, aromatic flavour also pairs well with a simple vegetable dish.

At the table: Serve it soon after cooking while the slices are intact and warm. Keep any additional salt on the side so diners can adjust their portions.

Recipe notes & tips

• Use thick, evenly cut slices so they are easier to turn.
• Choose a broad pan that gives the potatoes room to spread out.
• Crush the garlic before adding it so its flavour releases into the oil.
• Turn the potatoes gently with a spatula to help keep them whole.
• Add the chilli and pepper powders after the potatoes have cooked, as directed.
• Taste before serving and adjust the salt if needed.

Variations

• Milder heat: Reduce the red chilli powder to suit your preference.
• More garlic: Add extra crushed garlic for a stronger aromatic flavour.
• Extra curry leaves: Add another sprig for a more pronounced curry-leaf aroma.
• Tangy finish: Serve with lemon wedges for diners to squeeze over their portions.
• Fresh herbs: Scatter chopped coriander over the cooked potatoes before serving.

Common mistakes to avoid

• Slicing too thinly: Thin rounds can lose their shape; cut thick slices instead.
• Crowding the pan: A piled-up layer is harder to turn evenly; use a broader pan or cook in batches.
• Stirring roughly: Potato slices can break; turn them gently with a spatula.
• Overcooking: Very soft potatoes may fall apart; follow the short cooking times and check them as they cook.
• Adding the powders too early: The method adds them once the potatoes are done; wait until then and coat the slices carefully.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot, turning the slices carefully; they may soften during storage.

Frequently asked questions