RASA | Sri Lankan Cooking

Easy and delicious flavours of Sri Lanka...

15 min Potato Fry

· In: Main Course, Vegetarian

15 mins | EASY | VEGAN

Jump to Recipe Jump to Video Print Recipe

For nights when you aren’t feeling a thick curry but still want that spicy flavour kick, this is the perfect dish to prepare. This spicy potato fry can be whipped together in about 20 mins and is always a favourite amongst the vegetarian crowd. 

The potatoes, having been fried, have a crispy exterior that gives way to a tender, melt-in-your-mouth interior. The potatoes are infused with a medley of flavours, including the warmth of cumin, turmeric, the kick of chilli powder, and the fragrant notes of mustard seeds and paprika. It pairs nicely with plain white rice to help cut the heat. This dish is incredibly versatile and can be served as a main course with rice or bread, to help cut some of the heat.

Whether you’re a fan of fiery heat or simply enjoy the robust flavours of Sri Lankan spices, this dish is a must-try that will leave you craving another helping of its irresistible combination of textures and tastes.

TIPS & TRICKS

Tip #1: Once you’ve cubed your potatoes, let them soak in cold water for about 10mins. This helps remove the extra scratch on the potatoes and prevents them from burning when being fried. 

CAN YOU MAKE IT VEGAN?

This spicy dry potato meal does not use any meat or dairy products and can be cooked exactly as detailed in the recipe below!

Spicy Potato Fry | Ala Theldala
pinit
Print Recipe

Spicy Potato Fry | Ala Theldala

Author: Onella Courses:Main Dish
Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:6 servingsCalories:300 kcal Best Season:Summer

Description

A quick and flavourful vegan delight that brings the heat! Ideal for those laid-back evenings when you crave a palate-warming dish but only have 20 minutes to spare in the kitchen.

Ingredients

Instructions

  1. Prepare vegetables by chopping up onions, green chillies, and curry leaves. Also peel and cut the potatoes into 1 inch cubes.
  2. Heat oil in a pan on low-medium heat and toast mustard seeds followed by the chopped onions, green chillies and curry leaves.
  3. Once they have become fragrant, add in the potatoes. Let the potatoes get crisped slights (only a few mins) and then add in the ¼ cup of water. 
  4. Sprinkle in the remaining spices. Keep the lid covered, but make sure you are mixing the potatoes every so often to ensure they do not get stuck to the bottom of the pan. Add a couple extra tablespoons of water if the spices start to brown.
  5. Once the potatoes are soft when a fork is inserted, remove the pan from heat.
  6. Cool for about 5 mins. Garnish with a little more chili flakes and it’s ready to serve!
Keywords:20min Dinner, Non-Curry, Potato, Spicy

You’ll Also Love

Coconut Kale Salad | Malum
The Best Dhal Curry | Parippu
Coconut Sambol | Pol Sambol

Copyright © 2026 RASA | Sri Lankan Cooking · Theme by 17th Avenue

Join the mailing

list for more

delicious recipes!

Intuit Mailchimp