Gujrati Potatoes  

“Simple doesn’t mean plain. In Gujarat, even a potato carries the memory of fire, mustard, and morning prayers.”

Gujrati Potatoes  

These dry-fried potatoes are a staple of Gujarati home cooking—quick, vibrant, and full of depth.
No gravy. No fuss. Just perfectly spiced cubes of potato coated in a blend of mustard seeds, turmeric, green chili, and lemon. Best eaten with warm rotis or by the spoonful straight from the pan.

Ingredients

  • 3 medium potatoes, boiled, peeled, and cubed
  • 2 tbsp oil (traditionally peanut or sunflower)
  • 1 tsp black mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing (asafoetida)
  • 1–2 green chilies, finely chopped
  • ½ tsp turmeric
  • 1 tsp ground coriander
  • ½ tsp red chili powder (optional)
  • Salt, to taste
  • Juice of ½ lemon or lime
  • Fresh cilantro, chopped (for garnish)


How The Alchemy Happens


Heat oil in a heavy pan on medium heat. Add mustard seeds and let them crackle.

Add cumin and hing. Sauté for a few seconds until aromatic.

Stir in green chilies and turmeric.

Add the cubed potatoes, gently mixing to coat them in spices.

Sprinkle in ground coriander, chili powder, and salt.

Fry for 5–7 minutes, stirring occasionally, until edges are crispy and golden.

Finish with lemon juice and chopped cilantro.

Serve warm or room temperature. (Tastes even better the next day.)

🔙 Back to the Kitchen

“Let the world chase complicated. This—this is how joy smells in a Gujarati kitchen.”