Great for the game-day snack! My Ammi’s(mother) crispy Masala Potato recipe. My entire family loves eating these crispy Aloo(potato) with Gujarati Kadhi Khichdi(Rice and lentil cooked to perfection and served with yogurt and chickpea based curry).
Gujaratis even have an officially assigned day for ”Kadhi Khichdi” for their 5-day marriage ceremonies 🤣😂🤣. My mother pan-fries these potatoes. To make my life easier with kids and for the sake of those lazy days, I like to bake them instead of pan-frying 😉. If you want to pan-fry, you do you.
Let’s jump to the recipe so you don’t have to scroll down too much.
- 5 large gold potatoes
- A generous drizzle of oil
- 1 tsp cumin-coriander powder
- 1 tsp Kashmiri chili powder
- 1/4 tsp turmeric
- Salt to taste
- Pinch of Chaat Masala, optional
- Preheat oven to 400F. Spray a large baking sheet with oil.
- Thoroughly wash and scrub the potatoes under running water.
- Thinly slice the potatoes and rinse them with hot water. I like to soak them into hot water for 5 minutes then rinse and dry. This helps cook crispy potatoes.
- Pat dry and toss potatoes with spices and oil. Transfer them to a baking sheet and spread them evenly.
- Bake it at 400 F for 25 to 30 minutes or until crispy.
- Serve as an appetizer, side dish, or snack 😋.
Tips for pan-frying -Oil has to be hot on high heat before you add the potatoes. – Season the potatoes with only salt and turmeric while cooking uncovered until crispy. -Add the other spices like chili powder, chaat masala, and cumin-coriander powder at the end of cooking and mix it gently.
Try my Gujarati Kadhi & Mutter Pulao recipe to pair it with my masala potato chips for a dinner. Below are the recipe cards for both recipes.
I love hearing from you. Leave me a comment if you have any questions regarding the recipe. Also, let me know how you like the recipe by commenting.
Thank you for stopping by!