Spicy Potato Roast Recipe (Urulaikizhangu Poriyal)

On Friday, 29 January 2010 15:44
Spicy Potato Roast Recipe (Urulaikizhangu Poriyal)
SERVES: 2 to 3 Servings
TIME: 30 Minutes

The Spicy Potato Roast also known as Urulaikizhangu Poriyal is a delicious preparation of the potatoes cooked South Indian style. Even the Bengali's have a similar preparation with a subtle variation and call it Aloo Bhaja. Boiled potatoes are seasoned with mustard seeds and a few condiments, then slow roasted until the potatoes get coated with a crispy brown texture. The result is simply delicious.


  • 3 medium size potatoes, boiled

  • 1/2 teaspoon asafoetida

  • 1/4 teaspoon mustard seeds

  • 1/4 teaspoon cumin seeds

  • 1/4 teaspoon turmeric powder

  • 1/2 teaspoon of red chilli powder

  • 5-6 curry leaves

  • 2 tablespoons of oil

  • Salt to taste

Directions for Spicy Potato Roast Recipe

  1. To begin making the Spicy Potato Roast Recipe, first get all the ingredients ready. It good to have the potatoes firmly boiled as well.Add the turmeric powder, salt and red chilli powder to the boiled potatoes and mix well.

  2. To cook the potatoes, cut the potatoes in half and place it in the pressure cooker. Add 1/4 cup of water, cover the pressure cooker, place the weight on and pressure cook until you hear a couple of whistles. After a couple of whistles, turn the heat to low and simmer for about 3 minutes. After 3 minutes, turn off the heat. Allow the pressure to release naturally. Once the pressure is released, open the cooker and peel the skin of the potatoes and allow it to cool down completely.

  3. Once the potatoes are cooled down, cut the potatoes into a desired shape and add it to a bowl. Add the turmeric powder, salt and red chilli powder to the boiled potatoes and mix well.

  4. Heat a tablespoon of oil in a wok. Add the mustard seeds, cumin seeds, curry leaves, asfoedida and allow them to crackle.

  5. Add the potatoes to the oil and stir well until all the condiments get well coated.

  6. Reduce the flame to medium and cover the pan with a lid and roast the potatoes on low to medium heat, stirring occasionally.

  7. Roast the potatoes until they have a slightly crispy texture. More like the some crumbs of the potatoes turn crisp.

  8. Remember potatoes drink a lot of oil, so adding more oil will give a more roasted feel, but watch out for that excess. 

  9. Once the potatoes are well roasted, check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer the potatoes into a serving dish.

Serve these delicious Spicy Potato Roast (Urulaikizhangu Poriyal) with your favorite Vengayam Sambar or Moong Tadka dal or Kadhi

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Archana Doshi

Last modified on Thursday, 19 March 2015 23:35
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