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Potato pepper fry recipe

Chettinad style potato milagu piratal, potatoes cooked in spicy pepper masala
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch, Main Course
Cuisine: Indian
Keyword: South Indian lunch recipes
Servings: 3 people
Author: Jeyashri suresh


  • 2 potatoes
  • 1 tbsp oil
  • ½ tsp mustard oil
  • Few curry leaves
  • 1 onion finely chopped
  • 1 tsp ginger garlic paste
  • ½ tbsp pepper powder
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • Salt as needed


  • Pressure cook the potatoes and cut them into cubes.
  • In a mortar and pestle add the pepper, cumin seeds, and fennel seeds.
  • Crush this into a powder.
  • Alternatively you can pulse this in a mixie too.
  • In a pan add oil, mustard seeds, and curry leaves.
  • Once the mustard splutters add the finely chopped onion.
  • Add turmeric powder, salt, and red chili powder.
  • Now add the freshly ground pepper masala powder.
  • I first added 1 tbsp of it then added the remaining too.
  • Mix well.
  • Let this cook on medium-low flame for 10-12 minutes.
  • Keep stirring in between.
  • Once the bottom portion gets roasted, switch off the flame.
  • Serve potato pepper fry with hot rasam rice or sambar sadam.
  • It goes well with curd rice too.


1. You can pulse 2 cloves and 2 cardamoms along with other spices.
2. Potato can be replaced with cauliflower, baby corn, and mushroom.