How to make Madras Potato Chips -

Potato chips in Madras style.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Salt (नमक)

Cuisine : Kerala

Course : Snacks and Starters

For more recipes related to Madras Potato Chips checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Bread Upma Fried mackerels Tea Fancies Sable Coriander Lemon Prawns

Madras Potato Chips

Madras Potato Chips Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Madras Potato Chips Recipe

  • Potatoes peeled 4 large

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Ginger roughly chopped 1 inch piece

  • Garlic peeled 4-5 cloves

  • Curry leaves 16-20

  • Red chilli powder 1 tablespoon

  • Coriander powder 1 1/2 teaspoons

  • Rice flour 2 tablespoons

  • Oil 4 tablespoons


Step 1

Cut potatoes into half-inch thick slices. Keep soaked in water to prevent discolouration. Boil sufficient water with salt and a pinch of turmeric, add potato slices and cook on high heat for two to three minutes. Drain the parboiled potatoes immediately and spread out the slices to cool.

Step 2

Grind ginger and garlic with curry leaves to a smooth paste. Mix in red chilli powder, remaining turmeric powder, coriander powder, rice flour and salt with four-tablespoons oil. Apply this paste evenly on the parboiled potato slices and leave aside for ten minutes. Heat sufficient oil in a pan and shallow fry potato slices in small batches, without overcrowding the pan.

Step 3

Turn over potato slices a couple of times and cook till crisp and completely cooked. Drain well on an absorbent kitchen paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.