Chinese Potato Fry

Chinese Potato (siru kizhangu or koorka) fry is a tasty accompaniment for curd rice, sambar rice or any other rice varieties. It can also be taken with rotis or Indian breads. This is a good alternate for regular potato as it has medicinal properties as well.

Cooking Time: 20 min

Serves: 4


  1. Chinese Potato (Siru kizhangu) – 500 g
  2. Oil – 1 tbsp
  3. Red chilli powder (milagai podi) – 1/2 tbsp
  4. Turmeric powder (manjal podi)- 1/2 tsp
  5. Mustard seeds (kadugu) – 1/4 tsp
  6. Curry leaves – 1 sprig
  7. Shallots (chinna vengayam)- 10 Nos.
  8. Salt – 1 tsp

Cooking Method:

  • Wash chinese potatoes thoroughly till the soil is removed and pressure cook them (simmer for 5 min after bringing to high pressure).
  • Peel their skins, chop them roughly & keep aside.
  • Heat a pan with oil, add mustards, when spluttered add curry leaves & chopped shallots.
  • Saute till shallots become translucent.
  • Add chilli powder & turmeric powder and fry for 5 sec.
  • Add chopped chinese potatoes & salt and combine together in medium flame for 5 min.
  • Now chinese potato fry is ready to serve.

7 comments on “Chinese Potato FryAdd yours →

    1. It is also known as koorka and is usually available between Dec & Mar. It has a unique flavor & taste and you can use them as potatoes. Hope you will get to try these soon !

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