This Potato Chips Curry or Bateta Chips nu Saak is a Gujarati vegan potato curry that can be ready in under 15 minutes. It is a perfect pantry staple curry that requires few ingredients. Best served with Sadi Bhakhri

This dry version of potato curry is served in a blue ceramic bowl in a pewter plate.

Easy Potato Chips Curry - dry

You can find potato curries in abundance in Indian cooking, but few are as simple and easy as this one.

This potato curry is Gujarati style because of the addition of sugar and lemon juice giving it that distinct Gujarati touch.

This easy and quick and even easier to eat, these very lightly crispy dry potato curry is light golden brown outside and irresistibly tender inside.

This straight forward recipe is made with basic staple ingredients and is a hit with young and old.

These delicious potato chips, cooked in basic Indian spices are perfect side dish with any Indian non-veg, green leafy or beans curries.

Also, I think they perfect side to scrambled tofu or paneer bhurji, our Kothimbir Vadi (Coriander Chickpea) Waffles, Savoury Carrot Pancakes, Tamatar Ka Shorba (Thin Tomato Soup) or use into potato tacos,  kathi roll, burger and much more.

My dad loves to have it chip butty style ...

What's so great about this Potato Curry Chips style

✓ Vegan, gluten-free and comforting

✓ Quick to make

✓ Uses pantry ingredients

✓ No onion and garlic

✓ Calorie rich!

✓ ideal for lunch box, tiffin or picnic

✓ This recipe can be halved or doubled

To make Potato Chips curry, you will need:

In this recipe, thick-cut chips white potatoes are cooked with very basic Indian spices without adding any liquid, then flavoured with a pinch of sugar and lemon juice.

Here is everything you will need, plus ingredients substitute ideas. 

1. Potatoes -  choose larger potatoes so you get thick-cut "chips". Any style of white potatoes will work fine

2. Oil - Olive oil, sunflower oil or vegetable oil is best as they have less flavour than other oils

3. Cumin seeds - for tempering

4. Spices - red chilli powder, turmeric powder, ground cumin and coriander and garam masala

5. Lemon juice - either fresh or bottled. Alternatively, you can use Amchoor / dry mango powder

6. Sugar - this is optional but helps bring out the flavours.

7. Salt - fine sea salt or Himalayan Pink

8. Fresh coriander leaves for garnishing

Optional herbs and spices :- feel free to add red chilli flakes if you don't have red chilli powder. Mustard seeds can be used in replace of cumin seeds. Freshly ground black pepper works well too. Use freshly chopped parsley, if coriander is not available or skip it totally. 

How to make Potato Chips Curry step by step and video recipe

(Note- Follow this step by step instructions, full printable recipe with the exact measurement is at the bottom of this post)

● In a heavy base pan or kadai heat oil, add cumin seeds. (pic 1)

● Add potato chips. (pic 2)

● Tip in all the spices. (pic 3)

● Mix well, add salt. (pic 4)

● Cover and cook. (pic 5)

● Once done, add sugar and lemon juice. Mix again and serve. (pic 6)

How to store potato curry?

Refridgerator - once the curry has cooled, store in the fridge in a container immediately as potatoes can go off quickly. The curry will stay fresh for around 2/3 days.

Freezer - I do not recommend freezing the curry as the potatoes will lose their texture when defrosted and will go watery.

What to serve with dry potato curry?

This easy potato chips curry is versatile and go with just about anything. Serve it for breakfast, lunch or dinner on any day. Here are a few favourite options.

Potato being full of carb, we love to pair it with protein-packed and vegetable dish but SOMETIMES we love to have it with another carb dish too.

▸For an Indian style, breakfast serve with Masala BhakhriPoori, Crispy Ajwain Paratha and plain yogurt.

▸Pair it with Waffle Idli Delight 

▸Serve with Easy  Instant Pot Gujarati Chana Daal, Trevti Daal with Spinach or Mag Nu Saak (Green Moong Curry)

▸Turn them into potato tacos with tortilla wrap or kathi roll with  paratha and serve with Tropical Mango Salsa, Green chaat chutney and Raw mango, Red Chilli and Garlic Chutney.

▸Pair it with Punjabi Saag-Paneer or Baingan-Methi Curry.

▸Serve alongside with this ultimate Keri-Tandaljo Thepla (Raw mango and amaranth leaves flatbread).

▸For a complete Indian vegan meal, enjoy with Tofu Dum Kali Mirch, Coconut and almond rice, red kidney beans and sweet corn curry and roti.

▸Top with a dollop of Roasted tomato raita or Mixed fruit and nut raita for a mono meal.


You will need a heavy bottom non-stick pan for this curry otherwise the potatoes will stick and the spices will burn.

You do need to generously add oil to allow the potatoes to cook without burning. You can also sprinkle a tbsp of water during the cooking process to prevent sticking.


1. Heavy-based non-stick pan with lid
2. Spatula

yellow Potato curry served in a blue bowl with stainless steel spoon.

Easy Indian Potato Curry recipes:

Gujarati Jamanvar Bateta Nu Saak - Potato Curry with gravy - vegan

Marwari Dum Aloo - Easy baby potato curry - can be made vegan

Potatoes in Peanut Gravy - vegan

Potatoes in Yogurt Gravy - use non-dairy yogurt to make vegan.

Aloo Tamatar Ki Sabji - Vegan without onion-garlic

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Easy potato curry, potato chips curry, Bateta Chips Nu Saak, Dry potato curry
Mains, Side-dish
Easy Potato Chips Curry - Dryhttps://www.youtube.com/watch?v=x_6MYL3kAt4This Potato Chips Curry or Bateta Chips nu Saak is a Gujarati vegan potato curry that can be ready in under 15 minutes. It is a perfect pantry staple curry that requires few ingredients.https://www.youtube.com/watch?v=x_6MYL3kAt42020-04-28
Yield: 4-6 servings

Easy Potato Chips Curry - Dry

Easy Potato Chips Curry - Dry

This Potato Chips Curry or Bateta Chips nu Saak is a Gujarati vegan potato curry that can be ready in under 15 minutes. It is a perfect pantry staple curry that requires few ingredients
Prep time: 5 MCook time: 10 MTotal time: 15 M


  • 400g potato
  • 60-70ml oil or 4-5tbsp. 
  • 1 tbsp. cumin seeds
  • Pinch asafoetida-hing
  • 1 tsp. red chilli powder
  • 1 tsp. turmeric powder
  • 2 tsp. ground cumin and coriander
  • 1/2 tsp. garam masala
  • 1/2 tsp. sugar-optional 
  • 1 tsp. lemon juice
  • 2 tbsp. finely chopped coriander  


  1. Peel the potatoes and cut it into lengthwise in thick-cut chips.
  2. Wash it in clean water.
  3. In a heavy-based pan or kadai, heat oil on medium heat.
  4. Add cumin, once splutter add hing.
  5. Tip in the potatoes and stir.
  6. Add all the spices and salt.
  7. Mix well, cover with a lid and turn the heat lowest.
  8. After 7-8 minutes, check the potatoes and give it a stir.
  9. Make sure it doesn't stick at the base of the pan.
  10. Let it cook till done.
  11. Turn off the heat, add sugar and lemon, mix.
  12. Garnish it with finely chopped coriander.
  13. Serve.


Sprinkle some water if potatoes take more time to cook.
Skip sugar if you don't like.
Adjust spciness according to your liking.
Fat (grams)
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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  1. Simple and delicious side dish with dal rice or to have with ghee laden chapatis.. I love these crispy potato slices and can have it dipped in some sweet and salty yogurt!! Looks so inviting!!

    1. Thank you Swati for stopping by and lovely comment. Crispy potato chips dipped in yogurt sounds sooo tasty!


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