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Sindhi Fried Potatoes

A fried potato dish seasoned with salt, red chile powder, coriander powder, and ground pepper.

From the Wikibooks Cookbook · 6 ingredients
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Why it works: Coriander and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,949 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Sindhi Fried Potatoes

Ingredients

Directions

Fry the potatoes

  1. Heat enough oil in a pot for deep frying.

  2. Add the potatoes and deep fry until golden brown.

  3. Remove potatoes from the oil and place on paper towels to drain.

Season and serve

  1. Transfer potatoes to a serving plate.

  2. Sprinkle with salt, chili powder, coriander, and pepper.

  3. Serve hot.

Nutrition, whole recipe (rough)

286Calories
4 gProtein
14 gFat
38 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coriander + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together5,949 recipes

    Shared aroma: myristicin (spice, warm).

  2. Potato + coriandertop 7% of all pairs
    Smell alikemoderate
    Cooked together1,213 recipes

    Shared aroma: (z)-4-decenal (green, must).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide the starchy body that turns crisp and golden outside while staying soft inside.
Vegetable oil
Conducts heat for deep frying, browning the potato surface and adding richness.

The step that matters

Deep fry until golden brown. Oil must be hot enough before the potatoes go in. Cool oil lets them soak up grease and turn soggy, while the surface needs enough heat to brown and crisp.

Swap the potato

How well each one fits the dish's main ingredients (coriander, pepper):

  1. Capsicumfits better
  2. Tomatofits better
  3. Carrotfits better
  4. Potatothe original

Fit is the average pairing score against coriander, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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