These chilli lime accordion potatoes are an Indian take on the viral TikTok trend! Lattice cut slices of potatoes are coated in a tongue tingly masala then baked or air fried until crispy outside and soft inside.
- Ingredients notes
- Serving suggestion
- Storage
- Other Indian Fusion Recipes
I often prepare these air fryer indian potatoes but this time I wanted to make something that not only tasted good, but was so fun to make and eat!
Chilli and lime accordion potatoes are a fun, flavorful twist on classic roasted potatoes. Thinly sliced in a fan-like pattern, these crispy potatoes soak up bold seasonings.
The combination of tangy lime and spicy chilli powder brings a vibrant, mouth-watering contrast, while the crispy edges add a satisfying crunch.
Perfect as a snack, side dish, or appetizer along with this hariyali aloo (green masala potatoes) , these accordion potatoes are easy to prepare and sure to impress with their eye-catching presentation and irresistible flavour.
Ingredients notes
Potatoes – I have used large baking potatoes simply because you need to cut off quite a bit of potato.
Oil – I’ve used sunflower but you can use any.
Chilli powder – I’ve stuck to kashmiri chilli powder which provides alll the colour without much heat.
Chaat masala – chaat masala adds tang but you can skip it.
Lime or Lemon juice – I like to squeeze over a little fresh lime/lemon juice just before serving.
Salt
Optional garnishes: finely chopped coriander, pomegranate arils and thin sev.
Serving suggestion
These accordion potatoes are best served as a starter, snack or side. They’re brilliant served alongside an Indian meal.
Masala accordion potatoes are best served with a tangy and vibrant chutney such as this green mango and mint chutney . A green coriander chutney works well too! You can browse through this collection of samosa sauces for a full list of sauces.
You can turn them into a chaat by adding a few extras – a little bit like this smashed potato chaat .
Storage
These potatoes are best eaten immediately when they are at their freshest.
However if you have any leftover, you can store them in an air tight container and keep in the fridge for up to 2 days. They will loose a lot of their texture but you can perk them up in the oven or air fryer for a minute.
Other Indian Fusion Recipes
Tandoori Paneer Tarte Au Soleil
Gulab Jamun Truffles
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Chilli Lime Accordion Potatoes
Equipment
- Sharp knife
- oven or Air Fryer
- Chop sticks or bbq skewers
Ingredients
- 5 potatoes large
- ¼ cup oil
- 1 tablespoon red kashmiri chilli powder
- 1 teaspoon chaat masala
- ½ lemon squeezed
- 1 tablespoon coriander chopped
- salt to taste
Instructions
- Wash the potatoes and cut off the round parts of the potato so that you are left with a square.
- Slice the potatoes into thick slices (about ¼ to ½ inch thick).
- Place each potato slice flat on a cutting board.
- To create the accordion effect, you’ll need to make diagonal cuts on both sides of the potato.
- First side: Place chopsticks or skewers on each side of the potato slice (to prevent cutting all the way through). Cut thin, straight slices vertically across the length of the potato.
- Flip the potato to the other side. Now make diagonal cuts, creating crisscrossed lines. Be careful not to cut through the potato.
- The potato slice should now have an accordion-like effect when stretched.
- Leave to soak in salted water whilst you prepare the seasoning.
- To make the seasoning, mix together red chilli powder, chaat masala, salt and oil in a bowl.
- Pat dry the potatoes with a kitchen towel.
- Brush or toss the accordion-cut potatoes with the seasoning.
Air Fryer Instructions:
- Preheat the air fryer to 400°F (200°C).
- Place the potato slices in the air fryer basket in a single layer. Avoid overcrowding, as this ensures even cooking.
- Cook for 15-20 minutes, flipping halfway through. Check for crispness and golden brown color. Depending on your air fryer model, cooking times may vary slightly.
- Once done, remove the potatoes from the air fryer.
Oven-Baked Instructions:
- Preheat your oven to 400°F (200°C).
- Arrange the potato slices on a baking sheet lined with parchment paper or lightly greased with oil.
- Bake for 25-30 minutes, flipping the potatoes halfway through. The potatoes should be golden brown and crispy around the edges.
- Once cooked, squeeze over lemon juice and scatter chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Chilli Lime Accordion Potatoes
Equipment
- Sharp knife
- oven or Air Fryer
- Chop sticks or bbq skewers
Ingredients
- 5 potatoes large
- ¼ cup oil
- 1 tablespoon red kashmiri chilli powder
- 1 teaspoon chaat masala
- ½ lemon squeezed
- 1 tablespoon coriander chopped
- salt to taste
Instructions
- Wash the potatoes and cut off the round parts of the potato so that you are left with a square.
- Slice the potatoes into thick slices (about ¼ to ½ inch thick).
- Place each potato slice flat on a cutting board.
- To create the accordion effect, you’ll need to make diagonal cuts on both sides of the potato.
- First side: Place chopsticks or skewers on each side of the potato slice (to prevent cutting all the way through). Cut thin, straight slices vertically across the length of the potato.
- Flip the potato to the other side. Now make diagonal cuts, creating crisscrossed lines. Be careful not to cut through the potato.
- The potato slice should now have an accordion-like effect when stretched.
- Leave to soak in salted water whilst you prepare the seasoning.
- To make the seasoning, mix together red chilli powder, chaat masala, salt and oil in a bowl.
- Pat dry the potatoes with a kitchen towel.
- Brush or toss the accordion-cut potatoes with the seasoning.
Air Fryer Instructions:
- Preheat the air fryer to 400°F (200°C).
- Place the potato slices in the air fryer basket in a single layer. Avoid overcrowding, as this ensures even cooking.
- Cook for 15-20 minutes, flipping halfway through. Check for crispness and golden brown color. Depending on your air fryer model, cooking times may vary slightly.
- Once done, remove the potatoes from the air fryer.
Oven-Baked Instructions:
- Preheat your oven to 400°F (200°C).
- Arrange the potato slices on a baking sheet lined with parchment paper or lightly greased with oil.
- Bake for 25-30 minutes, flipping the potatoes halfway through. The potatoes should be golden brown and crispy around the edges.
- Once cooked, squeeze over lemon juice and scatter chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Biranj is a timeless Gujarati sweet dish made with basmati rice, chana dal and nuts. It is flavoured with aromatic whole spices and luxurious saffron. Perfect for special occasions such as Diwali.
You may like to explore this collection of the best Gujarati sweets recipes .
This is my family’s recipe of biranj – it’s been passed down generations!
Biranj is a truly royal dish made with the best ingredients – long grain rice, chana dal, nuts, raisins and whole spices. It is flavoured with saffron and sugar, with the saffron giving a beautiful golden hue.
The whole spices are sauteed in ghee to release their aroma, rice and chana dal is cooked until almost done. The sugar and saffron milk is then added to finish off the dish. The final process steams the rice ensuring all grains are separate and fluffy.
I like to serve biranj with a delicate scattering of rose petals.
In Persian or Farsi, rice is known as Berenj or Birinj. This recipe has similarities to Zarda, a sweet rice that is usually made during Ramadan.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Basmati rice – alternatively use sella rice which has a non sticky texture and gives separate grains.
Chana dal – also known as bengal gram.
Ghee – I always use homemade desi ghee but store bought works well too.
Sugar – regular granulated sugar works best.
Milk – full fat or whole milk is best for creaminess but you can use any.
Saffron threads – to get the most from your saffron, I highly recommend lightly toasting for half a minute then crushing. Adding crushed saffron to warm milk will greatly increase the yellow colour and aroma in your final dish.
Whole spices – green cardamom, clove, cinnamon and bay leaf.
Nuts – chopped almond, cashew and pistachios.
Raisins or sultanas
Serving suggestion
We often serve Biranj as a delicious dessert as part of a Gujarati thali . Biranj is often prepared on Indian festivals like Diwali but also any happy occasions.
It is served and enjoyed at room temperature.
Storage
Store biranj in an airtight container and keep in the fridge for up to 3 days.
Prior to serving, you may need to reheat it just a bit as the ghee will have hardened and will make your rice appear hard too.
Other sweet rice recipes
Rice Kheer
Mango Kheer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Biranj
Equipment
- pan
Ingredients
- 2 cup basmati rice
- ⅓ cup chana dal
- ¼ cup ghee
- ¾ cup sugar
- ¼ cup mixed nuts almonds, cashew and pistachio
- ¼ cup milk
- 1 teaspoon saffron
- 1 tablespoon whole spices green cardamom, clove, cinnamon and bay leaf
- 2 tablespoon raisins
Garnish (optional)
- edible dried rose petals
- silver or gold varq edible foil
- chopped nuts
- saffron strands
Instructions
- Thoroughly wash the rice and chana dal separately and leave to soak for 30 minutes.
- Also, lightly toast saffron strands, crush in a pestle and mortar and mix in with warm milk to steep.
- In a heavy bottom pan, heat ghee and add all of the whole spices.
- As they sizzle, add in drained rice and chana dal and sauté for a minute.
- Then add 1 cup water and allow the rice and dal cook.
- Cook until the rice is about 70% done. At this stage, you won’t see any water in the pan.
- Add the sugar and saffron milk, all the nuts and raisins.
- Cover the pan with a lid and switch to the lowest heat.
- Allow rice to cook for another 10 minutes or until soft and fluffy.
- Once done, gently fluff the rice with a fork to separate the grains.
- Allow the Biranj to rest for 5-7 minutes before serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in September 2016.
