Recipe: Sri Lankan Devilled Potatoes (Badun Ala)

Badun ala — devilled potatoes — is one of Sri Lanka's most popular preparations: crispy potato cubes tossed in a fiery, tangy, aromatic coating that makes them absolutely irresistible. They can be served as a side dish alongside rice and curry, as a snack with short eats, or as a vegetarian party appetiser.

Serves: 4 | Prep: 15 min | Cook: 25 min

Ingredients

• 700 g waxy potatoes (such as Desiree), cut into 2 cm cubes
• 3 tbsp coconut oil or vegetable oil
• 1 medium onion, sliced
• 1 sprig curry leaves
• 2 tsp CeylonBlends Chilli Powder
• 1 tsp CeylonBlends Curry Powder
• ½ tsp CeylonBlends Chilli Flakes
• 1 tsp salt + 1 tbsp coconut vinegar
• 1 tsp sugar
• 1 small green capsicum, diced (optional)

Instructions

1. Parboil potato cubes in salted water for 8 minutes until just cooked but still firm. Drain and dry thoroughly.
2. Heat 2 tbsp oil in a wide frying pan over high heat. Fry the potato cubes in a single layer (batches if needed) until golden and crispy on the outside, about 8–10 minutes. Remove and set aside.
3. In the same pan, heat remaining oil. Sauté onion and curry leaves until golden. Add capsicum if using.
4. Add chilli powder, curry powder, and chilli flakes. Stir 30 seconds to cook the spices.
5. Return potatoes to the pan. Add vinegar and sugar. Toss everything together over high heat for 2 minutes until the coating is well-distributed and slightly caramelised.
6. Season with salt. Serve immediately while hot and crispy.