Easy Aloo Fry Recipe: A Delicious Side Dish For Any Meal

Aloo Fry is a simple and crispy dish made with boiled potatoes, sautéed with spices like cumin, garam masala, and red chili powder. It’s a flavorful and crispy side dish, perfect for any meal. Garnish with fresh coriander leaves for an extra burst of flavor.

Aloo Fry is a crispy and flavorful potato dish, made by frying sliced or cubed potatoes with a variety of spices like cumin, red chili powder, and garam masala. Start by soaking the potatoes to remove excess starch for a crisp texture. Temper spices in hot oil and cook the potatoes until golden and crispy. Add spices like turmeric and coriander powder for extra flavor. Optionally, add amchur powder or lemon juice for tanginess. Serve hot with chapati, rice, or chutney for a delicious meal.

Ingredients:

• For the Aloo Fry:
  • 4 medium-sized potatoes
  • 2 tbsp oil (vegetable or mustard oil)
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • 1/2 tsp amchur (dry mango powder) or 1 tbsp lemon juice
  • Salt to taste
  • Fresh coriander leaves (for garnish)

• Optional (for added flavor):
  • 1/4 tsp ajwain (carom seeds)
  • A pinch of hing (asafoetida)

Instructions:

Step 1: Prep the Potatoes

• Peel the potatoes and cut them into thin slices, wedges, or small cubes based on your preference. Thinner pieces will crisp up faster.
• Soak the cut potatoes in water for 10-15 minutes to remove excess starch. This step helps achieve crispiness during frying.
• Drain the potatoes and pat them dry using a kitchen towel. This will help avoid splattering during frying.

Step 2: Heat Oil and Temper Spices

• Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or a non-stick skillet on medium heat.
• Add cumin seeds and let them splutter. If you like additional flavor, you can also add ajwain and a pinch of hing.
• Stir the tempering for about 30 seconds to release the aromatic flavors.

Step 3: Fry the Potatoes

• Add the potatoes to the pan, spreading them evenly. Stir to coat the potatoes in the hot oil.
• Cover the pan with a lid and let the potatoes cook on low to medium heat for 10-12 minutes. This will help soften the potatoes.
• Stir occasionally to prevent burning. If needed, add a little more oil to ensure the potatoes cook evenly.

Step 4: Add Spices

• Once the potatoes are softened and slightly golden, add the turmeric powder, red chili powder, garam masala, coriander powder, and salt to taste.
• Mix well to ensure the potatoes are coated with all the spices. Let the potatoes fry for another 5-7 minutes until they become golden brown and crispy on the edges.

Step 5: Final Touches

• If you’re using amchur powder, sprinkle it over the potatoes for a tangy kick, or alternatively, add freshly squeezed lemon juice for that zesty flavor.
• Stir well to combine and let the potatoes cook for another minute or two.
• Garnish with freshly chopped coriander leaves for added freshness and color.

Step 6: Serve

• Serve the Aloo Fry hot with chapati, paratha, or as a side dish with dal and rice.
• You can also enjoy it with a tangy chutney or yogurt for added flavor.

Additional Tips for a Perfect Aloo Fry:

• Texture: For extra crispiness, ensure that the potatoes are completely dry before frying.
• Spice Variations: You can customize the spices based on your taste. For a fiery kick, increase the amount of red chili powder or add green chilies.
• Frying Method: If you prefer deep frying, you can fry the potatoes in hot oil until crispy and golden. However, shallow frying will give a healthier result while still maintaining a delicious texture.
• Optional Add-ins: For added flavor, you can also add sliced onions, bell peppers, or even peas to the dish while frying the potatoes.

Enjoy this flavorful and crispy Aloo Fry with your favorite Indian bread or as a snack with tea.