Spicy Indian Round Cut Potato Fry (Aloo Fry)
1 hour
1172 reads
About Spicy Indian Round Cut Potato Fry (Aloo Fry)
This recipe delivers a flavorful and aromatic Indian potato fry, perfect as a side dish with any Thali meal. Crispy on the outside and tender on the inside, these round-cut potatoes are seasoned with a vibrant blend of Indian spices and garlic, creating a truly addictive taste.Enjoy this delicious aloo fry alongside sambar, rasam, curd rice, or your favorite Indian bread. It's a simple yet satisfying dish that will elevate your everyday meals.The recipe is easy to follow, even for beginner cooks, and offers a customizable spice level to suit your preferences. Get ready to experience the delightful crunch and spicy kick of this authentic Indian side!
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Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
For the Potatoes
- 1 large Potato about 150g, peeled and cut into 1/2-inch thick rounds
- 1 tbsp Vegetable Oil for boiling potatoes
- 1/2 tsp Salt for boiling water, or to taste
- 2 cup Water for boiling potatoes
For the Masala Paste
- 1/2 tsp Chili Powder red
- 1 1/2 tsp Coriander Powder
- 1/8 tsp Turmeric Powder
- 1/2 tsp Salt or to taste
- 1/2 tsp Garlic Paste fresh, from about 4 cloves garlic
For Frying
- 1 1/2 tbsp Vegetable Oil for frying potatoes
For the Tadka
- 1/4 tsp Garam Masala
- 1 tsp Vegetable Oil for tadka
- 1/4 tsp Mustard Seeds
- 5-6 Curry Leaves fresh
Instructions
Prepare the Potatoes
- Wash and peel the potato. Cut into 1/2-inch thick rounds. Soak in water for at least 15 minutes.
Boil the Potatoes
- In a saucepan, bring 2 cups of water to a boil. Add 1 tablespoon of oil and 1/2 teaspoon of salt. Add the potato slices and cook until partially tender, about 5-7 minutes.
Cool and Drain the Potatoes
- Remove the potatoes from boiling water and immediately rinse under cold water to stop the cooking process. Drain well.
Prepare the Masala Paste
- In a small bowl, combine red chili powder, coriander powder, turmeric powder, salt, and garlic paste. Mix well to form a paste.
Coat the Potatoes
- Coat the partially cooked potato slices evenly with the masala paste, ensuring each slice is well-covered.
Marinate
- Let the coated potatoes rest for at least 20-30 minutes to allow the flavors to meld.
Fry the Potatoes
- Heat 1 1/2 tablespoons of oil in a wide non-stick pan over medium heat. Carefully add the masala-coated potato slices, ensuring not to overcrowd the pan. Fry, flipping occasionally, until golden brown and crispy on both sides.
Add Garam Masala
- Before removing from heat, sprinkle garam masala over the fried potatoes.
Make the Tadka
- Heat 1 teaspoon of oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds until fragrant. Remove from heat.
Serve
- Pour the tadka over the fried potatoes. Serve hot as a side dish.
Recipe Notes
Expert Tips for the Perfect Aloo Fry
- Soaking the potatoes prevents them from becoming too soggy during cooking.
- Don't overcrowd the pan while frying, as this will lower the temperature and result in soggy potatoes instead of crispy ones.
- Adjust the amount of chili powder to control the spice level according to your preference.
- For extra flavor, add a pinch of asafoetida (hing) to the tadka.
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Recipe Nutrition
Calories: 383kcalCarbohydrates: 31gProtein: 4gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 2070mgPotassium: 716mgFiber: 6gSugar: 1gVitamin A: 864IUVitamin C: 251mgCalcium: 96mgIron: 2mg
Rajeswari Annamalai
Articles: 100
5 Comments
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Looks so flavorful! Thanks for posting.
What a flavorful dish! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.
Simple and soothing… Hot white rice and sambar to go with it!! Bliss 🙂
Perfect dish! Can’t wait to cook it.