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aloo fry recipe | potato fry recipe | how to make aloo fry recipe

aloo fry recipe with step by step photos and video – simple, easy and tasty recipe of potato fry. aloo fry is one of those dishes that you can easily prepare for a quick lunch or dinner option. you can have it with chapatis, bread, stuff in sandwiches or wraps or even serve as a side dish with dal-rice or even mix veg khichdi or plain khichdi.

this aloo fry recipe is north indian style and thus has the north indian flavors in it. i do add some dry mango powder (amchur powder) for a slight tang. you can skip if you want and can also add some lemon juice.

while preparing aloo fry, always use a well seasoned pan, so that the potatoes do not stick. i usually soak the potatoes in water to get rid of extra starch. but you can skip this step.

serve potato fry as a side dish with chapatis, bread or dal-rice or sambar-rice.

if you are looking for more potato recipes then do check potato stew, potato palya, dry aloo matar, aloo posto, kashmiri dum aloo and potato curry recipe.

potato fry recipe video (quick 53 second video)

potato fry recipe card below:

4 from 2 votes
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aloo fry recipe
prep time
20 mins
cook time
20 mins
total time
40 mins
 

potato fry recipe with step by step photos - simple, easy and tasty recipe of potato fry.

course: side
cuisine: north indian
servings: 3
author: dassana amit
ingredients (1 cup = 250 ml)
  • 1.5 cups potatoes cubes OR 285 grams potatoes OR 3 medium potatoes - cut in 2 cm cubes
  • 2 tablespoons oil
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera powder)
  • 1 pinch of asafoetida - optional
  • ¼ teaspoon garam masala powder
  • ½ teaspoon amchur powder or add as required
  • salt as required
  • some coriander leaves for garnish - optional
how to make recipe
preparation for potato fry recipe:
  1. peel and chop potatoes in 2 cm cubes or 1 inch cubes. 

  2. place them in a bowl of water for 20 to 30 minutes. the potatoes should be completely immersed in the water.

making potato fry recipe:
  1. heat a heavy thick bottomed pan or cast iron skillet or kadai. add 2 tablespoons oil. for a slight pungent taste you can use mustard oil. i have used peanut oil. if using mustard oil, then heat till the mustard oil starts smoking.

  2. now drain the potatoes and then add them.

  3. mix them very well with the oil and spread them evenly in the pan.

  4. keep on stirring after a few minutes and overall saute for 7 to 8 minutes, till the potatoes are half cooked on a low to medium-low flame.

  5. then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, a pinch of asafoetida (optional) and salt as per taste.

  6. mix the spice powders very well with the potatoes.

  7. spread them evenly in the pan. continue to stir often and cook till the potatoes are done. at each stir, change the position of potatoes so that they get crisp evenly from all sides.

  8. lastly add ¼ teaspoon garam masala powder and ½ teaspoon amchur powder. instead of amchur powder, you can also add lemon juice.

  9. mix very well and then switch off the flame.

  10. serve potato fry with chapatis, dal-rice or sambar-rice.

recipe notes
  • you can add less or more of the spice powders as per your requirements. 
  • lemon juice can be added instead of amchur powder (dry mango powder).
  • you can also add anardana powder (dry pomegranate powder) instead of amchur powder. 
  • mustard oil also can be used. 


how to make aloo fry recipe:

1. peel and chop potatoes in 2 cm cubes or 1 inch cubes. place them in a bowl of water for 20 to 30 minutes. the potatoes should be completely immersed in the water.

2. heat a heavy thick bottomed pan or cast iron skillet or a heavy kadai. add 2 tablespoons oil. for a slight pungent taste you can use mustard oil. i have used peanut oil. if using mustard oil, then heat till the mustard oil starts smoking.

3. now drain the potatoes and then add them.

4. mix them very well with the oil and spread them evenly in the pan.

5. keep on stirring after a few minutes and overall saute for 7 to 8 minutes, till the potatoes are half cooked on a low to medium-low flame.

6. then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, a pinch of asafoetida (optional) and salt as per taste.

7. mix the spice powders very well with the potatoes.

8. spread them evenly in the pan.

9. continue to stir often and cook till the potatoes are done. at each stir, change the position of potatoes so that they get crisp evenly from all sides.

10. lastly add ¼ teaspoon garam masala powder and ½ teaspoon amchur powder. instead of amchur powder, you can also add lemon juice.

11. mix very well and then switch off the flame.

12. serve potato fry with chapatis, dal-rice or sambar-rice. you can garnish with some chopped coriander leaves if you want.




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This post was last modified on March 28, 2017, 4:36 pm

    Categories Indian Vegetable RecipesKids RecipesNorth Indian RecipesPopular Indian RecipesTiffin RecipesVegan Recipes