Crispy Aloo Fry | Aloo Fry
The Aloo Fry is superb in the way it is crisp on top and soft at the centre. This simple dry dish is so good that it defines praise! I can't think of anyone who is not fond of eating Aloo Fry. It is a universal favourite.
If there is hot rice and ghee to eat, Aloo Fry alone will suffice to complete the meal! One eats to the heart’s content without worrying about how much has been consumed! This Aloo fry teams up wonderfully with Dal and Rice or even Curd and Rice.
You must certainly have eaten Aloo Fry many time. The recipe I am giving you here is sure to let you get the perfect version without the Aloo getting mashed up.
You may also like this recipe Chettinad Spicy Crispy Potato Fry Recipe
Look at the Tips below for a perfect recipe.
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Tips
Aloo:
• Select Aloo from the new crop. If you cannot get hold of new crop Aloo, try to pick up firm potatoes.
• Peel the potato and cut all pieces in the same size. If the pieces are uneven, the cooking time also will be different. Some will fry fast, and others will take time.
• After the pieces are cut, wash them well in running water three or four times. Thereafter, soak the pieces in water for at least 15 minutes. This will help to remove the excess starch from the Aloo and your cooking experience is bound to improve. The Aloo fry will turn out perfect.
How to boil Aloo:
• Put the potato pieces in water and let the water come to a thin boil along the edges of the vessel. Drain out the water. This kind of parboiling is sufficient. If you boil the Aloo hard, the vegetable will disintegrate.
Urad Dal Spice Powder:
• Dry roast Urad Dal (Black Gram) with dry chillies and Zeera till you get a fragrant smell. The more correctly the roasting is done, the better the flavour of the Spicy powder. You can make a large quantity of this powder and store it. The ratio for use will be 3 tbsp spice powder for ½ kilo of Potato.
Crispy Aloo Fry | Aloo Fry - Recipe Video
Crispy Aloo Fry | Aloo Fry
Prep Time 5 mins- Cook Time 30 mins
- Total Time 35 mins
Servings 4
Ingredients
-
For the Spice Powder:
- 3 tbsp Black Gram without husk (Urad whole )
- Dry Red Chillies
- 1/2 tbsp Cumin
-
For Fry
- 1/2 Kg Potatoes
- 6 tbsp Oil
- 1/2 tbsp Rai
- 1/2 tbsp Cumin
- 3 Garlic
- 2 Pinches Asafoetida
- 2 Sprigs Curry Leaves
- 1/8 tbsp Turmeric
- 1/2-1 tbsp Chilli Powder
- Salt (As per taste)
Instructions
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Peel the Potato. Cut into even size pieces. Wash 3-4 times constantly changing
water. Then add fresh water and leave aside for 15 minutes.
-
Roast all the ingredients for the spicy powder and grind it into a fine powder when the
roasted mixture is cooled down.
-
Drain out the Aloo pieces soaking in water. Heat water and add the Aloo pieces to it,
Wait till the edges start to foam out. Take down the pot immediately. Drain out the
water and let the potato pieces cool down completely.
-
Heat oil. Fry Rai, Zeera, Garlic, Asafoetida, Curry Leaves and fry till wonderful aroma
of the seasoning wafts out.
-
Add the Aloo pieces (Which are cooled down) into the seasoning and coat well with
oil. Let the Aloo cook on medium flame. Let the Aloo turn crisp while turning it around
often.
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When the Aloo pieces acquire a golden colour and turn crispy, add haldi and Mirchi
powders.
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Before taking the vessel down from the fire, sprinkle the Black Gram Spicy Powder.
Mix well and serve
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