Crispy Aloo Fry | Aloo Fry

Bachelors Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 30 Mins
  • Servings 4


  • 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)


  1. 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.
  2. Roast all the ingredients for the spicy powder and grind it into a fine powder when the roasted mixture is cooled down.
  3. 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.
  4. Heat oil. Fry Rai, Zeera, Garlic, Asafoetida, Curry Leaves and fry till wonderful aroma of the seasoning wafts out.
  5. 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.
  6. When the Aloo pieces acquire a golden colour and turn crispy, add haldi and Mirchi powders.
  7. Before taking the vessel down from the fire, sprinkle the Black Gram Spicy Powder. Mix well and serve