Crispy Potato Fry | Aloo Fry

Crispy Potato Fry is a nostalgic dish for me. It fetches ever living memories from my sweet childhood, my mother cooking me Crispy Potato Fry to pack in my tiffin box. I would never settle for any other dish. I was pampered and would never settle for anything else. Now long years have gone by. I have turned into an adult, married and a proud mother of a kid. Again, its the same Crispy Potato Fry that I turn into for my kid. This is a super easy and delicious recipe. Potatoes are handy, the only thing available with me any time of the week. The best thing about potatoes is that they last for longer time compared to other vegetables that rot fast and are not dependable. Potatoes are versatile and you can make a lot of dishes. You can cook, bake or even fry and my kid and family love it in any form. 

Aloo Fry is a terrific combo with plain rice and dal. Now as an adult also, I am a firm supporter of this combo. I love it with curd rice too. Sautéing for a long time in low flame renders a crispy outside and soft interior that I love so much. But you have to serve it hot otherwise it will be sort of soggy. As regarding nutrition, potatoes are rich in fiber and are naturally gluten free. You can reduce the chilly flavor if your kids feel it hot. Kids love this heavenly snack and you needn’t coax them into eating. They will ask for more and you will have to spare some extra for them. You can explore a well detailed Crispy Potato Fry recipe here that can be easily prepared at home. Enjoy the easy to prepare dish.

Crispy Potato Fry | Aloo Fry

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Indian, Kerala

Servings 4 People

Ingredients

  

1x2x3x

• 300 g Potato
• 2 tbsp Oil
• 1/2 tsp Mustard
• 1/2 tsp Cumin seed
• 5-6 nos. Garlic
• 2 tsp Red chilli powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Garam masala powder
• Few curry leaves
• Salt as required

Instructions

 

• Rinse the potatoes in fresh water. Then peel and cut into small sticks like shown in the figure.Ensure that the potatoes are chopped in almost the same size so that they cook evenly.Place them in a bowl of water for 20 to 30 minutes. The potatoes should be completely immersed in the water.Soaking potatoes in water helps to get rid of some of the starch. But if you have less time on hand then you can skip this step.
  
• Heat a heavy thick bottomed pan or cast iron skillet or a non stick kadai. Add 2 tablespoons oil. Splutter mustard seeds and cumin seeds. Then add chopped garlic and saute for 2 minutes.
  
• Keep the heat to medium-low. Now drain the water from the potatoes and add them to the pan. Take care as the oil may splutter due to the moisture in the potatoes. Or you can wipe the potatoes dry before adding them to the oil. Add salt and mix them very well with the oil and spread them evenly in the pan..
  
• Cover and cook for 3-4 minutes.Stir occasionally.
  
• Add the spices.
  
• Mix the ground spice powders very well with the potatoes. Saute for 3-4 minutes and turn off the flame.
  
• Serve potato fry with roti or as a side dish with dal-rice or sambar-rice combo
  

Notes

You can visit this link Aloo Bonda.

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