Aloo fry, an easy, quick, crispy potato fry made with less oil that makes a great side dish with rice and dal or sambar
Potatoes – 2, very large size, wash, peel, cube and place in salted water for at least 20 to 30 mins
Turmeric powder – 1/2 tsp
Red chili powder – 1 1/2 tsps (adjust)
Coriander powder – 1 1/4 tsps
Besan – 1 tsp (chickpea flour/senagapindi)
Salt to taste
Cooking oil – 1 1/2 – 1 3/4 tbsps
Mustard seeds – 1/2 tsp
Asafoetida – 1/2 tsp
Curry leaves – 1 sprig (optional)
Heat oil in a cooking vessel. Once the oil turns hot, add the mustard seeds and allow to splutter. Add asafoetida and curry leaves and mix. Immediately add the cubed potatoes. Saute on high heat for 2 to 3 mins.
Reduce to medium heat and cook for 4 to 5 mins, mixing the contents once.
Reduce heat to low, place lid and cook till the potatoes turn soft, approx 16-18 mins. You can mix the contents once during this cooking process.
Add the turmeric powder, chilli powder, coriander powder, chickpea flour or besan, and salt and mix. Stir fry without lid on high flame for 3 to 4 mins and toss the potatoes well till turn they attain a golden crisp exterior.
– You can use rice flour in place of chickpea flour or besan. Besan lends a nutty flavor to the potato fry.
– Add a tbsp of oil while making potato fry and if required, add 1 or 2 tsps more during the cooking process. Sometimes the quality and type of potatoes used to make the potato fry determines the amount of oil used.