Aloo fry, a straightforward, fast, crispy potato fry made with much less oil that makes a terrific aspect dish with rice and dal or sambar

aloo fry

Aloo fry with much less oil? A nicely roasted and crispy potato fry with much less oil could be very a lot doable. I’ll share a couple of recommendations on make potato fry that’s fast and completely crispy with much less oil and makes for a terrific aspect dish with rice, dal or rasam and yogurt. Potatoes are indispensable in my on a regular basis cooking and my meals weblog is testimony to that. I’ve blogged many Indian potato recipes which embody quite a lot of potato fry recipes like andhra type potato fry, andhra potato fry with onions, south indian type potato fry, aloo fry south indian type, potato roast and pahari aloo gutke. I’ve additionally shared many different regional Indian meals culinary gems like potato dishes like aloo tamatar sabzi, aloo matar and lots of extra.

potato fry as a aspect dish with rice, cauliflower tomato curry and rasam

Potato is a starchy vegetable and we have to take away among the starch earlier than roasting it as it’s chargeable for the potatoes to stay and change into mushy. Most instances, I peel the potatoes the sooner night time and place the entire potatoes in a bowl of water and refrigerate it. Subsequent day morning, I dice or chop the potatoes evenly. Be sure that all of the items are even sized. I place the cubed potatoes in sufficient water such that they’re immersed, add a beneficiant quantity of salt to the bowl and go away it on the kitchen counter for a couple of hours earlier than I make the potato fry. This course of helps take away the starch of the potatoes which helps in reaching a crisp potato fry. Simply earlier than frying the potato cubes, I drain the potatoes and permit them to take a seat within the strainer for no less than one min. The drained potatoes are then positioned on a kitchen towel for a min to take away any moisture. I take advantage of lower than two tablespoons oil for 2 very massive potatoes. I normally make it in a forged iron skillet or a kadai that’s nicely seasoned with oil. Often, I add salt both in the midst of the cooking course of or in direction of the tip of the cooking course of. Warmth management in addition to the minimal tossing of the potato cubes, in the course of the cooking course of, is crucial.

You need to use a non-stick pan additionally to make the potato fry should you don’t have a forged iron pan or skillet. In case you might be rushed for time, you’ll be able to wash, peel the potatoes, dice them evenly and soak in salted chilly water for at least 30 minutes to an hour earlier than making the potato fry. You’ll nonetheless obtain a crisp potato fry with much less oil in lower than 30 minutes.

The tempering and spices that I take advantage of are minimal and all the time much less is extra whereas making ready aloo fry. I tweak the spice powders every time I make it. There are countless variations to the common-or-garden, easy aloo fry recipe and every one has a singular style that’s laborious of resist. For right now’s potato fry recipe, I’ve used asafoetida, mustard seeds and curry leaves (kadipatta) for tempering and turmeric powder, purple chili powder and coriander powder to taste it.

make potato fry crispy

In case you hold the following pointers in thoughts whereas making aloo fry, you might be positive to attain a crispy crust on the skin and delicate on the within potato fry. Do give this potato fry recipe as its the most effective amongst Indian potato recipes that you’d have ever tried. 🙂

Tips on how to make potato fry that’s crispy with much less oil