Crisp pieces of potato wedges fried to perfection and tossed with yummy masala made from chilli powder, amchoor powder – that’s Karare Aloo! Get the recipe to make these delicious crunchy potatoes here.
Weekends make you yearn for a piping hot, satiating meal that can be relished with your ones. Doesn’t it? With just the perfect day to unwind, and my son and husband around, I cannot help but wear my cooking hat and brainstorm a new dish for my boys!
My son being a big fan of potatoes, always ends up convincing me for making umpteen potato based dishes for him. And trust me, people, I cannot help it either because I am yet to meet anyone who hates potatoes, so once in a while, a potato full treat makes sense, right?
So, under the same pretext, I have prepared Bombay Potato, Potato Peas Croquette, Potato Cashew Nut Roast for like a zillion times. Hence, last weekend, we duo decided to try out something different, and from my mom’s quaint book of recipes, I picked up the idea of preparing Karare Aloo.
Karare Aloo was my childhood favourite. Crisp pieces of potato wedges fried to perfection and tossed with yummy masala made from chilli powder, amchoor powder, served with coriander – that’s Karare Aloo, ladies and gentleman!
Imagine eating it with freshly made parathas or piping hot chapatis and you cannot help but feel blessed for the luxury of being able to relish it, telling you! Apart from its special crunch, Karare Aloo imbibes the special Indian taste which makes feel closer to your motherland and cherish the simplest charm of Indian food.
Make sure you try this humble sabzi anytime this week because you are sure to love it. Bookmark its recipe:
Karare Aloo Recipe
Crisp pieces of potato wedges fried to perfection and tossed with yummy masala made from chilli powder, amchoor powder - that's Karare Aloo! Get the recipe here.
- 300 g Potato
- 1 tbsp Vegetable Oil
- 1/4 tsp Hing
- 1 tsp Jeera
- 2 tbsp Coriander Seeds Coarsely Powdered
- 1 tsp Red Chilli Powder
- 1 tsp Amchoor Powder
- Salt to taste
- 2 tbsp Fresh Coriander Chopped
- Oil for frying
Boil the potatoes until just done.
Peel and cut into wedges.
Deep fry the potato wedges until golden brown and crisp.
Take out on a plate.
Heat 1 tbsp oil in a pan.
Once the oil is hot, add hing and Jeera and let them crackle for a few seconds.
Add coriander powder, red chilli powder, amchoor powder and salt and fry for 4-5 seconds.
Add fried potato and mix well.
Now add coriander and mix well
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