Karare Aloo Recipe
Karare Aloo is deep-fried potato wedges tossed in a spicy spice mix. Serve it as a snack or as a side dish with paratha.
Here are a few more Indian potato recipes you can make for everyday meals: Achari Aloo, Vrat Wale Sookhe Aloo, Aloo Matar, Rajasthani Jaiphali Aloo, and Aloo Vindaloo.
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Table of Contents
About Karare Aloo
Karare means crispy in Hindi, and aloo means potatoes. Karare Aloo is crispy fried potatoes tossed with basic Indian spices.
It is a great side dish for any Indian-style meal or snack. It is vegan, easy to make, and comes together in under 30 minutes.
You can also air-fry or bake the potatoes instead of deep-frying, but let me tell you, there is no comparison between crispy, deep-fried potatoes.
Ingredients
Potatoes – You can use any variety of potatoes for this recipe. You can even try the recipe using sweet potatoes.
Oil – I prefer sunflower oil, but you can also try mustard oil, canola oil, or olive oil.
Spice Powders – This recipe uses basic Indian spice powders, including coriander powder, dry mango powder (amchoor), Kashmiri red chili powder, and salt.
Others – You will also need asafetida (hing), cumin seeds, and cilantro (fresh coriander leaves).
Skip adding asafetida for a gluten-free recipe.
How To Make Karare Aloo
Preparation
Wash 300 g of potatoes, then peel them with a vegetable peeler.
Cut the potatoes into ¼-inch thick wedges.
Soak the potato wedges in water until ready to use; otherwise, they will turn brown from oxidation.
Chop the cilantro and gather the remaining ingredients.
Fry The Potatoes
Step 1: Heat 3-4 cups of oil in a pan over high heat for frying.
Step 2: Drain the potatoes and wipe the wedges with a dishcloth or paper towel. This step is crucial. If there is water in the potatoes, they will be steamed instead of fried and will not be crispy.
Step 3: Add the potato wedges to the hot oil and fry until golden brown. Stir frequently to ensure even browning.
Note – Fry in batches if the pan is small. Do not overload it; the potatoes will not turn out crispy.
Step 4: Drain the fried potatoes on a plate and keep them aside.
Stir Fry The Aloo
Step 5: Heat 1 tablespoon oil in a pan over medium heat.
Step 6: Once the oil is hot, add ¼ teaspoon asafetida (hing) and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Step 7: Reduce the heat to low.
Step 8: Add the following ingredients to the pan and saute for 1 minute.
- 2 tablespoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon dry mango powder
- ½ teaspoon salt
Step 9: Add the fried potatoes to the pan and toss them well with the spices.
Step 10: Garnish with 1 tablespoon chopped cilantro and serve hot.
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Karare Aloo Recipe
Ingredients
- 300 grams potatoes
- 1 tablespoon oil (plus for frying)
- ¼ teaspoon asafetida (hing)
- 1 teaspoon cumin seeds
- 2 tablespoons coriander powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon dry mango powder (amchoor)
- ½ teaspoon salt (or to taste)
- 1 tablespoon chopped cilantro (fresh coriander leaves)
Instructions
Preparation
- Wash the potatoes and peel them using a vegetable peeler.
- Cut the potatoes into ¼- inch thick wedges.
- Soak the potatoes in water until ready to use otherwise they will turn brown from oxidation.
- Chop the cilantro and gather the remaining ingredients.
Fry the Potatoes
- Heat 3-4 cups of oil for frying in a pan over high heat.
- Drain the water from the potatoes and wipe the wedges using a dishcloth or paper towels. This step is very important. If there is water in the potatoes, they will get steamed instead of frying and will not get crispy.
- Add the potato wedges to the hot oil and fry until they turn golden brown in color. Keep stirring frequently for even browning.
- Drain the fried potatoes on a plate and keep them aside.
- Note – Fry in batches if the pan is small. Do not overload it otherwise, the potatoes will not turn out crispy.
Make Karare Aloo
- Heat 1 tablespoon oil in a pan over medium heat.
- Once the oil is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
- Reduce the heat to low.
- Add coriander powder, Kashmiri red chili powder, dry mango powder, and salt and saute for 1 minute.
- Add the fried potatoes to the pan and toss them well with the spices.
- Garnish with cilantro and serve hot.
love potato recipes, going to try this soon.