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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Karare Aloo

    Published: Jan 6, 2022 | Last Updated On: Dec 30, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Karare Aloo

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    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 (vegan, can be easily made gluten-free).

    Here are a few more Indian potato recipes that you can make for your everyday meals – Achari Aloo, Vrat Wale Sookhe Aloo, Aloo Matar, Rajasthani Jaiphali Aloo, Aloo Vindaloo, Aloo Capsicum, and Aloo Palak.

    Karare aloo served in a bowl.
    Jump to:
    • About Karare Aloo
    • Ingredients
    • How To Make Karare Aloo
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Karare Aloo

    Karare means crispy in Hindi and aloo means potatoes. Karare Aloo is nothing but crispy fried potatoes tossed in basic spices.

    It is a great side dish to serve with any Indian-style meal or even as a snack. It is easy to make, vegan, and comes together in under 30 minutes using very basic ingredients.

    To make it healthier, you can air fry or bake the potatoes instead of deep-frying, but let me tell you that there is no comparison between crispy and deep-fried potatoes.

    Ingredients

    Karare aloo ingredients

    Potatoes – You can use any variety of potatoes for this recipe. You can even try the recipe using sweet potatoes.

    Oil – I prefer to make this in vegetable oil, but you can also try mustard oil or olive oil.

    Spice Powders – This recipe uses basic everyday spice powders such as 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 gluten-free.

    How To Make Karare Aloo

    Preparation

    Wash 10 oz (300 g) of 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.

    Potato wedges soaked in water.

    Fry The Potatoes

    Heat 3-4 cups of vegetable oil for frying in a pan over high heat.

    Drain the water from the potatoes and wipe the wedges using a dishcloth or paper towel. 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.

    Potato wedges added to hot oil.

    Drain the fried potatoes on a plate and keep them aside.

    Deep fried potato wedges.

    Stir Fry The Aloo

    Heat 1 tablespoon oil in a pan over medium heat.

    Oil heating in a pan.

    Once the oil is hot, add ¼ teaspoon asafetida (hing) and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.

    Asafetida and cumin seeds added to hot oil.

    Reduce the heat to low.

    Add 2 tablespoon coriander powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon dry mango powder (amchoor), and ½ teaspoon salt, and saute for 1 minute.

    Spice powders added to the pan.
    Roasted spices.

    Add the fried potatoes to the pan and toss them well with the spices.

    Fried potatoes added to the pan.

    Garnish with 1 tablespoon chopped cilantro (coriander) and serve hot.

    Ready karare aloo.

    Serving Suggestions

    Karare Aloo tastes best with hot and flaky tawa paratha or lachha paratha for breakfast. You can also pack this in your lunch box.

    It can also be served as a side dish with dal roti or dal rice. It is also a great addition to your festive meals.

    Leftover Aloo can be stuffed between paratha or bread, and topped with chutneys, and sliced onions to make a delicious roll or sandwich.

    Storage Suggestions

    These spicy fried potato wedges taste the best when served right out of the pan. They tend to lose their crispiness if kept for longer.

    If you still have leftovers, then store them in the fridge for 3 to 4 days in an air-tight container and reheat them in a pan or microwave.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 64kcal
    Author: Neha Mathur

    Ingredients 

    • 10 ounce potatoes (300 g)
    • 1 tablespoon vegetable 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)
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    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 vegetable 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.

    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.

    Video

    https://www.youtube.com/watch?v=FvhKnyC1Pj8

    Notes

    You can air fry or bake the potato wedges instead of frying to make a healthy version.

    Nutrition

    Calories: 64kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 597mg | Potassium: 379mg | Fiber: 2g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 20mg | Calcium: 28mg | Iron: 1mg
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    More Veg Curry Recipes

    • Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).
      Mughlai Shahi Paneer Korma
    • This easy Bombay Potatoes (Indian Style Spicy Potatoes) recipe is made using baby potatoes, onions, tomatoes, and a few basic Indian spices. Serve it with paratha or roti for a delicious meal (vegan, can be easily made gluten-free).
      Easy Bombay Potatoes (Indian Style Spicy Potatoes)
    • A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season (vegetarian, gluten-free).
      UP Style Matar Ka Nimona (Fresh Green Peas Curry)
    • Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
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      Recipe Rating




    1. nandoos kitchen

      February 14, 2017 at 1:13 am

      love potato recipes, going to try this soon.

      Reply

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