Crisp pieces of potato wedges fried to perfection and tossed with yummy masala made from chili 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!
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?
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 favorite.
Crisp pieces of potato wedges fried to perfection and tossed with yummy masala made from chili 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 cherishes 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
- 300 g Potato (Peeled and cut into wedges)
- 1 tbsp Vegetable Oil
- 1/4 tsp Hing
- 1 tsp Cumin Seeds
- 2 tbsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 tsp Amchoor Powder
- Salt to taste
- 2 tbsp Fresh Coriander (Chopped)
- Oil for frying
- 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
- Serve hot.