• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Mother’s Day Brunch Recipes
  • Eid Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

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

    Published: Jan 6, 2022 | Last Updated On: Jan 8, 2022 by Neha Mathur

    Karare Aloo

    12766 shares
    Jump to 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 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 This Recipe
    • Ingredients
    • How To Make Karare Aloo
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    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 of crispy 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 (coriander)

    How To Make Karare Aloo

    Preparation

    Wash 300 grams 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 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.

    Potato wedges added to hot oil.

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

    Deep fried potato wedges.

    Make Karare 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 the 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 Karare Aloo can be stuffed between paratha or bread, 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 in a pan or microwave.

    You Might Also Like

    • Gajar Methi (Carrot Fenugrek Stir Fry)
    • Nawabi Paneer
    • Dahi Paneer
    • Amrood Ki Sabji (Guava Curry)

    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 

    • 300 grams potatoes
    • 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 (coriander)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Preparation

    • Wash 300 grams 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.

    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 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
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    « Best Spicy Jambalaya Soup (Instant Pot + Stove Top)
    Chaunka Matar (Stir Fried Green Peas) »

    Reader Interactions

    Comments

    1. nandoos kitchen

      February 14, 2017 at 1:13 am

      love potato recipes, going to try this soon.

      Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Mother's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Eid Recipes

    • Double Ka Meetha (Indian Bread Pudding)
    • Mutton Biryani
    • Sheer Khurma
    • Phirni

    Most Popular Recipes

    • Punjabi Rajma Masala (Kidney Bean Curry Recipe)
    • How To Make Sour Cream
    • Lemon Garlic Baked Tilapia
    • Dal Tadka
    • Scrambled Egg Whites
    • Creamy Garlic Parmesan Sauce

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP | Technical Partner </> Host My Blog