Karare Aloo

5 from 2 votes

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.

Karare aloo served in a bowl.
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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 for any Indian-style meal or snack. It is vegan, easy to make, and comes together in under 30 minutes using fundamental 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

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 canola 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 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 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 be steamed instead of fried and will not be crispy.

Add the potato wedges to the hot oil and fry until golden brown. Keep stirring 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.

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 the following ingredients and saute for 1 minute.

  • 2 tablespoon coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon dry mango powder
  • ½ teaspoon salt
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.

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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.
5 from 2 votes

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.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4 people

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)
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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 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.

Video

YouTube video

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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