Karare Aloo
on May 01, 2025, Updated Jun 26, 2025
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.
About Karare Aloo
Karare means crispy in Hindi, and aloo means potatoes. Karare Aloo is nothing but crispy fried potatoes tossed in 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 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 sunflower oil, but you can also try mustard oil, canola oil, or olive oil.
Spice Powders – This recipe uses basic Indian 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 a gluten-free recipe.
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 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
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. 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.
Drain the fried potatoes on a plate and keep them aside.
Stir Fry The Aloo
Heat 1 tablespoon oil in a pan over medium heat.
Once the oil is hot, add ¼ teaspoon asafetida (hing) and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Reduce the heat to low.
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
Add the fried potatoes to the pan and toss them well with the spices.
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.