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.
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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 between crispy 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 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 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 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 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.
Add the fried potatoes to the pan and toss them well with the spices.
Garnish with 1 tablespoon chopped cilantro (coriander) and serve hot.
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.
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Recipe Card
Karare Aloo Recipe
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)
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.
nandoos kitchen
love potato recipes, going to try this soon.