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.