vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
634 cal
17gProtein
93gCarbs
23gFat
2Recipes
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Crispy Aloo Katli Fry - pure comfort food that's energy-giving and perfectly spiced for any time!
Crispy, pan-fried potato slices tossed in a simple blend of Indian spices. This quick and easy Aloo Katli Fry is a perfect side dish for rotis and dal, ready in under 30 minutes. A weeknight dinner favorite!
Serving size: 1 serving
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Crispy Aloo Katli Fry - pure comfort food that's energy-giving and perfectly spiced for any time!
This hyderabadi dish is perfect for snack. With 208.52 calories and 3.33g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Prepare the potatoes: Wash, peel, and slice the potatoes into even rounds, about 3-4 mm (1/8-inch) thick. For best results, soak the slices in cold water for 15 minutes to remove excess starch. Drain completely and pat them thoroughly dry with a clean kitchen towel; this step is crucial for crispiness.
Temper the spices: Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat. When the oil is shimmering, add the cumin seeds. Allow them to sizzle and turn fragrant for about 30 seconds, then add the asafoetida.
First fry: Immediately add the completely dry potato slices and slit green chilies to the pan. Gently toss to coat them in the spiced oil. Spread them in a single layer as much as possible. Cook uncovered for 5-6 minutes, stirring only once or twice, to allow a light golden crust to form.
Add powdered spices: Reduce the heat to medium-low. Sprinkle the turmeric powder, red chili powder, coriander powder, and salt over the potatoes. Toss gently to combine, being careful not to break the delicate slices.
Cook until tender: Cover the pan and cook for 8-10 minutes, or until the potatoes are tender when pierced with a fork. Avoid stirring too often to prevent them from becoming mushy.
Crisp up the potatoes: Once tender, remove the lid. Increase the heat back to medium and cook for another 3-5 minutes. Flip the slices gently until they are golden brown and crispy to your liking.
Finish and garnish: Turn off the heat. Sprinkle the dry mango powder and garam masala over the top. Give it one final, gentle toss. Garnish with freshly chopped coriander leaves and serve hot.