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Crispy on the outside, fluffy on the inside, these pan-fried potatoes are tossed with simple Indian spices. A quick and comforting side dish that pairs perfectly with roti or dal rice, ready in under 30 minutes.
For 4 servings
Prepare the Potatoes
Temper the Spices
Cook the Potatoes
Crispy on the outside, fluffy on the inside, these pan-fried potatoes are tossed with simple Indian spices. A quick and comforting side dish that pairs perfectly with roti or dal rice, ready in under 30 minutes.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 204.12 calories per serving with 3.1g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Crisp and Finish
Garnish and Serve
Add ½ teaspoon of amchur (dry mango powder) for a tangy flavor or ½ teaspoon of garam masala for extra warmth. Add these in the last minute of cooking.
Sauté one finely chopped onion until golden before adding the potatoes. You can also add ½ cup of green peas along with the potatoes.
Add 1 teaspoon of minced ginger or 1-2 slit green chilies along with the cumin seeds for an extra layer of flavor and heat.
Crush 1 teaspoon of kasuri methi (dried fenugreek leaves) between your palms and sprinkle it over the potatoes during the last minute of cooking for a fragrant finish.
Potatoes are rich in complex carbohydrates, which provide a steady release of energy, making this a satisfying and fueling dish.
Spices like cumin seeds and hing (asafoetida) are traditionally known in Ayurveda to stimulate digestive enzymes and improve gut health.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure and fluid balance in the body.
Turmeric contains curcumin, a compound with powerful anti-inflammatory and antioxidant effects that contribute to overall wellness.
A typical serving of Aloo Fry (around 140g) contains approximately 180-220 calories, primarily from the potatoes (carbohydrates) and oil (fats).
Aloo Fry can be part of a healthy diet when eaten in moderation. Potatoes are a good source of potassium and Vitamin C. The healthiness depends on the amount of oil used. To make it healthier, you can reduce the oil or use an air fryer.
The key to crispy Aloo Fry is to remove starch by soaking the potatoes in water, drying them thoroughly, using a hot pan, and not overcrowding it. Cooking uncovered in the final stage is also crucial for developing a crust.
Yes, you can reduce the oil to 1.5-2 tablespoons. Using a good quality non-stick pan is recommended to prevent sticking. You can also add a splash of water while cooking with the lid on to help steam the potatoes until tender.
Aloo Fry is very versatile. It pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It's also a classic side dish for a meal of dal and steamed rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them for a few minutes to bring back some of the crispiness. Microwaving will make them soft.
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