Aloo Katli Fry
Thin potato slices are tossed with everyday spices and pan-fried until golden at the edges and soft inside. This simple Indian side dish is quick to make and pairs well with dal, rice, or roti.
For 4 servings
- prep
Slice the potatoes.
Peel the potatoes and slice them into thin, even rounds so they cook at the same rate. Keep the slices ready along with the slit green chilies and chopped cilantro.
- fry · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a wide pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
- fry · ~2 min
Add the potatoes and spices.
1.Add the potato slices and green chilies to the pan.2.Sprinkle in turmeric powder, red chili powder, coriander powder, and salt.3.Mix gently so the slices are coated without breaking.TIPUse a wide pan and spread the slices out as much as possible so they fry instead of steaming. - saute · ~12 min
Cook until the potatoes are tender and golden.
1.Cook on medium-low heat for 5 minutes without stirring too often.2.Flip the slices gently and cook another 5 to 7 minutes.3.Continue cooking until the potatoes are soft inside and lightly crisp at the edges.TIPTurn the slices carefully with a flat spatula to keep the rounds intact. - garnish
Finish with cilantro.
- serve
Serve hot.
Serve Aloo Katli Fry hot as a side with roti, dal-rice, or curd.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the potatoes uniformly thin so the rounds soften before the spices darken.
- 2After slicing, pat the potato rounds dry to reduce sticking and help the edges brown.
- 3Use a wide, heavy pan and keep the slices in a shallow layer so they fry instead of steam.
- 4Do not stir constantly; let the potatoes sit for a minute or two between flips to develop golden spots.
- 5Flip with a flat spatula from the edge inward to keep the katli slices from breaking.
- 6If the pan looks dry midway, drizzle a little oil around the sides rather than over the spices.
- 7Leftovers reheat best in a skillet, not the microwave, to bring back the crisp edges.
Adapt it for your goals.
Low-oil
Use a good nonstick or seasoned skillet and reduce the oil slightly; the potatoes still brown well if kept in a single layer.
spicierSpicier
Add extra slit green chili or a little more red chili powder for a sharper heat that pairs well with dal and curd.
onion garlicOnion-garlic
Add thinly sliced onions before the potatoes and a little crushed garlic for a more robust, homestyle sabzi flavor.
amchur finishAmchur-finish
Sprinkle a little amchur at the end for a tangy lift that balances the earthy coriander and cumin.
Why this is on our healthy list.
Lightly Cooked with Modest Oil
This pan-fried potato dish uses a relatively small amount of oil compared with deep-fried potato sides.
Herb and Spice Rich
Cumin, coriander, turmeric, green chili, and cilantro add aroma and plant compounds while keeping the dish flavorful without heavy sauces.
Comforting Energy Source
Potatoes provide satisfying carbohydrates, making this a filling side that pairs well with simple dals and rotis.
Frequently asked questions
The pan may be overcrowded or not hot enough. Pat the slices dry, use a wide pan, and let them sit briefly before flipping.
