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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!
For 4 servings
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.
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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!
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 204.66 calories per serving with 3.23g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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.
Thinly slice one medium onion and add it to the pan after the cumin seeds crackle. Sauté until golden brown before adding the potatoes.
Increase the amount of green chilies and red chili powder. You can also add 1/4 tsp of black pepper powder along with the other spices.
Toss the potato slices with 1 tbsp of oil and all the spice powders (except amchur and garam masala). Air fry at 190°C (375°F) for 15-18 minutes, shaking the basket halfway through. Toss with amchur and garam masala at the end.
Add 1/2 tsp of crushed kasuri methi (dried fenugreek leaves) or 1/2 tsp of chaat masala at the end for a different flavor profile.
Potatoes are rich in complex carbohydrates, which provide a steady release of energy, making this dish a satisfying and fueling side.
Spices like cumin seeds and asafoetida are traditionally known in Indian cuisine for their digestive properties, helping to reduce bloating and improve gut health.
Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory properties. Coriander and other spices also contribute to the dish's antioxidant content.
Potatoes are a good source of potassium, which is vital for maintaining healthy blood pressure and proper muscle function.
The key to crispy Aloo Katli is removing moisture. First, soak the potato slices in cold water for 15-20 minutes to remove starch. Second, and most importantly, pat them completely dry with a towel before frying. Also, use a wide pan to avoid overcrowding and cook uncovered for the last few minutes on medium heat.
Starchy potatoes like Russet or Idaho potatoes work well as they become fluffy on the inside and crispy on the outside. All-purpose potatoes like Yukon Gold are also a great choice as they hold their shape well.
Yes, you can omit asafoetida if you don't have it or don't like its flavor. It adds a unique savory, umami note, but the dish will still be delicious without it.
Store leftover Aloo Katli Fry in an airtight container in the refrigerator for up to 2-3 days. To reheat, pan-fry them on a skillet for a few minutes or heat them in an air fryer to bring back some of the crispiness. Microwaving will make them soft.
Aloo Katli Fry is moderately healthy. Potatoes are a good source of carbohydrates, potassium, and Vitamin C. However, it is shallow-fried in oil, which adds calories. To make it healthier, you can reduce the amount of oil or try making it in an air fryer.
One serving of this Aloo Katli Fry (approximately 1 cup) contains around 195 calories. This is an estimate and can vary based on the type of potato and the exact amount of oil used.