on Jan 06, 2022, Updated Sep 29, 2023 Here are a few more Indian potato recipes you can make for everyday meals: Achari Aloo, Vrat Wale Sookhe Aloo, Aloo Matar, Rajasthani Jaiphali Aloo, and Aloo Vindaloo.
About Karare Aloo
Karare means crispy in Hindi, and aloo means potatoes. Karare Aloo is nothing but crispy fried potatoes tossed in basic spices. It is a great side dish for any Indian-style meal or snack. It is vegan, easy to make, and comes together in under 30 minutes using fundamental ingredients. To make it healthier, you can air fry or bake the potatoes instead of deep-frying, but let me tell you that there is no comparison between crispy and deep-fried potatoes. Oil – I prefer to make this in canola oil, but you can also try mustard oil or olive oil. Spice Powders – This recipe uses basic everyday spice powders such as coriander powder, dry mango powder (amchoor), Kashmiri red chili powder, and salt. Others – You will also need asafetida (hing), cumin seeds, and cilantro (fresh coriander leaves). Skip adding asafetida for gluten-free. 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. Drain the water from the potatoes and wipe the wedges using a dishcloth or paper towel. This step is very important. If there is water in the potatoes, they will be steamed instead of fried and will not be crispy. Add the potato wedges to the hot oil and fry until golden brown. Keep stirring frequently to ensure even browning. Note – Fry in batches if the pan is small. Do not overload it; the potatoes will not turn out crispy. Drain the fried potatoes on a plate and keep them aside. Once the oil is hot, add ¼ teaspoon asafetida (hing) and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds. Add the following ingredients and saute for 1 minute.
2 tablespoon coriander powder 1 teaspoon Kashmiri red chili powder 1 teaspoon dry mango powder ½ teaspoon salt
Garnish with 1 tablespoon chopped cilantro (coriander) and serve hot.
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