for crispy aloo fry:
- ▢ 2 tbsp oil
- ▢ 4 potato / aloo (cubed)
- ▢ ¾ tsp chilli powder
- ▢ ½ tsp salt
for chatpate aloo fry:
- ▢ 2 tbsp oil
- ▢ 1 tsp cumin
- ▢ pinch hing
- ▢ 2 chilli (finely chopped)
- ▢ few curry leaves
- ▢ 4 aloo / potato (chopped)
- ▢ ½ tsp salt
- ▢ ¼ tsp turmeric
- ▢ 2 tbsp coriander (finely chopped)
masaledar aloo fry:
- ▢ 2 tbsp oil
- ▢ 1 tsp cumin
- ▢ 1 dried red chilli
- ▢ pinch hing
- ▢ ½ onion (finely chopped)
- ▢ 1 tsp ginger garlic paste
- ▢ 4 aloo / potato (sliced)
- ▢ ½ tsp salt
- ▢ 2 tbsp water
- ▢ ¼ tsp turmeric
- ▢ ¾ tsp chilli powder
- ▢ ½ tsp cumin powder
- ▢ ½ tsp garam masala
- ▢ ½ tsp aamchur
- ▢ 2 tbsp coriander (finely chopped)
- firstly, in a large kadai heat 2 tbsp oil.
- add 4 potato and mix well making sure the oil is coated well. make sure to cut the aloo on equal sizes and rinse well.
- stir occasionally, and fry on medium flame.
- spread the aloo over the kadai making sure the base is roasted well.
- once the base turns golden brown, give a stir.
- fry on medium flame until the aloo turns golden brown and crisp.
- now add ¾ tsp chilli powder and ½ tsp salt. mix well.
- finally, enjoy crispy aloo fry with hot steamed rice or as a side dish with rasam.
