Crispy Potato Recipe- Indian Aloo Fry with Kashmiri Chili & Spice

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Recipe: Indian Aloo Fry with Kashmiri Chili & Spice

Introduction

Oh, potatoes! Is there anything they can’t do? Seriously, from comforting classics to vibrant snacks, they’re a staple in Indian cooking – and for good reason. This Aloo Fry recipe is one of my absolute go-to’s. It’s quick, incredibly flavorful, and always a crowd-pleaser. I first made this for a family get-together and it disappeared in minutes! The secret? Kashmiri chili powder for that gorgeous color and a lovely, mild heat, plus a touch of amchur for a tangy kick. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average potato fry. It’s a burst of Indian flavors, perfectly crispy on the outside and fluffy on the inside. It’s:

• Quick & Easy: Ready in under 30 minutes!
• Flavorful: A beautiful blend of spices that will tantalize your taste buds.
• Versatile: Perfect as a side dish, snack, or even a light meal.
• Crowd-Pleasing: Everyone loves a good potato fry, right?

Ingredients

Here’s what you’ll need to make this delicious Aloo Fry:

• 30 baby Potatoes
• 1 tbsp Kashmiri Red chili powder
• ?? tbsp Turmeric powder (about 1/2 tsp)
• ?? tbsp Coriander Powder (about 1 tbsp)
• ?? tbsp Cumin/Jeera powder (about 1 tsp)
• ?? tbsp Garam masala (about 1/2 tsp)
• ?? tbsp Amchur powder/Dry Mango Powder (about 1 tsp)
• ?? tbsp Corn flour (about 1 tbsp)
• ?? tbsp Ginger-Garlic paste (about 1 tbsp)
• 1 cup Curd, beaten
• 1/2 green Capsicum, cubed
• 1 Tomato, cubed
• 1 Onion, cubed
• Salt to taste
• Oil for shallow frying

Ingredient Notes

Let’s talk about a few key ingredients to really make this recipe shine:

• Kashmiri Red Chili Powder: This is essential for that vibrant red color and mild heat. It’s different from regular chili powder – it’s more about color than intense spice. You can find it at most Indian grocery stores or online.
• Amchur Powder (Dry Mango Powder): This adds a lovely tangy flavor that balances the spices beautifully. If you can’t find it, you can substitute with a squeeze of lemon juice, but amchur has a unique flavor that’s worth seeking out.
• Baby Potatoes: I love using baby potatoes because they get wonderfully crispy. But you can absolutely use larger potatoes, just make sure to cut them into bite-sized pieces. Red potatoes or Yukon Gold work well too!

Step-By-Step Instructions

Alright, let’s get frying!

1. First, wash and scrub those baby potatoes really well. Then, pressure cook them with enough water to cover, until they’re about 70-80% cooked – you want them firm enough to handle, but easily pierced with a fork. Drain the water, let them cool slightly, and gently peel and prick them lightly with a fork.
2. Now, in a mixing bowl, let’s make the marinade. Add the beaten curd, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, amchur powder, ginger-garlic paste, and salt. Give it a good mix until everything is well combined.
3. Add the parboiled potatoes, cubed capsicum, tomatoes, and onions to the marinade. Sprinkle in the corn flour and toss everything together until the potatoes and veggies are evenly coated. This corn flour is key for that extra crispiness!
4. Let the mixture marinate for at least 20-30 minutes. This allows the flavors to really penetrate the potatoes and veggies.
5. Heat oil in a pan over medium heat. You want enough oil for shallow frying – about 1 inch deep. Once the oil is hot, carefully add the marinated potatoes and vegetables in a single layer. Don’t overcrowd the pan!
6. Fry, turning occasionally, until they’re golden brown and crispy on all sides. This usually takes about 10-15 minutes.
7. Remove the aloo fry from the pan and place it on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t skip the pricking step! It helps the potatoes cook evenly and absorb the marinade better.
• Make sure the oil is hot enough before adding the potatoes. If it’s not, they’ll absorb too much oil and become soggy.
• Fry in batches to avoid overcrowding the pan.

Variations

• Vegan Adaptation: Swap the curd for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chili to the marinade.
• Street Food Style Variation: My friend Priya adds a sprinkle of chaat masala right before serving for that authentic street food flavor. It’s amazing!

Serving Suggestions

This Aloo Fry is fantastic on its own as a snack. But it also pairs perfectly with:

• A cooling mint yogurt dip (raita)
• Your favorite chutneys (tamarind, mint-coriander)
• Roti or paratha for a complete meal
• As a side dish with dal and rice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispiness.

FAQs

• What type of potatoes work best for this aloo fry? Baby potatoes are my favorite, but red potatoes or Yukon Gold also work well.
• Can I make this recipe ahead of time? You can marinate the potatoes and veggies ahead of time (up to a day) and store them in the refrigerator. Just fry them when you’re ready to serve.
• How do I adjust the spice level? Add more or less Kashmiri chili powder, or a pinch of cayenne pepper for extra heat.
• What is Amchur powder and can I substitute it? It’s a dry mango powder that adds a tangy flavor. You can substitute with a squeeze of lemon juice, but the flavor won’t be quite the same.
• Can this be made in an Air Fryer? Absolutely! Air fry at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until golden and crispy.