Spicy Potato Fry Recipe – Authentic Indian Aloo Fry with Amchur

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Authentic Indian Aloo Fry with Amchur

Hey everyone! Today, I’m sharing a recipe that’s a total staple in my kitchen – Spicy Potato Fry, or Aloo Fry as we call it back home. It’s the kind of dish my grandmother used to make, and honestly, it’s pure comfort food. Quick, easy, and bursting with flavour, it’s perfect as a side dish, a snack, or even a sandwich filling. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any potato fry. It’s a flavour explosion! The combination of warm spices, a hint of tang from the amchur powder, and perfectly crispy potatoes is just… chef’s kiss. It’s ready in under 30 minutes, making it ideal for busy weeknights. Plus, it’s naturally vegan and gluten-free, which is always a bonus.

Ingredients

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

• 1.5 cups potato cubes (about 300g)
• 2 tablespoons oil (vegetable, canola, or sunflower oil work well)
• 0.25 teaspoon turmeric powder (haldi)
• 0.5 teaspoon Kashmiri red chili powder
• 0.5 teaspoon coriander powder (dhaniya powder)
• 0.5 teaspoon cumin powder (jeera powder)
• 1 pinch asafoetida (hing)
• 0.25 teaspoon garam masala
• 0.5 teaspoon amchur powder (dry mango powder)
• Salt to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Kashmiri Red Chili Powder: Don’t skip this if you can help it! It gives the potatoes a beautiful vibrant red colour and a mild, fruity flavour. It’s more about colour than intense heat.
• Asafoetida (Hing): This might smell a little funky on its own, but trust me, it adds a wonderful savoury depth to the potatoes. It’s also known for aiding digestion – a little something my dadi (grandmother) always emphasized!
• Amchur Powder: This is what gives the Aloo Fry that lovely tangy kick. It’s made from dried unripe mangoes. If you can’t find amchur powder, you can substitute with lemon juice, but the flavour won’t be quite the same. Different regions in India use different souring agents – some use tamarind, others use dried lime!

Step-By-Step Instructions

Alright, let’s get frying!

1. First, rinse, peel, and cube your potatoes into roughly 1-inch pieces. I like to soak them in water for about 20-30 minutes – this helps remove some of the starch and makes them extra crispy. It’s optional, but I swear it makes a difference!
2. Heat the oil in a heavy-bottomed pan over low-medium heat. Carefully add the drained potatoes – they might splutter a bit, so be cautious.
3. Sauté the potatoes for 7-8 minutes, stirring occasionally, until they’re about halfway cooked. You don’t want them fully cooked through yet.
4. Now, add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, asafoetida, and salt. Mix everything really well, making sure all the potato pieces are coated in the spice blend.
5. Continue cooking, stirring frequently, for another 5-7 minutes, or until the potatoes are tender and lightly crispy. This is where the magic happens!
6. Finally, sprinkle the garam masala and amchur powder over the potatoes. Give it a good mix to ensure everything is well combined.
7. Garnish with fresh coriander leaves and serve immediately.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, fry the potatoes in batches to ensure they get crispy.
• Keep the heat at medium-low. You want to cook the potatoes through without burning the spices.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• Vegan: This recipe is already vegan!
• Gluten-Free: Naturally gluten-free too.
• Spice Level Adjustments: If you like it extra spicy, add a pinch of cayenne pepper or increase the amount of Kashmiri red chili powder. My brother loves it fiery!
• Potato Varieties: I usually use Yukon Gold or red potatoes, but you can use any potato you like. Waxy potatoes hold their shape better during frying.
• Additions: Feel free to add a chopped onion or green chili along with the potatoes for extra flavour.

Serving Suggestions

Aloo Fry is incredibly versatile! Here are a few ways to enjoy it:

• With roti or paratha – a classic combination!
• As a side dish with dal and rice.
• As a filling for sandwiches or wraps.
• As a snack with a cup of chai.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, but keep in mind they won’t be as crispy as when they’re freshly made.

FAQs

1. Can I make this Aloo Fry ahead of time?

You can prep the potatoes ahead of time by peeling and cubing them, but I recommend frying them just before serving for the best texture.

2. What is Asafoetida (Hing) and can I substitute it?

Asafoetida is a resin with a pungent smell, used for flavouring. If you can’t find it, you can omit it, but it does add a unique flavour. Some people substitute with a tiny amount of garlic powder, but it’s not quite the same.

3. How do I adjust the spice level of this recipe?

Start with the amounts listed and taste as you go. Add more Kashmiri red chili powder for colour and mild heat, or a pinch of cayenne pepper for a stronger kick.

4. What is Amchur powder and where can I find it?

Amchur powder is made from dried unripe mangoes and adds a tangy flavour. You can find it at Indian grocery stores or online.

5. Can I air fry or bake these potatoes instead of frying?

You can! For air frying, toss the potatoes with the spices and air fry at 200°C (390°F) for 15-20 minutes, shaking halfway through. For baking, bake at 200°C (390°F) for 25-30 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still delicious!