Spicy Potato Fry Recipe – Authentic Indian Aloo Fry with Lemon

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Fry Recipe – Authentic Indian Aloo Fry with Lemon

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Spicy Potato Fry, or Aloo Fry as we call it. It’s one of those dishes my grandmother used to make, and the aroma always filled the house with warmth. This isn’t just any potato fry; it’s got a lovely zing from lemon juice and a beautiful blend of spices that’ll leave you wanting more. It’s quick, easy, and seriously addictive!

Why You’ll Love This Recipe

This Aloo Fry is perfect for a quick weeknight side dish, a flavorful snack, or even a part of a larger Indian meal. It’s incredibly versatile and comes together in under 20 minutes. Plus, it’s a fantastic way to use up leftover boiled potatoes! Honestly, who doesn’t love a good potato recipe?

Ingredients

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

• 2 Big Potatoes
• As needed Water
• 2-3 tbsp Cooking Oil
• ¼ tsp Mustard Seeds
• ½ tsp Urad Dal (split black lentils)
• ¼ tsp Cumin Seeds/Jeera
• Few Curry Leaves
• 1 Big Onion, chopped
• ¼ tsp Ginger & Garlic Paste
• ⅛ tsp Turmeric Powder
• ½ – 1 tsp Red Chilli Powder (adjust to your spice preference!)
• As needed Salt
• Few drops Lemon Juice
• To garnish: Coriander Leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference in this recipe.

• Curry Leaves: Seriously, don’t skip these! Fresh curry leaves are essential for that authentic South Indian flavor. If you can find them, grab a bunch – they make all the difference.
• Chilli Powder: Regional variations matter here. Kashmiri chilli powder will give you a vibrant color with mild heat, while a spicier variety will, well, give you more heat! I usually use a mix.
• Oil: Traditionally, this is made with mustard oil, which adds a lovely pungent flavor. But you can absolutely use vegetable oil, canola oil, or even sunflower oil if you prefer. I sometimes use groundnut oil for a slightly nutty taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes with enough water to cover them for 2-4 whistles. Once cooled, peel and cube them. Don’t overcook the potatoes, or they’ll fall apart when you fry them.
2. Heat the oil in a kadai (wok) or a deep frying pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and cumin seeds.
3. Let the urad dal turn golden brown, then add the curry leaves. Be careful, they might splutter too!
4. Now, add the chopped onions and sauté until they become translucent. Stir in the ginger-garlic paste and cook for another minute until fragrant.
5. Add the cubed potatoes, turmeric powder, salt, and red chilli powder. Mix well to coat the potatoes evenly with the spices. Sauté for 2-3 minutes, stirring occasionally.
6. Finally, squeeze in a few drops of lemon juice and garnish with fresh coriander leaves. Give it a final mix and serve hot!

Expert Tips

• Don’t overcrowd the pan: Fry the potatoes in batches if necessary to ensure they get nicely browned and crispy.
• Spice it up (or down): Adjust the amount of red chilli powder to suit your taste.
• Pre-boil the potatoes: This is key to getting a crispy exterior without having to cook the potatoes for too long.

Variations

• My friend Priya adds a pinch of amchur (dry mango powder) for an extra tangy kick. It’s delicious!
• For a sweeter version, my mom sometimes adds a tiny bit of sugar. It balances the spice beautifully.
• I love adding a sprinkle of chaat masala at the end for a burst of flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use ¼ tsp red chilli powder or Kashmiri chilli powder.
• Medium: Use ½ tsp red chilli powder.
• Hot: Use 1 tsp or more of a spicier red chilli powder.

Festival Adaptations (Navratri, Diwali snack option)

This Aloo Fry is a fantastic snack option for festivals like Navratri and Diwali. It’s quick to make and always a crowd-pleaser!

Serving Suggestions

Serve this Spicy Potato Fry hot with:

• Rice and dal
• Chapati or roti
• As a side dish with your favorite Indian curries
• Simply as a snack with a cup of chai!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving. They won’t be quite as crispy, but still delicious!

FAQs

What type of potato is best for Aloo Fry?

I prefer using Yukon Gold or red potatoes. They hold their shape well during cooking and get beautifully crispy.

Can I make this Aloo Fry ahead of time?

You can boil the potatoes ahead of time. However, it’s best to fry them just before serving for the best texture.

How can I adjust the spice level of this recipe?

Simply adjust the amount of red chilli powder! Start with a smaller amount and add more to taste.

What is the best way to temper the spices for Aloo Fry?

Heating the oil and adding the spices in the order listed (mustard seeds, urad dal, cumin seeds, curry leaves) allows the flavors to bloom and infuse the oil properly.

Can I use a different cooking oil for this recipe?

Absolutely! Vegetable oil, canola oil, sunflower oil, or groundnut oil all work well. Mustard oil is traditional, but use what you prefer.

Enjoy making this Aloo Fry! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!