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 to serve with any Indian-style meal or even as a snack. It is easy to make, vegan and comes together in under 30 minutes using very basic 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 deep-fried potatoes.
▢300 grams potatoes
▢1 tablespoon vegetable oil (plus for frying)
▢¼ teaspoon asafetida (hing)
▢1 teaspoon cumin seeds
▢2 tablespoons coriander powder
▢1 teaspoon Kashmiri red chili powder
▢1 teaspoon dry mango powder (amchoor)
▢½ teaspoon salt (or to taste)
▢1 tablespoon chopped cilantro (coriander)
- Wash 300 grams of potatoes and peel them using a vegetable peeler.
- 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.
Fry the Potatoes
- Heat 3-4 cups of vegetable oil for frying in a pan over high heat.
- Drain the water from the potatoes and wipe the wedges using a dishcloth or paper towels. This step is very important. If there is water in the potatoes, they will get steamed instead of frying and will not get crispy.
- Add the potato wedges to the hot oil and fry until they turn golden brown in color. Keep stirring frequently for even browning.
- Drain the fried potatoes on a plate and keep them aside.
Make Karare Aloo
- Heat oil in a pan over medium heat.
- Once the oil is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
- Reduce the heat to low.
- Add coriander powder, Kashmiri red chili powder, dry mango powder, and salt and saute for 1 minute.
- Add the fried potatoes to the pan and toss them well with the spices.
- Garnish with cilantro and serve hot.