Easy Potato fry | Aloo (Alu) fry | Crispy Pan Fried Potatoes
Potato fry, a stir-fry dish is one of the most popular and loved potato dishes. The recipe has a few tips on how to make potato stir fry that’s perfectly crispy.
Potato is a popular and versatile root vegetable in Indian cuisine and with different regions, there are different variations.
I grew up eating different forms of potato made by Mom. She’s an amazing cook and I feel lucky that I’ve relished so many delicacies. I’ve already shared a few potato recipes.
I enjoy them in every form. My family members love aloo fry. It is a dish that I make at least 2-3 times a week. Potato is a backup vegetable in every Indian household. Also, the Indian pantry never runs out of potatoes.
The recipe I’m sharing today is again my Mom’s classic Andhra style Potato fry recipe. I remember, mom never made this fry in a nonstick pan. It was always made in a heavy bottom kadai. For the perfect texture, she used a little more oil. To get rid of excess oil, after the dish was ready, she moves the fried potato pieces to one side so that extra oil gets to the bottom.
Even now, she does not use a nonstick pan and prefers to use thick bottom kadai.
What is Potato Fry?
As the name suggests, the potato is fried. Most of the stir fry dishes are also called fry, chopped potatoes are stir-fried and not deep-fried. Alu fry is a crispy and spicy Indian potato stir fry dish.
In the Southern part of India, stir-fries is a common side dish to go along with rice and sambar/rasam/pappu. Potato fry is one of them.
In South India, the dish is called Bangaladumpa Vepudu. Bangaladumpa is a Telugu word for potato and vepudu means fried or sauteed vegetables.
Crispy stir fry potato makes a great substitute for fried aloo which is kids’ favorite.
It is an excellent side dish with South Indian main course dishes like mudda pappu (thick plain dal), rice and ghee, sambar rice, or rasam rice, or curd rice or lemon rice or with tomato pappu (thick tomato dal) and rice.
Potato fry is a mouth-watering dish that is hit among both kids and adults. Every time this humble dish is placed on the dining table gets greedy eyes.
Crispy Aloo fry recipe
Alu fry is one of the easiest stir-fry recipes. This dead-simple recipe has n number of variations. A basic recipe for Potato Fry is to saute chopped potato in oil and add salt, turmeric powder, and red chili powder.
Being a straightforward recipe, I believe most of you know how to make aloo fry. All you have to do is cut potatoes, stir fry in oil and add spices. So, you may think, what’s special about my recipe?
Perfect alu fry must be crisp on the outside and soft on the inside. The tips mentioned in the recipe will help you make perfectly crispy aloo fry. Neither will they stick to each other or become mushy.
You may have come across many recipes that mention to par-boil the potatoes. For me, it’s an extra step. Also, time-consuming as water takes time to boil and potatoes to cook in it. In the same amount of time, you can stir-fry the potatoes on the stovetop.
Reasons to make
Super simple to make.
Ready in under 20 minutes.
Kids eat without any fuss.
No lengthy cooking process.
Crisp and absolutely scrumptious.
Delicious home fries are an ideal accompaniment for rice varieties or roti, plain paratha, etc.
Perfect to pack for a lunchbox, when pressed for time.
Quick evening snack.
Stir-fry and less oil make it a healthy dish.
Ingredients to make Potato Fry
The ingredients you need to make this dish are easily available in your pantry.
Potato: Any variety of potato is fine.
Tempering: Oil, udad dal, chana dal, mustard seeds, cumin seeds, dry red chilies, curry leaves, asafoetida (hing).
Spices: Turmeric powder, red chili powder, coriander powder, salt.
Garlic: For flavor.
How to make Potato Fry
Let’s see step by step how to make potato fry without sticking.
1.Peel the potatoes, cut them into small pieces, and wash them 2-3 times to get rid of the starch. Soak them in enough water for 30-60 minutes.
2. Drain the water completely and keep it aside for 5 minutes.
3. Heat oil in a wide nonstick pan. When hot, add crushed garlic, udad dal, chana dal, mustard seeds, cumin seeds, and dry red chilies. Let the seeds crackle and saute till the dals starts to change color.
4. Add curry leaves and hing. Saute till they turn crisp.
5. Add chopped potatoes and cook on high flame for 2 minutes, stirring frequently.
6. Turn the flame to medium and spread the potato pieces in a single layer. Cook for 2-3 minutes, stir and repeat the process till potatoes get a nice crust.
7. Add turmeric powder and mix well.
8. Continue to cook till the potatoes are cooked. It will take 10-15 mins depending on the quality and pieces size of the potatoes.
9 & 10. Turn the flame to low and add red chili powder, coriander powder, garam masala (optional), and salt. Mix well.
11. Add a few curry leaves and saute the leaves till aromatic.
12. Crisp Potato Fry is ready to serve.
Cut the potatoes into even size pieces: If pieces are of uneven size, big pieces will take more time to cook and small size pieces will cook faster and turn mushy.
Soak the cut potatoes in water to remove the excess starch: Soak in enough water till the pieces are immersed for a minimum of 30 – 60 minutes. Drain the water with a strainer and let them sit for 5 minutes to remove any excess moisture.
At times, I soak the potato cubes the earlier night and refrigerate the bowl. The next day morning it reduces the time to prepare the fry for my lunchbox.
If you are in a hurry, you can skip the soaking step. But, do wash them 3-4 times to get rid of the starch. Drain the water completely and use them.
Use an iron skillet or nonstick pan: If you do not have any one of them, you can make them in a heavy bottom kadai. Season it well with oil to prevent the aloo pieces from sticking to the kadai.
Do not overload the dish with spices: Keep the spices to minimal. I’ve listed the options with which you can tweak the spice powders each time you make it.
Prepare when about to serve it: Alu fry tastes the best when served right out of the pan. As it cools, they will lose the crispness.
Do not crowd the pan: If possible use a wide pan and keep the potato pieces in a single layer. With this, every piece gets a chance to crisp up. Also, will help them cook evenly.
Do not cook on high flame: Aloo pieces will get color quickly but will not cook from inside.
Add the spice powders only after the potato pieces are cooked: If the spices are added before, there are chances that they make burn while sauting on high flame.
If you like garlic flavor, the spicy garlic potato fry is for you. There are only 5 ingredients that make the dish unbelievably delectable. In a stone pestle, add red chili powder and garlic cloves. Crush well and keep aside.
Saute the potatoes in oil till done, add the freshly crushed chili garlic paste, salt to taste, and fry for 1-2 minutes.
With so many readymade spice powders like chicken masala, sambar powder, meat masala, chole masala, pav bhaji masala, tandoori masala available in the market, you can play with the masala combinations to make the dish more interesting. In this recipe, add 1/2 of anyone spice powder and skip garam masala.
To make it chatpata, you can add chat masala powder or amchur powder (dry mango powder), or squeeze lemon juice for a nice tang.
For me, potato fry with hot steamed rice topped with generous ghee is a killer combination. Every morsel brings a smile to my face.
You can also use it as stuffing between parathas or bread. Just add sliced onions and capsicum in the end and toss for 1-2 minutes, so that they will be coated with the spices. Place between the paratha or bread slices, top with your favorite sauce or green chutney to make an appetizing roll or sandwich.
This crunchy potato fry tastes the best when served hot, right out of the pan. As they cool, they lose their crispiness.
You can refrigerate the leftovers in an air-tight container for 2-3 days. Reheat in a pan on medium flame or microwave for 30-60 seconds or till hot.
More Potato recipes
Did you try this one of the best Indian pan-fried potato recipes? Let me know your feedback in the comment box.
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Potato fry | Aloo stir fry
- 4 medium size Potatoes (cut into small pieces)
- 2 tbsp Oil
- 2-4 Garlic cloves (crushed)
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/2 tsp Bengal gram (chana dal)
- 1/2 tsp Split Black gram (udad dal)
- 2 Dry chilies
- 1/4 tsp Asafoetida (hing)
- 10 Curry leaves
- 1/2 tsp Turmeric powder
- 2-3 tsp Red chili powder (adjust as per your preference)
- 1 tsp Coriander powder
- 1/2 tsp Garam masala (optional)
- Salt to taste.
- Peel the potatoes, cut them into small pieces, and wash them 2-3 times to get rid of the starch. Soak them in enough water for 30-60 minutes.
- Drain the water completely and keep it aside for 5 minutes.
- Heat oil in a wide nonstick pan. When hot, add crushed garlic, udad dal, chana dal, mustard seeds, cumin seeds, and dry red chilies. Let the seeds crackle and saute till the dals starts to change color.
- Add curry leaves and hing. Saute till they turn crisp.
- Add chopped potatoes and cook on high flame for 2 minutes, stirring frequently.
- Turn the flame to medium and spread the potato pieces in a single layer. Cook for 2-3 minutes, stir and repeat the process till potatoes get a nice crust.
- Add turmeric powder and mix well.
- Continue to cook till the potatoes are cooked. It will take 10-15 mins depending on the quality and pieces size of the potatoes.
- Turn the flame to low and add red chili powder, coriander powder, garam masala (optional), and salt. Mix well.
- Add a few curry leaves and saute the leaves till aromatic.
- Crisp Potato Fry is ready. Serve hot