From the recipe box
Aloo Fry (Simple South Indian Potato Fry)
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Potato
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Serves
- 4
Ingredients
- 4medium potatoes, peeled and cut into small ½-inch cubes
- for soakingWater
- to tasteSalt
- 1-1½ teaspoonsred chili powder (adjust based on spice preference)
- ¼ teaspoonturmeric powder
- to tasteSalt
- 2-3 tablespoonsoil
- ½ teaspoonmustard seeds
- ½ teaspooncumin seeds (jeera)
- 1 teaspoonsplit urad dal
- 1 teaspoonchana dal
- 5-6curry leaves
- ¼ teaspoonhing (asafoetida)
Notes & Tips
- The secret to a really good aloo fry is small cubes, dry potatoes, and patience.
- Soaking the potatoes removes extra starch, which helps create a better texture and prevents the pieces from sticking together.
- A well-seasoned cast iron pan gives the best crispy texture because it holds heat well and allows the potatoes to roast. Make sure the cast iron is properly seasoned before using.
- If you are newer to cooking, a non-stick pan is completely fine and easier to manage.
- Do not keep stirring constantly. Let the potatoes sit and develop a crust before flipping.
- If the potatoes brown too quickly before becoming tender, lower the heat and continue cooking slowly.
- This is a simple everyday kura where the flavor comes from the tempering, chili, turmeric, and perfectly cooked potatoes.
Step by step
Method
- 01
Peel the potatoes and cut them into small, even ½-inch cubes. Keeping the cubes small helps them cook evenly and gives more crispy edges.
- 02
Soak the chopped potatoes in water for 10-15 minutes. This helps remove excess starch and prevents the potatoes from becoming sticky while cooking.
- 03
Drain the potatoes and pat them completely dry. This step is important — wet potatoes will steam instead of fry.
- 04
Heat oil in a well-seasoned cast iron pan. Once hot, add mustard seeds and let them splutter.
- 05
Add cumin seeds, urad dal, chana dal, curry leaves, and hing. Allow the tempering to become fragrant.
- 06
Add the potatoes and mix well so the oil coats all the pieces.
- 07
Add salt. Mix gently until the potatoes are evenly coated.
- 08
Cook on medium heat, stirring occasionally. Let the potatoes sit undisturbed for a few minutes between stirring so they develop a crispy golden layer.
- 09
Then cook with the lid on, on low heat for a few minutes to let it cook inside.
- 10
Once the potatoes are crunchy outside, and soft inside, add turmeric powder and red chili powder.
- 11
Serve hot with rice, dal, rasam, sambar, or curd rice.
