Potatoes are usually loved by all. People have ‘too much’ and ‘super-duper’ love for potatoes. They are the fourth most eaten foods across the world. It is one of the most versatile foods that get along with anything and everything. Besides being a baseline for other flavours, it is alone a complete package and a dish as well. They can be prepared in countless ways, that seems to be endless. Fried, baked, roasted, boiled or mashed, they are affordable and delicious.
Potatoes are the main ingredients of many dishes in India ranging widely from paranthas to the fritters, samosas, tikkis, and the list is never-ending. But potatoes are more loved when they are fried. Masala Aloo Fry is a light, crispy and flavourful snack made with boiled potatoes, spices and herbs. This homemade aloo fry is a bit different from others but it is the ultimate-heavenly snack. So, keep the what-to-eat thought at bay and gobble up the yummy snack to make your tummy happy! So what is Masala Aloo Fried ? Also known as aloo fry, it is a crunchy chips-like snack made with potatoes, and the magical mix of some common spices and fresh herbs.
But the surprising thing here is that the potatoes are not boiled but marinated and then are deep fried in oil. The not-so light snack is perfect for munching. They are flawlessly crisp and crunchy. These are subtle, yet carry very distinct flavours.
Belgium was the first country to enjoy fried potatoes in the 1680s. Potato derived from a Spanish term, patata. Potatoes were initially cultivated in Bolivia and South Peru and brought to India by the Portuguese. Isn’t it hard to believe that India was once without potatoes! Besides, in 1995, they became the first vegetable to grow in space.
Here’s the recipe for Masala Fried Aloo.
Ingredients:
- 1 kg potatoes
- 1 medium peeled ginger
- ½ cup finely chopped coriander
- 2 sprigs curry leaves
- 1 tbsp red chilli powder
- ½ tbsp garam masala
- 1 tbsp coriander powder
- 2 tbsp corn flour
- 1 tsp turmeric powder
- 1tbsp salt
- Oil
Method:
- Peel the potatoes and cut into thin circular slices, like chips, and soak them in water.
- Crush the ginger and garlic, together to form a paste. Set the paste aside.
- Put the peeled and circular sliced potatoes in a separate big bowl.
- Add red chilli powder, coriander powder, garam masala, crushed ginger-garlic paste, corn flour powder, salt and turmeric powder. Also, add in the coriander and curry leaves.
- Add a little water and mix well. Coat the potatoes properly and let the marinate sit for 20 minutes long, so as to infuse in the flavour.
- In a large skillet, heat the oil and add marinated potato pieces, one by one, in batches.
- Deep fry the potato chips until golden-brown and crisp.
- Drain the oil and set the chips aside on a plate.
- Serve hot while crisp on a banana leaf.
