Aloo Katli / Crispy Potato Fry by @samsweetandspicetreats

20 min

4 servings

🥔

900 g

Potatoes

🌶️

1 tsp

Red chilli powder

🌶️

1 tsp

Red chilli

🫙

5 ml

Turmeric powder

🧂

3 g

Salt

🫙

2 ml

Cumin seeds

🌱

2 ml

Nigella seeds

🍛

2 g

Curry leaves

🫗

120 ml

Oil

  1. Peel
    • potatoes

    Peel the 3 large potatoes and slice them thinly into evenly sized rounds.

  2. Heat
    • vegetable oil

    Heat 1/2 cup vegetable oil in a wok over medium-high heat until hot.

  3. Add
    • cumin seeds
    • nigella seeds
    • crushed red chili

    Add cumin seeds, nigella seeds, crushed red chili, and curry leaves to the hot oil. Fry until fragrant and slightly darker, about 30 to 60 seconds.

  4. Add
    • potatoes
    • red chilli powder
    • Oil

    Add the sliced potatoes to the seasoned oil. Sprinkle in red chilli powder, ground turmeric, and salt.

  5. Toss
    • potatoes
    • Oil

    Gently toss once to coat every potato slice with the oil and spices. Cook uncovered over high heat for 2 minutes.

  6. Reduce
    • potatoes

    Cover the wok with a lid and reduce the heat to low. Cook for 6 to 8 minutes until the potatoes are tender and browned underneath.

  7. Serve
    • potatoes

    Avoid frequent stirring so the bottom potato slices become crisp. Serve the crispy potato fry hot.

Aloo Katli / Crispy Potato Fry by @samsweetandspicetreats

20 min

4 servings

🥔

900 g

Potatoes

🌶️

1 tsp

Red chilli powder

🌶️

1 tsp

Red chilli

🫙

5 ml

Turmeric powder

🧂

3 g

Salt

🫙

2 ml

Cumin seeds

🌱

2 ml

Nigella seeds

🍛

2 g

Curry leaves

🫗

120 ml

Oil

Preparation Steps

  1. Step 1/7

    Peel the 3 large potatoes and slice them thinly into evenly sized rounds.

    🥔potatoes
    🔪chef's knife
    🪵cutting board

  2. Step 2/7

    Heat 1/2 cup vegetable oil in a wok over medium-high heat until hot.

    🫗vegetable oil
    🍳wok

  3. Step 3/7

    Add cumin seeds, nigella seeds, crushed red chili, and curry leaves to the hot oil. Fry until fragrant and slightly darker, about 30 to 60 seconds.

    🫙cumin seeds
    🌱nigella seeds
    🌶️crushed red chili
    🍛curry leaves
    🍳wok
    🥄spatula

  4. Step 4/7

    Add the sliced potatoes to the seasoned oil. Sprinkle in red chilli powder, ground turmeric, and salt.

    🥔potatoes
    🌶️red chilli powder
    🫙ground turmeric
    🧂salt
    🍳wok
    🥄measuring spoons

  5. Step 5/7

    Gently toss once to coat every potato slice with the oil and spices. Cook uncovered over high heat for 2 minutes.

    🥔potatoes
    🍳wok
    🥄spatula

  6. Step 6/7

    Cover the wok with a lid and reduce the heat to low. Cook for 6 to 8 minutes until the potatoes are tender and browned underneath.

    🥔potatoes
    🍳wok
    ✨lid

  7. Step 7/7

    Avoid frequent stirring so the bottom potato slices become crisp. Serve the crispy potato fry hot.

    🥔potatoes
    🍳wok
    🥄spatula

Composition

Ingredients

Types

Vegetables, Seasonings, Spices, Herbs

Ingredients

Potatoes, Red chilli powder, Red chilli, Turmeric powder, Salt, Cumin seeds, Nigella seeds, Curry leaves, Oil

Notes

Potatoes (large, sliced thinly and equally), Red chilli (crushed), Salt (to taste), Curry leaves (a few)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Plant-based

Calories

310 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 43g, Dietary fiber: 5g, Total fat: 14g, Saturated fat: 2g, Sugar: 2g

Nutritional Information

Minerals

Potassium: 620mg, Sodium: 300mg, Iron: 2mg, Magnesium: 42mg

Vitamins

Vitamin C: 22mg, Vitamin B6: 0.5mg, Vitamin K: 4mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

chef's knife, cutting board, wok, spatula, measuring spoons, lid

Appliances

Stove

Type

Type

Type Of Dish

Side Dish, Snack, Appetizer

Occasions

Ramadan, Sehri, Iftar, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Crispy, Tender, Soft-centered, Lightly chewy

Flavors

Spicy, Savory, Earthy, Aromatic, Pungent

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat in a pan to restore crispness), freezer : 1 month (Store in a freezer-safe airtight container,Texture may soften after thawing,Reheat directly in a pan or oven)