This aloo fry recipe is the most frequently prepared one in my kitchen. I make it atleast once in a week for my kids lunch box, as they like to have their side dish plain without onions or tomatoes. As per the name ‘Easy potato fry’, it’s really a very simple veggie that can be prepared in a jiffy. It goes very well with sambar, rasam, curd rice and we can even use it as a filling in chapati too. I have added a twist to regular one and used besan flour for extra coating and crispiness. Ok,let’s go to the preparation.
Checkout my other similar fry recipes
1. Don’t chop the potato too small, as it turns mushy when cooking. Chop it into medium sized pieces.
2. Chop all the pieces evenly, so it gets cooked evenly inside.
3. Soaking the potato in cold water is optional. But it helps to get rid of extra starch and gives crispy potatoes.
4. Addition of garlic and fennel seeds is optional, but it adds nice flavour to the aloo fry recipe.
5. Use a non-stick pan or iron skillet to get well roasted potatoes.
6. Adjust chilli powder as per spice level required for this easy potato fry .
7. For variation sambar powder can be replaced with amchur powder.
8. Instead of besan flour, rice flour can also be used for crispiness.
9. Always fry in low flame for even cooking and avoid burning of potatoes.
10. Don’t stir/mix too much, as the potatoes break and turns mushy.