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Veganbell’s Indian Vegan Cookbook

Crispy Masala Aloo

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Crispy Masala Aloo

Easy to prepare Crispy Masala Aloo (basically fried & spiced potatoes) is here and it’s incredible.

Let’s go!

Crispy Masala Aloo
5 from 1 vote

Crispy Masala Aloo

Easy to prepare, vegan, crispy masala aloo (spiced fried potatoes) recipe.
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Course Snacks
Cuisine Indian
Keyword cripsy, cripsy masala aloo, fried potatoes
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 3 people
Calories 509kcal
Author Veganbell

Recipe Video


  • 1.5 tablespoons salt
  • 1 teaspoon pepper
  • 2 tablespoons onion powder
  • 1.5 tablespoons garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon dried mango powder
  • 5 large potatoes washed, peeled, and cut into bite-size pieces
  • Oil to deep-fry


  • In a mixing bowl, combine salt + pepper + onion powder + garlic powder + chili powder + dried mango powder. Set aside.
  • In a large bowl, add 5 cups of cold water (or tap water + ice cubes). Add potato pieces and let them soak for about an hour.
  • *After 1 hour* Remove the potatoes and pat-dry using a paper towel.
  • Set a cast-iron over high heat. Add oil to deep-fry.
  • Once it's hot, turn down the heat to medium. Add the potatoes and deep-fry for 10-15 minutes, or until golden.
  • Remove the fried potatoes to a large bowl. Add about 2-3 tablespoons of the masala and toss to mix. You can save the rest of the masala for later use.
  • Serve hot.


  1. Prior to deep-frying the potatoes, I soaked them in cold water for about an hour. This removes excess potato starch + prevents them from sticking together and also makes them crispier.
  2. Don’t forget to dry them before you dip them in hot oil. A simple pat-dry using a paper towel works well.


Calories: 509kcal | Carbohydrates: 60g | Protein: 7g | Fat: 29g | Saturated Fat: 2g | Sodium: 3522mg | Potassium: 1300mg | Fiber: 8g | Sugar: 3g | Vitamin A: 198IU | Vitamin C: 57mg | Calcium: 52mg | Iron: 3mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!


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Incredible how a couple of spices made this recipe FLY!