Crispy Masala Aloo
Easy to prepare, fried & spiced potatoes are here and they’re incredible!
This was supposed to be a lets-just-add-some-spices-and-mix-it-with-fried-potatoes kinda recipe, but since it turned out so good, I am making a blog post and a YouTube video out of it. 🙂
The ingredients are really simple. To prepare the masala, I simply mixed salt, pepper, onion powder, garlic powder, chili powder, and dried mango powder (amchur) together.
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.
Don’t forget to dry them before you dip them in hot oil. A simple pat-dry using paper towel works well here.
Once they’re nice and golden, I quickly removed them from oil and mixed and tossed with the spices.
You’ll only need about 2 to 2.5 tablespoons of the spice mixture, so you can save the rest for later.
And that’s basically it. Serve hot.
Let’s do this!
BTW if you enjoyed this Indian-inspired recipe, I have more on my cookbook. Do check it out on Amazon. 🙂
Crispy Masala Aloo
Easy to prepare, vegan, crispy masala aloo (spiced fried potatoes) recipe.
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.
If you enjoyed this Crispy Masala Aloo recipe, check out this delicious Kidney Bean Burger I posted earlier.
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