Crispy Potato Fry – Aloo
Golden and flavorful Tawa Aloo – potatoes stir-fried in aromatic Indian tempering and spices, perfect as a high-fiber, gluten-free side or lunch-box treat.
Description
Tawa Aloo (Potato Fry)
Servings: 1 bowl (≈ 250 g) | Prep: 5 mins | Cook: 7 mins
Vegetarian
Gluten‑Free
High‑Fiber
Stove Top / Pan Fry
North/South Indian Fusion
135 kcal
Calories
22 g
Carbohydrates
2.1 g
Protein
4.8 g
Fats
2.8 g
Fiber
0.7 mg
Iron
230 mg
Sodium
Note: Values are approximate for 100g per serving, based on USDA data and light frying in oil.
🧄 Ingredients
- potatoes, peeled & cubed
- 1½–2 tbsp oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp urad dal
- 1–2 garlic cloves, chopped
- 1 sprig curry leaves
- ¼ tsp turmeric
- ½ tsp red chili powder
- ¼–½ tsp garam masala
- ⅛ tsp asafoetida (hing)
- ½ tsp salt (adjust to taste)
🍽️ Instructions
- Wash, peel and cube potatoes (~250 g). Immerse in water while preparing tempering.
- Heat oil, add mustard, cumin, urad dal; when they sputter, toss in garlic, curry leaves, asafoetida.
- Drain potatoes, drain well, add turmeric and toss. Fry on medium heat 3-4 min until golden.
- Add chili powder, salt, garam masala; keep stirring until potatoes are cooked and slightly crispy.
- Garnish optionally with cilantro and serve warm.
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Ingredients (plain text)
-
250 g potatoes, peeled & cubed
-
1½–2 tablespoons oil
-
¼ tsp mustard seeds
-
½ tsp cumin seeds
-
½ tsp urad dal
-
1–2 garlic cloves, chopped
-
1 sprig curry leaves
-
¼ tsp turmeric
-
½ tsp red chili powder
-
¼–½ tsp garam masala
-
⅛ tsp asafoetida
-
½ tsp salt (adjust to taste)
Additional information
| calories | 120-140 |
|---|---|
| Carbohydrates | 20-30 |
| Cooking Method | Stove Top |
| Fat | 4-6 |
| Fiber | 2- 4 |
| Protein | 2-4 |
| Cuisine Type | Bengali, Gujarati, North Indian, Punjabi, South Indian |
| Diet Type | Anything, Gulten-Free, Veg, Vegan |
| Health Goal | Energy boost, Healthy lifestyle |
| Prep Time | Under 10 mins |
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