Aloo Fries- Poato Fry - Andhra Telugu Recipes - Indian Vegetarian Food

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Recipe Text

    Deep Frying Method:


    • Potatoes – 500gms
    • Oil – For deep frying
    • Red Chili Powder – To Taste
    • Salt –To Taste
    • Turmeric Powder – Little

    Less Oil Fry:


    • Potatoes – 500gms
    • Cumin Seeds – 1tsp
    • Turmeric Powder – 1/4tsp
    • Salt –To Taste
    • Red Chili Powder – 2tsps
    • Oil – 4Tbsps

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Learn to prepare potato fry in two ways:

    1. Deep frying method

    2. Less Oil Fry

    Deep Frying Method:


    Wash and peel the potatoes. Cut the potatoes into thin slices with a knife or any slicer. Take the potato pieces into a bowl and wash them thoroughly. Washing the potatoes will remove the excess starch. Wash till the water in which potatoes are washed comes out clear. Drain the washed potato pieces into a colander.


    Heat a pan and add sufficient oil to deep fry the potatoes. Take a plate and spread a paper napkin. After frying the potatoes drain them on to the paper napkin to remove excess oil. When oil is sufficiently hot add some potato pieces and fry stirring. Fry the potato pieces on high heat, stirring, till crisp. Take the fried potatoes from the oil with a slotted ladle and drain them on the paper napkin which will soak excess oil.  After few minutes take these potato pieces into a bowl and add salt, turmeric powder and red chili powder. Add the spices as per taste and toss to coat the potato pieces. Transfer the spice coated fried potato pieces into a serving bowl. Fry the remaining potato pieces and coat them with spices. Cover the bowl of spicy and crispy fried potatoes with a paper napkin to retain crispness. Serve hot with plain rice.

    Less Oil Fry:


    Wash and peel the potatoes. Cut the potatoes into cubes with a knife. Take the potato pieces into a bowl and wash them thoroughly. Washing the potatoes will remove the excess starch. Wash till the water in which potatoes are washed comes out clear. Take a microwave safe bowl and add the washed potato pieces. Add 20ml water and place this bowl in over. Cover the bowl partially and cook on high power for 5 minutes. Observe that the potato pieces are JUST cooked. Do not overcook the potato pieces—they have to retain the shape without becoming mushy. Drain the cooked potato pieces into a colander.


    Heat a non stick pan and add oil to it. When oil is hot add cumin seeds and fry till they splutter. Add the cooked potato pieces and add salt and turmeric powder. Mix well and cook covered for 5 minutes on medium heat. Remove the lid and add red chili powder. Mix well and cook on medium heat stirring in between. Fry till the potato pieces are crisp. Serve hot with plain rice.

    Points to Notice:

    Potatoes contain lot of starch. For potato fry, removing the starch is very important. Potato pieces when fried (without removing the starch) change color to red fast without being crisp. This is because of the starch. So remove the starch by changing water and washing. When the water is clear and potato pieces immersed in water are clearly visible, that indicates there isn’t much starch in the potatoes.

    Cut vegetables into even sized pieces—then the pieces will be fried evenly till crisp.

    Cook the potato pieces in micro wave oven till they are JUST cooked. Over cooked potatoes become mushy when fried in less oil.

    In less oil cooking method, cover & cook the potato pieces on medium flame after adding salt. The moisture released after adding salt will allow the potato pieces to get cooked fully. The medium flame cooking will not allow the potato pieces to become mushy. So the potatoes are cooked fully and the less oil used here will make the potatoes crispy when cooked on medium heat. However keep a close watch and stir the potatoes in between to ensure they do not get burnt. Deep fried potatoes may even be served as a snack. 

    Enjoy !!!!!!!!!!!!!!

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    Our Earlier discussions on the Blog
    rajii said...

    Gayatri garu..
    I visited your blog very recently.You touched the deep routes of traditional cuisine..
    I have a small problem. Every time I fry aloo they stick to the pan and they become too soft to handle also. It becomes a lot of mess.It would be great if you give me any tip to get rid of this mess.
    Thanks in Advance

    November 20, 2010 12:25 PM

    Blogger Gayatri Vantillu said...

    Raji Garu,

    Generally while shallow frying potatoes we should use old potatoes (harvested and cold storaged). New crop potatoes are sticky. They consume lot of oil while frying and one needs to toss them more than stirring with a ladle. Non-stick pan can help to some extent in such cases

    December 3, 2010 6:59 AM

    Satya said...

    Hello Gayatri Garu...
    Nenu mee website chusanu chala bagundi mee explanation easy ga ardamai meru chupinchina vantalu easy ga cheyagaligela unnai. Thanks to you,they are really helpful to an amateur like me in cooking.
    Gayatri garu meeru vantakalatho patu vantalu chesedappudu use ayye konni chitkalu kuda chepthey inka helfful ga untundani anukuntunnanu. Nenu meru cheppina oil thakkuva unde aloo fry try chesanu kani adi ginnaku antukupoi meru chesinattu pieces laga ravatledu ala antukokunda undadanki em cheyamantaru

    July 19, 2010 6:07 PMDelete

    Blogger Gayatri Vantillu said...

    Satya Garu,

    Thanks for the feedback. Use a non-stick pan for aloo fries with less oil

    July 23, 2010 6:28 AM

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