Potato Fry | Bateta ni Fry | Aloo Fry Recipe
Updated: 6 days ago
Back in the USA, I remember going for picnics with my family and enjoying this dry curry on the beach! There's just something special about having Indian food on a picnic: it tastes so good out in the fresh air!
That's not to say that it doesn't taste good at home! In fact, this curry is a very popular recipe in our Gujarati homes. Each family may have a slight variation. The video above will teach you how to make this curry with ease! The key is how you cut the potatoes...I learnt this trick by being lazy one day! Well, what can I say? It paid off!
I hope you enjoy making and eating this curry like we do as a family. And next time you're going on a picnic, take this with you with some roti or even bread and butter...you'll be glad you did!
Crispy Potato Fry Recipe Cooking Time: 30 mins (approx)
Serves 4 People
· 1 ½ lb/680g Maris Piper (or best for chips) Potatoes
· 3 Tbspn Oil (Sunflower, Corn or Vegetable)
· ½ tspn Mustard Seeds
· ½ tspn Cumin Seeds
· ¼ tspn Turmeric
· ½ tspn Chilli Powder (Cayenne)
· 2 tspn Coriander-Cumin Powder
· 1 tspn Salt
· 1 tspn Ginger-Garlic-Chilli Paste
· 1 Tbspn Chopped Coriander for garnish
Peel and wash the potatoes.
Then cut like thick English chips but no longer than 10cm in length.
Get a non-stick frying pan and put it to heat on medium heat for a few minutes.
Add the oil and let it heat for a about 30 seconds.
Then add the mustard seeds. Cover with a lid to avoid spattering.
Once they start popping, add the cumin seeds and fry for a few seconds.
Add the potatoes.
Then add all the remaining spices (except the coriander) and mix well.
Cover and fry on medium high heat. Stir gently every 5 minutes or so, making sure the potatoes don’t burn and don’t break. Adjust the heat as needed.
Tip: Have the heat set so that the potatoes cook inside and crisp up outside, so not too high, not too low!
Turn the potatoes gently so all surfaces become crisp.
When the potatoes are cooked and you can break one easily with a spoon (this may take 20-25 minutes), remove the lid and fry for 1-2 minutes or until the potatoes are crisp.
Sprinkle with coriander. This is best served immediately.
To reheat, make sure you cover the pan with a lid and reheat on medium.
Or you can cool it down to room temperature if you're going on a picnic.