Sindhi Aaloo | Aaloo Fry is a delicious side dish. It is crisp on the outside and soft inside, a favourite with all. And you can never go wrong with them. Anyways who doesn’t like fried potatoes?
Potatoes are a staple globally, they are easily accessible, affordable, delicious, easy to prepare. They taste wonderful on their own and yet go well with just about anything.
Today’s recipe Sindhi Aloo | Potato Fry is from the Sindhi Cuisine. The potato fry can be served for different courses of the meal. You can serve them with Koki or Seyu for breakfast. You can also serve them as a side dish for lunch with Methi Matar wara Chawara. Sai Bhaji, Bhuga Chawara and Sindhi Aloo is combo, which is served for dinner. And if you want to indulge in some evening bite, just grab these fried potatoes and enjoy with a slice of bread. Sindhi Aaloo is a favourite dish of almost all Sindhi’s. I am sure anyone can fall for these fried potatoes, they are super addictive.
Ingredients for Sindhi Aaloo | Aaloo Fry
Potatoes: After peeling the potatoes, cut them into cubes. To avoid discolouring keep them immersed in water.
Oil: Vegetable oil, Olive Oil or any other cooking oil is perfect to cook the potatoes.
Seasoning: Basic seasoning like turmeric powder, chilly powder, coriander powder and salt go into these potatoes. Half a teaspoon of dry mango powder adds to the flavour.
How to make Sindhi Aaloo | Aaloo Fry ?
Sindhi Aaloo is a simple dish to make where you need just potatoes and some spices.
Begin by peeling the potatoes, washing them and cutting them into cubes.
Now heat about a cup of oil in a Kadai.
Add the potatoes and sprinkle salt. Saute the potatoes for 2-3 minutes. Simmer the flame.
Cover with a lid and cook. Stirring them at regular intervals is important, else the potatoes might stick at the bottom.
After the potatoes are soft, increase the flame to full. Let the potatoes become a little crisp.
Now drain out all the oil and add spices to the potatoes. Mix well, simmer and cook for 2-4 minutes. This will coat the potatoes with spices and make them flavorful.
How to Serve Sindhi Aaloo | Poato Fry ?
Serve the Sindhi Aaloo as a side dish to Dals and Curries or serve them in Sindhi style –
Sai Bhaji, Bhuga Chawara & Sindhi Aaloo
Koki with Sindhi Aaloo
Seyu and Sindhi Aaloo is a traditional breakfast combo.
Bread with Aaloo
Thooma wara Chawaran with Sindhi Aaloo
Methi Mattar wara Chawara with Sindhi Aaloo
Basic Khichadi with Sindhi Aaloo
Dal Chawara Aaloo
Why should I make Sindhi Aaloo | Potato Fry ?
Sindhi Aaloo is a favourite of kids and adults.
It is easy to make. It is ready in under 30 minutes.
The fried potatoes are perfect as a travel food or to pack in a lunch box.
Fried Potatoes pairs well with most dals and curries.
It is super delicious.
I am updating Sindhi Aloo for the Theme Pick One Ingredient and Make Three. I have picked Potato, and these Aloos are a total hit.
Sindhi Aaloo | Aaloo Fry
- Kadai / Wok / Pan
- 5 Potatoes cut into cubes
- 1/4 tsp Turmeric Powder
- 3/4 tsp Kashmiri Chilly Powder
- 1/2 tsp Amchur / Dry Mango Powder
- 1/2 tsp Coriander powder
- Salt to taste
- Peel and wash the potatoes. Cut them into cubes.
- Heat about 1 cup of oil in a kadai / wok or a pan.
- Add the potatoes, sprinkle salt and saute for 2-3 minutes.
- Simmer the flame to very low. Now cover and cook the potatoes until they are soft and well cooked.
- Increase the flame to full and let the potatoes become a little crisp.
- Now remove the excess of oil from the pan.
- Sprinkle the spices, cover and cook again until the potatoes get well coated with the spice powders.
- Cover and cook for 2-4 minutes for flavours to seep in.