Spicy potatoes (alu or aloo) are a favorite street snack in India. Many prefer them flavored with tamarind, like in this recipe, which creates a combination of tanginess and saltiness. Spicy aloo makes a tasty appetizer served on pita chips or crackers.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Place clarified butter in a large skillet set over high heat.
- Add ginger and cumin seeds. Fry for 2–3 minutes.
- Add potatoes and chilies.
- Fry potatoes for 5–7 minutes in spices, until golden-brown.
- Add tamarind paste and salt, mixing until well combined. If potatoes are drying out, add 1–2 tablespoons of water as needed, as they must remain moist.
- Add cilantro, mixing well, and serve.
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