Curd fry Aloo
Curd fry Aloo

Ayushi Pandey



Prep Time

1 : 0

Cooking Time

0 : 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 1.85 g
Sat Fat 0.595 g
Salt 88.1 mg
Sugars 1.85 g
  • Other Items
  1. Boiled baby or small sized potatoes 7 to 8
  2. Hung Curd Or Thick Curd Half cup
  3. Salt As Per Taste
  4. Red Chilli Powder Half tsp
  5. Pepper Powder 2 pinch
  6. Coriander Powder 1 tsp
  7. Cumin Seeds(optional)
  8. Mango Powder 1 tsp(Optional)
  9. Fresh Coriander Chopped(optional)
  10. Oil For Frying
  1. Firstly peel the potatoes .
  2. Then take a bowl add potatoes in it.
  3. Add curd salt,Chilli powder,pepper powder and coriander powder.
  4. Marinate the potatoes and keep them in fridge for 1 hour.
  5. Now after 1 hour take them out and prick the Aloos with a fork so that the curd and masala should go inside the potatoes.
  6. Take a wok add oil.
  7. Add cumin seeds let it crackle.
  8. Add one by one potatoes in the oil..with the help of a fork and fry them.
  9. Now after they turn little crispy add mango powder(you can avoid this if you are not using in fast)
  10. Add more salt..chilli powder if needed.
  11. Take them out and garnish it with fresh coriander(optional).