Looking for a quick, easy, and incredibly tasty side dish? This Spicy Tawa Aloo Fry, also known as Chatpata Aloo, is the perfect answer! Inspired by a wonderful Maharashtrian home-style recipe, this dish transforms simple potatoes into a ‘chatpata’ (tangy and spicy) delight that will make you forget restaurant-style sides.
It’s cooked on a ‘tawa’ (griddle), which gives the potatoes a lovely texture in just a few minutes. This recipe is perfect for beginners, uses common pantry spices, and is ready in under 15 minutes. It’s a versatile dish that pairs beautifully with dal-rice, roti, or paratha. Let’s learn how to make this amazing spicy potato side dish!
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Ingredients List:
- 1 large Potato (about 250g), preferably new potatoes
- 1-2 tablespoons Oil (any cooking oil)
- Salt to taste
- 1 teaspoon Red Chilli Powder (or to taste)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala Powder
- 1/2 teaspoon Chaat Masala
- Fresh Coriander Leaves, finely chopped (for garnish)
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Step-by-Step Instructions:
- Prep the Potatoes: First, wash, peel, and cut your potatoes into medium-thick slices or wedges. Wash them again to remove excess starch and pat them dry.
- Heat the Pan: Place a tawa (griddle) or a flat frying pan on the stove. Add a little oil and let it get nice and hot.
- Cook the Potatoes: Carefully place the potato slices on the hot tawa. Cook them on medium heat for about 5-7 minutes.
- Flip and Sauté: Keep stirring or flipping them every few minutes so they cook evenly on all sides. These potatoes cook very quickly.
- Add the Spices: Once the potatoes are cooked and tender, turn the heat to an absolute low. This is very important to ensure your spices don’t burn.
- Mix the Masalas: Add all the dry spice powders: salt, red chilli powder, turmeric, garam masala, and the star ingredient, chaat masala.
- Toss and Sauté: Gently toss everything together, making sure each potato piece is well-coated with the masalas. Sauté for another 1-2 minutes on low heat.
- Garnish and Serve: Finally, add a generous amount of freshly chopped coriander leaves, give it one last mix, and turn off the heat. Your Spicy Tawa Aloo Fry is ready to serve!.
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Cooking Tips for Better Results:
- Use New Potatoes: The recipe suggests using new potatoes, as they cook faster and hold their shape well.
- Hot Pan is Key: Make sure your tawa or pan is very hot before adding the potatoes. This helps in getting a nice texture.
- Low Heat for Spices: Always add dry spice powders on low heat. This prevents them from burning, which can make the dish taste bitter.
- Don’t Overcrowd: Cook the potatoes in a single layer if possible. If you are making a larger batch, use a bigger pan or cook them in batches.
Variations:
- Vegan Version: This recipe is naturally vegan and gluten-free.
- Spicy Version: Add some finely chopped green chillies along with the potatoes for an extra kick of heat.
- Kids-Friendly Version: Reduce the red chilli powder significantly and skip the garam masala. The chaat masala will still give it a fun, tangy flavour that kids love.
- Herb Version: Add a pinch of dried fenugreek leaves (kasuri methi) along with the other spices for a different, restaurant-style aroma.
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Serving Suggestions:
- This Spicy Tawa Aloo Fry is a perfect side dish for a simple meal of dal and rice.
- It tastes fantastic wrapped in a hot roti, chapati, or paratha.
- Serve it as a quick snack or appetizer with a side of ketchup or mint chutney.
FAQs (Frequently Asked Questions):
Q1: What kind of potatoes are best for this Tawa Aloo Fry?
Ans: The new potatoes, but any all-purpose potato, like Yukon Gold or red potatoes, will work well as they hold their shape.
Q2: My spices burned. What did I do wrong?
Ans: You must turn the heat to very low before adding the dry spices like chilli powder and garam masala. They burn very quickly on high heat.
Q3: Can I make this Spicy Potato Side Dish without Chaat Masala?
Ans: Yes, you can. Salt and chilli powder are also delicious on their own. However, chaat masala adds that special tangy, ‘chatpata’ flavour. You could add a squeeze of lemon juice at the end as a substitute.
Q4: Can I bake these potatoes instead of frying?
Ans: Yes, for a healthier version, you can toss the potato slices with oil and all the spices, spread them on a baking sheet, and bake in a hot oven (200°C / 400°F) until cooked and crispy.
Also Read – Leftover Chapati Vadi: Crispy Snack Recipe
Easy Tawa Aloo Fry: Spicy Potato Side Dish Recipe
Ingredients
- 1 large Potato (about 250g), preferably new potatoes
- 1-2 tablespoons Oil any cooking oil
- Salt to taste
- 1 teaspoon Red Chilli Powder or to taste
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala Powder
- 1/2 teaspoon Chaat Masala
- Fresh Coriander Leaves finely chopped (for garnish)
Instructions
- Prep the Potatoes: First, wash, peel, and cut your potatoes into medium-thick slices or wedges. Wash them again to remove excess starch and pat them dry.
- Heat the Pan: Place a tawa (griddle) or a flat frying pan on the stove. Add a little oil and let it get nice and hot.
- Cook the Potatoes: Carefully place the potato slices on the hot tawa. Cook them on medium heat for about 5-7 minutes.
- Flip and Sauté: Keep stirring or flipping them every few minutes so they cook evenly on all sides. These potatoes cook very quickly.
- Add the Spices: Once the potatoes are cooked and tender, turn the heat to an absolute low. This is very important to ensure your spices don't burn.
- Mix the Masalas: Add all the dry spice powders: salt, red chilli powder, turmeric, garam masala, and the star ingredient, chaat masala.
- Toss and Sauté: Gently toss everything together, making sure each potato piece is well-coated with the masalas. Sauté for another 1-2 minutes on low heat.
- Garnish and Serve: Finally, add a generous amount of freshly chopped coriander leaves, give it one last mix, and turn off the heat. Your Spicy Tawa Aloo Fry is ready to serve!.
