Gluten-Free Fried Aloo
Discover the perfect balance of crispy, golden indulgence and gluten-free goodness with this Gluten-Free Fried Aloo recipe! Featuring tender russet potato wedges coated in a flavorful batter made from chickpea flour and cornflour, this dish is infused with aromatic spices like turmeric, cumin, and red chili powder for a bold flavor punch. Quick to prepare and fry to perfection in just 30 minutes, these gluten-free fried potatoes are finished with a zesty drizzle of fresh lemon juice and a sprinkle of cilantro, adding a refreshing brightness to every bite. Ideal as a crunchy snack, side dish, or appetizer, this recipe guarantees crowd-pleasing results while being entirely gluten-free and bursting with flavor. Serve it hot with your favorite chutney or dipping sauce for a crispy treat everyone will savor!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 0.5 cup Cornflour
- 0.25 cup Chickpea flour (besan)
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
- 2 cups for frying Vegetable oil
Instructions
Peel and cut the russet potatoes into thick wedges.
Rinse the cut potatoes under cold water to remove excess starch, then pat them dry with a kitchen towel.
In a mixing bowl, combine the cornflour, chickpea flour, ground turmeric, ground cumin, red chili powder, and salt.
Slowly add water to the mixture while continually stirring to form a smooth batter with a consistency similar to pancake batter.
Add the potato wedges into the batter, ensuring they are well-coated.
Heat the vegetable oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
Carefully drop a few battered potato wedges into the hot oil without overcrowding the pan. Fry in batches if necessary.
Fry the potatoes until golden and crispy, about 5-7 minutes per batch, turning occasionally with a slotted spoon.
Remove the fried potatoes with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining battered potato wedges.
Once all the potatoes are fried, sprinkle them with fresh cilantro and drizzle with lemon juice.
Serve the Gluten-Free Fried Aloo hot as a snack with chutney or as a delicious side dish.
Nutrition Facts
Calories |
4636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 423.2 g | 543% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 224.1 g | 81% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 12.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4439 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
