Gluten-Free Fried Aloo

Crisp, golden perfection meets bold, aromatic spices in this Gluten-Free Fried Aloo recipe, a must-try for anyone seeking a flavorful and allergy-friendly twist on classic fried potatoes! Tender russet potato wedges are coated in a spiced batter made from cornflour and chickpea flour, infused with the warming notes of turmeric, cumin, and a hint of heat from red chili powder. Fried to crunchy perfection and garnished with fresh cilantro and a zesty drizzle of lemon juice, this dish is perfect as a savory snack or side dish. With an easy-to-follow, gluten-free process that delivers irresistible crispiness, this recipe is ideal for satisfying your cravings without compromise. Serve it hot with your favorite chutney for an unforgettable experience!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel and cut the russet potatoes into thick wedges.

Step 2

Rinse the cut potatoes under cold water to remove excess starch, then pat them dry with a kitchen towel.

Step 3

In a mixing bowl, combine the cornflour, chickpea flour, ground turmeric, ground cumin, red chili powder, and salt.

Step 4

Slowly add water to the mixture while continually stirring to form a smooth batter with a consistency similar to pancake batter.

Step 5

Add the potato wedges into the batter, ensuring they are well-coated.

Step 6

Heat the vegetable oil in a deep frying pan over medium heat until it reaches 350°F (175°C).

Step 7

Carefully drop a few battered potato wedges into the hot oil without overcrowding the pan. Fry in batches if necessary.

Step 8

Fry the potatoes until golden and crispy, about 5-7 minutes per batch, turning occasionally with a slotted spoon.

Step 9

Remove the fried potatoes with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

Step 10

Repeat the frying process with the remaining battered potato wedges.

Step 11

Once all the potatoes are fried, sprinkle them with fresh cilantro and drizzle with lemon juice.

Step 12

Serve the Gluten-Free Fried Aloo hot as a snack with chutney or as a delicious side dish.

Nutrition Facts

Serving size	1507 grams (1507.0g)

Amount per serving	% Daily Value*
Calories	4636

Total Fat 423.20g	543%
Saturated Fat 60.40g	302%
Polyunsaturated Fat 268.80g
Cholesterol 0mg	0%
Sodium 2491mg	108%
Total Carbohydrate 224.10g	81%
Dietary Fiber 20.90g	75%
Total Sugars 12.30g
Protein 32.10g	64%

Vitamin D 0IU	0%
Calcium 155mg	12%
Iron 12mg	66%
Potassium 4439mg	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.

Source of Calories

Fat: 78.8%

Protein: 2.7%

Carbs: 18.5%