Ingredients
Servings 6
- 2 1/4 pounds small waxy potatoes festkochend, about 1 1/2 to 2 inches across, preferably not refrigerated
- 1 teaspoon ground turmeric
- 1 tablespoon fine sea salt plus more to finish
- About 6 cups neutral oil sunflower or peanut, enough to cover the potatoes
Nutritional Facts
Nutrition Facts
Aloo makalla
Amount per Serving
Calories
120
% Daily Value*
Fat
0.3
g
0
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.01
g
Sodium
1193
mg
52
%
Potassium
783
mg
22
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
12
IU
0
%
Vitamin C
15
mg
18
%
Calcium
18
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Peel the potatoes and put them in a pan of cold water with the turmeric and salt. Bring to the boil and cook for 5 to 7 minutes, until a knife meets resistance at the centre.
- Drain, spread on a tea towel and let them dry and cool for at least 15 minutes.
One of my favorite sights: aloo makala frying slowlyHeat the oil in a deep, heavy pan to about 300°F. Add the potatoes in one layer and fry for 30 to 40 minutes, turning occasionally, until the shell is hard.- Optional (adaptation, to test): for a crisper finish, lift them out, raise the oil to 350°F and return them for 2 to 3 minutes. Judge by the hardness of the shell as well as the colour, and stop before brown.
- Drain on paper and salt lightly. Serve at once.
