Crispy Potatoe With Aioli & Spicy Tomato Sause


    Potatoes (Aloo) – 4 cups, half-cooked (for 8-10 minutes), cut in cubes

    Oil (Tel) – ½ cup for shallow frying

    For Salsa sauce:

    Tomato(Tamatar) – 2 cups, finely chopped

    Fresh red chilli(Taaza Lal Mirch) – 1 finely chopped

    Oil(Tel) – 1 tsp

    Salt(Namak) – ½ tsp or to taste

    Vinegar(Sirka) – 2 tsp

    Ground black pepper (kuti hui Kali mirch)– ½ tsp or to taste

    Water(Paani) – 2-3 tbsp

    For Aioli:

    1 egg yolk (Ande ka peela)

    Olive / veg oil (Jaitun ka tel/Sadaran Tel) – ¼ cup

    Lemon juice (Nimboo ka ras) – 1tbsp

    1 garlic clove (Lehsun), finely chopped

    Salt (Namak) – ½ tsp or to taste

    Ground black pepper (kuti hui Kali mirch)– ¼ tsp

preparation method

Step 1 – In a tsp of oil, add red chilli, tomato, salt and cook on low flame. Add vinegar, black pepper and mix.

Step 2 – To make aioli, combine egg yolk, a garlic clove, salt and lemon juice in a dry, clean bowl. Whisk well. Add 2 tbsp of olive/ veg oil and whisk, till it completely mixes with the other ingredients in egg yolk till it is fluffy. (It is important for the oil to mix completely or it may split the yolk).Pour remaining oil into the mixture and whisk simultaneously. Add ¼ tsp of black pepper

Step 3 – Add 2 -3 tbsp of water to the tomato salsa and stir it, on low flame.

Step 4 – In about ½ cup of oil, shallow fry potato pieces till it is golden brown. Put on a paper napkin to soak excess oil and sprinkle salt over it. Serve with tomato salsa and aioli.


Serves 3 - 4

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:15 Mins Cook: 15 to 30 minutes

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