Description
'Aloo' is potato, 'Tareko' means deep/shallow fried. Boiled (or raw) potatoes cut into wedges, dusted with spices like turmeric and chili powder, and shallow-fried in generous oil until the surface is ultra-crispy. The 'Spicy French Fries' loved by kids and adults alike in Nepali homes.
Restaurants serving Aloo Tareko
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Potatoes
- Turmeric
- Chili powder
- Salt
- Mustard oil(or Cooking oil)
Instructions
- [Authentic Recipe]
- [Potato Prep]: Cut potatoes skin-on (or peeled) into wedges or thick batons.
- [Dust Spices]: Rub turmeric, chili powder, salt, and a little garlic paste into potatoes (some homes sprinkle rice flour for crispiness).
- [Shallow-fry]: Heat generous mustard oil (or veg oil) in a pan, arrange potatoes without overlapping, flipping until the surface is crispy golden brown.
Learn more Spice, substitutes, tips
Key spices
Turmeric、Chili powder
Substitutes at Japanese supermarkets
(Can be perfectly made homemade with JP ingredients)
Pairing
Nepali Beer / Ketchup / Chiya(Milk Tea)
Trivia
If cumin-scented 'Aloo Jeera' is a set meal side, this 'Aloo Tareko' is the ultimate beer companion or kids' snack. The contrast between the crispy spiced exterior and fluffy interior is universally loved.
Eating tips & etiquette
Pinch and eat with fingers straight away as a snack or appetizer while piping hot. If not spicy enough, dip in ultra-spicy Nepali chili sauce or tomato ketchup.
Allergen
None