📝 About This Recipe
A crown jewel of Bene Israel Jewish cuisine, Alu Makala is a masterclass in texture, transforming humble tubers into glass-shattering, golden nuggets of joy. Traditionally served at festive meals and weddings, these potatoes are double-fried using a unique method that ensures a fluffy, creamy interior and a deeply caramelized, crunch-filled exterior. Infused with a hint of turmeric and finished with a bright, spicy dry rub, they represent the perfect marriage of Indian aromatics and Kosher culinary tradition.
🥗 Ingredients
The Potatoes
- 2 pounds Russet or Maris Piper Potatoes (peeled and cut into uniform 1.5-inch chunks)
- 1/2 teaspoon Turmeric Powder (for the parboiling water)
- 1 tablespoon Kosher Salt (for the parboiling water)
- 3 cups Neutral Oil (such as sunflower or grapeseed for deep frying)
The Spice Dusting
- 1 teaspoon Kashmiri Red Chili Powder (provides vibrant color and mild heat)
- 1/2 teaspoon Dry Mango Powder (Amchur) (adds a signature tangy kick)
- 1/2 teaspoon Roasted Cumin Powder (adds earthiness)
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Peel the potatoes and cut them into large, even chunks (about 1.5 inches). Keeping them large prevents them from falling apart during the double-fry process.
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2
Place the potato chunks in a large pot and cover with cold water. Add 1 tablespoon of kosher salt and 1/2 teaspoon of turmeric powder.
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3
Bring the water to a boil, then reduce to a simmer. Cook the potatoes for about 8-10 minutes. They should be 'parboiled'—tender on the outside but still firm in the center.
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4
Drain the potatoes thoroughly in a colander. Give the colander a gentle shake to roughen up the edges of the potatoes; these starchy bits will become the extra-crispy parts later.
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5
Spread the potatoes on a wire rack or a clean kitchen towel and let them air dry for at least 15 minutes. Removing surface moisture is critical for maximum crunch.
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6
In a small bowl, whisk together the Kashmiri chili powder, amchur, roasted cumin, salt, and black pepper. Set this spice mix aside.
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7
Heat the neutral oil in a heavy-bottomed pot or wok (kadai) to 325°F (160°C). This is the 'blanching' fry.
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8
Carefully lower the potatoes into the oil in batches. Fry for 5-7 minutes until a light crust forms, but they haven't yet turned dark brown. Remove with a slotted spoon and drain on paper towels.
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9
Increase the heat of the oil to 375°F (190°C). This high-heat second fry is what creates the 'Makala' (crispy) texture.
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10
Return the potatoes to the hot oil. Fry for another 3-4 minutes, stirring occasionally, until they are a deep, mahogany golden brown and sound hollow when tapped.
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11
Transfer the hot potatoes to a large stainless steel bowl. While they are still glistening with oil, sprinkle the spice mixture over them.
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12
Toss the potatoes vigorously to ensure every nook and cranny is coated in the aromatic spices.
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13
Garnish with fresh cilantro and serve immediately while piping hot.
💡 Chef's Tips
Choose starchy potatoes like Russets for the best results; waxy potatoes won't get that iconic fluffy interior. Do not skip the air-drying step after parboiling, as excess water will cause the oil to splatter and make the potatoes soggy. If you don't have amchur (mango powder), a tiny squeeze of fresh lime juice at the very end can provide the necessary acidity. Keep the oil temperature consistent by frying in batches; overcrowding the pot will drop the temperature and lead to oily potatoes. For an even deeper flavor, you can add a pinch of Chaat Masala to the final spice dusting.
🍽️ Serving Suggestions
Serve as a side dish alongside a traditional Bene Israel Coconut Fish Curry. Pair with a cooling mint-cilantro chutney for a perfect appetizer. Excellent as a festive accompaniment to Saffron Pilau or Biryani. Enjoy with a cold glass of sweetened Nimbu Pani (Indian Lemonade). Works beautifully as a crunchy element next to a simple Daal and rice meal.