Air fryer recipe · Sides
Achari Aloo
Baby potatoes tossed in tangy pickle spices, roasted until crackly and golden.
- 32 minTotal time
- 200°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 295kcal
- 6.1 gprotein
- 43.1 gcarbs
- 11.6 gfat
- 6.4 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baby potatoes400 g
- Achari masala1.5 tbsp
- Mustard oil1.5 tbsp
- Hung curd2 tbsp
- Fennel seeds1 tsp
- Nigella seeds0.5 tsp
Method
Par-boil the potatoes
Boil the baby potatoes whole until just fork-tender, then drain and let the steam escape. Lightly crush each one with the heel of your hand to crack the skin without breaking it apart. The cracks create craggy edges that crisp beautifully.
Toast the seeds
Warm the mustard oil and crackle the fennel and nigella seeds until fragrant, then take it off the heat. Stir in the achari masala so the pickle spices bloom in the warm oil. This step rounds off the raw bite of the masala.
Coat the potatoes
Combine the spiced oil with hung curd and salt, then fold the crushed potatoes through until evenly coated. The curd helps the masala stick to the cracked surfaces. Let them marinate 10 minutes for a deeper tang.
Spread out
Tip the potatoes into the basket in a single layer, cut sides exposed where possible. Avoid piling them so each one browns rather than steams. Drizzle any remaining spiced oil over the top.
Air-fry
Air-fry at 200C for 15 minutes, shaking the basket twice for even colour, until the skins are crisp and blistered. Finish with chopped coriander and a squeeze of lemon.
