Aloo Recipes

Aloo Chaat recipe


3 potatoes, peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
tamarind chutney
mint chutney
chopped coriander leaves for garnish
optional garnish – chopped onion, tomato julienne, fresh pomegranate seeds oil for frying.

Method – how to make aloo chat

Dice potatoes into a fairly large dice – 3/4 to 1 inch cubes.

Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.

In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.

Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate seeds.

Aloo Chana Chaat


3 potatoes, boiled, peeled, diced
1 can chick peas, drained
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
2 green chillis, deseeded, finely chopped
2 tbsp chopped coriander leaves
1 small onion, finely chopped
1 tomato, deseeded, medium chopped
juice of 1 to 1 1/2 lemons
salt to taste


In a bowl, combine all the ingredients. Mix well. Taste and adjust the chilli powder, salt and lemon juice to get a tancy and spicy taste.

Serve, in individual bowls. This can be served as a starter to a main meal or even as a salad in a Mughlai meal.

Aloo Samosa


225g flour
50 g ghee or clarified butter
1/2 tsp salt
1/2 tsp caraway seeds or ajwain
75 ml warm water

2 tbsp oil
1 tsp cumin seeds
1.5 cm. ginger, grated fine
1 tsp garam masala powder
2 c boiled, peeled, small diced potatoes
1 tsp red chilli powder
1 tsp mango powder
2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp chilli powder
salt to taste
1/2 c green peas, boiled in water with a little salt
2 green chillies, deseeded and chopped fine
1/2 c coriander leaves, chopped
1 tbsp lemon juice

oil for deep frying


To prepare the filling:
Heat the oil over medium heat. Add the cumin seeds. When they sizzle, add the coriander, red chilli, cumin and mango powders. Add the ginger and green chillis.

After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning.

Cover and cook for 1-2 minutes. Remove from heat and allow to cool.

Add the chopped coriander and mix well.

Stir in the garam masala powder, green chillies. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves.

To prepare the pastry:
Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch.

Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone. Now moisten the top edges and press them hard together.

Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.

Aloo Tikki


500g potatoes, boiled, peeled and mashed
25g cornflour
1/2 c green peas, boiled
juice of 1/2 a lemon
1 tsp cumin powder
1 tsp red chilli powder
salt to taste
oil for frying


Mix all the ingredients well, except the oil. Divide into 12 equal portions and make balls. Flatten each between the palms into discs.

Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.

Drain and pat dry on absorbant paper. Serve hot.

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