Aloo Chana Chaat is a tasty chat made using potatoes and white chickpeas as main ingredients. This chat comes together quickly with just staple ingredients from your kitchen. Aloo Chana Chat is a healthy filler when craving for chat at home. Do try this at home and satisfy your chaat cravings in a healthy way.

Aloo Chana Chat is sure a healthy alternative to other chats as its guiltfree snack. I usually make the chat chutneys at home a day before so that making chat is very quick and easy. If you are ready with cooked chana and potatoes then this chat can be assembled in just few minutes.

About Aloo Chana Chat

Aloo Chana Chat is a healthy chat made using potatoes, white chickpeas, chat chutneys, spice powders, puri, onion, sev and coriander leaves. This is a guilt free snack that you can have anytime of the day.

Puri is added just for extra crunch so you can skip it if you don't have it. I usually have a pack of this puri dried version, I air fry them whenever needed that way it is not soaked in oil. You can replace it with cornflakes too.

This is one of the easy and quick chat you can make. If you have the ingredients ready, assembling chats is a breeze. You can cook chana and potatoes morning then assemble and serve the chat for evening snack.

These days chat chutneys both green chutney and sweet chutney is readily available in supermarkets. If you buy and use them then this chat can be made in very leass time.

If you are craving for chat in a hurry you can make this and enjoy. It satisfies your chat cravings and is whole some, filling and healthy too.

Similar Recipes

• Dahi puri
• Dahi papdi chat
• Pavi bhaji
• Makhana chat
• Aloo tikki chat

Aloo Chana Chaat Video

Aloo Chana Chat Ingredients

• Potato - Cook potatoes until soft. I used 4 medium sized potatoes.
• Chana - Soak white chickpeas overnight and pressure cook until soft.
• Chat Chutneys - Green chutney and sweet chutney is preferred to be used for this recipe.
• Spice powders - Red chilli powder, chat masala powder, and roasted cumin powders are added. I used all homemade spice powders.
• Puri, Sev - I crushed and added puris. I garnished with plain sev, these add extra crunch to the chat.
• Onion - Adding raw onion as garnish gives a nice taste.
• Coriander leaves - Add chopped coriander leaves for garnish, gives a fresh taste.
• Lemon juice - adds a tangy taste and moisture to the chat.

How to make Aloo Chana Chat Step by Step

1.Soak ½ cup chickpeas in water for 8 hours or overnight.

2.After 8 hours rinse it well and drain water. Add it to pressure cooker.

3.Add water till immersing level.

4.Pressure cook for 4 whistles. Switch off.

5.Let pressure release by itself.

6.Drain water completely.

7.Rinse potatoes well to get of dirt and mud - Rub and wash it at least 2-3 times. Then add 4 medium sized potatoes to a pressure cooker. Add water till half immersing level at least.

8.Pressure cook for 2 whistles. You can choose to boil or steam potatoes too. Make sure it is soft but not mushy.

9.Remove the potatoes from the cooker and add it to a bowl containing cold water.

10.Once it becomes warm peel off the skin from the potatoes.

11.Cut into small cubes. Set aside.

12.To a mixing bowl add cubed potatoes and cooked chana.

13.Add salt to taste, 2 tablespoon green chutney, 2 tablespoon sweet chutney, 1 teaspoon red chilli powder, 1 teaspoon roasted cumin powder and 1 teaspoon chat masala powder and juice from 1 lemon.

14.Mix it well.

15.Add required portion to a serving plate.

16.Crush and add 2-3 puris. Drizzle sweet chutney, green chutney.

17.Add raw onion, sev and finally garnish with coriander leaves.

Serve and enjoy!

Expert Tips

• Ratio - The measurement of potato and chana is purely your choice. You can plus or minus according to your preference.
• Add ons - The recipe is totally flexible to our preference so do experiment and enjoy.
• Replacements - You can alternatively use black chana too for a more healthier version.
• Chat Chutneys - You can use homemade chat chutneys or store bought too.
• Crunch - I have added puris and sev. You can replace it with cornflakes too.

Serving and Storage

You can make the chutneys, sev ready. On the day of serving cook chickpeas, potatoes and assemble the chat and serve immediately.

If you have any more questions about this Aloo Chana Chaat Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter.

Tried this Aloo Chana Chaat Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aloo Chana Chaat Recipe

Aloo Chana Chaat is a tasty chat made using potatoes and white chickpeas as main ingredients. This chat comes together quickly with just staple ingredients from your kitchen. Aloo Chana Chat is a healthy filler when craving for chat at home. Do try this at home and satisfy your chaat cravings in a healthy way.

Course Snack

Cuisine Indian

Keyword Aloo Recipes, chaat, Potato, Potato Recipes, street food

Prep Time 8 hours hours 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 4 people

Calories 250kcal

Author Sharmilee J

Ingredients

• ½ cup chana
• 4 medium sized potatoes
• 1 teaspoon red chilli powder
• 1 teaspoon roasted cumin powder
• 1 teaspoon chat masala
• 2 tablespoon green chutney + as needed
• 2 tablespoon sweet chutney + as needed
• 1 lemon
• raw onion as needed
• coriander leaves as needed
• sev
• salt to taste

Instructions

• Soak ½ cup chickpeas in water for 8 hours or overnight.
• After 8 hours rinse it well and drain water. Add it to pressure cooker.
• Add water till immersing level.
• Pressure cook for 4 whistles. Switch off.
• Let pressure release by itself.
• Drain water completely.
• Rinse potatoes well to get of dirt and mud - Rub and wash it at least 2-3 times. Then add 4 medium sized potatoes to a pressure cooker. Add water till half immersing level at least.
Pressure cook for 2 whistles. You can choose to boil or steam potatoes too. Make sure it is soft but not mushy.
• Remove the potatoes from the cooker and add it to a bowl containing cold water.
• Once it becomes warm peel off the skin from the potatoes.
• Cut into small cubes. Set aside.
• To a mixing bowl add cubed potatoes and cooked chana.
• Add salt to taste, 2 tablespoon green chutney, 2 tablespoon sweet chutney, 1 teaspoon red chilli powder, 1 teaspoon roasted cumin powder and 1 teaspoon chat masala powder and juice from 1 lemon.
• Mix it well.
• Add required portion to a serving plate.
• Crush and add 2-3 puris. Drizzle sweet chutney, green chutney.
• Add raw onion, sev and finally garnish with coriander leaves.
• Serve and enjoy!

Video

Notes

• Ratio - The measurement of potato and chana is purely your choice. You can plus or minus according to your preference.
• Add ons - The recipe is totally flexible to our preference so do experiment and enjoy.
• Replacements - You can alternatively use black chana too for a more healthier version.
• Chat Chutneys - You can use homemade chat chutneys or store bought too.
• Crunch - I have added puris and sev. You can replace it with cornflakes too.

Nutrition

Serving: 125g | Calories: 250kcal | Carbohydrates: 54g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 42mg | Potassium: 953mg | Fiber: 11g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 56mg | Calcium: 79mg | Iron: 3mg

The post Aloo Chana Chaat Recipe appeared first on Sharmis Passions.

Poha Cutlet is a tasty savoury snack made by mixing soaked poha with cooked potato, veggies then shaping them to discs and shallow frying them in pan. The cutlets come out crispy on outside and soft inside. They are relished as a starter, snack and side dish for rice meal.

The poha is soaked and then mixed with mashed potatoes and vegetables. The mixture is shaped into flat patties and coated with cornflour paste and breadcrumbs. They are fried till golden brown on both sides with crispy outside.

About Poha Cutlet

Poha Cutlet is made by soaking poha, mixing it with boiled potatoes, vegetables, spices and herbs, then shaping into patties and shallow frying them until crisp and golden.

This poha cutlet with mixed vegetables tastes more or less like our regular cutlets so mittu enjoyed it so much as an after school snack. It can be served as a snack or an as appetizer too.

I got this idea of making cutlet using poha from amma. I made it almost like how we make vegetable cutlet and it turned out so delicious. Infact no one will ever find out that poha is added in these cutlets.

The breadcrumb coating adds nice golden colour and crunch, crisp on the outside. When you fry them shallow in pan they come out golden brown with crisp edges. The inside remains soft while outside turns crunchy. They taste good hot or at room temperature.

I usually make this for my kids snack box or for snack parties, I love the texture of this cutlet and it is simple to make, also tastes flavourful.

Similar Recipes

• Veg Cutlet Recipe | Vegetable Cutlet
• Aloo Poha Recipe (Batata Poha)
• Masala Poha
• Baked Mac and Cheese Recipe
• How to make breadcrumbs | Homemade Breadcrumbs

Poha Cutlet Ingredients

• Poha - I used poha and soaked for few minutes. It should be mashable and slightly moist not too dry.
• Boiled potatoes - I used boiled potatoes mashed. They add creaminess and helps bind mixture together.
• Onion - I used finely chopped onions. It adds flavour and slight sweetness.
• Ginger garlic paste - I used for depth and aroma. It brings nice taste to cutlets.
• Boiled peas - I used peas for colour and nutrition. They adds nice texture.
• Carrot - I used carrot grated. It adds nutrition and crunch.
• Turmeric powder - I used for colour and flavour. It brings warmth to mixture.
• Garam masala powder - I added for spice and aroma. It completes the flavour.
• Red chilli powder - I used red chilli powder for heat and colour. Adjust based on your preference.
• Chat masala powder - I added for tanginess. It brings nice flavour to cutlets.
• Coriander leaves - I used fresh coriander finely chopped. It brings freshness.
• Breadcrumbs - I used for coating. They give crispy texture when fried.
• Corn flour - I used for coating paste. It helps breadcrumbs stick to cutlets.
• Oil - I used oil for shallow frying. You can deep fry if you prefer.

How to make Poha Cutlet Step by Step

1.Soak poha for 3 minutes, rinse well and drain water. Poha should be mashable and slightly moist not too dry. Transfer to a mixing bowl.

2.Add boiled mashed potatoes, onion, boiled peas, carrot along with turmeric powder, red chilli powder, garam masala powder, chat masala powder, coriander leaves and salt. Mix well sprinkle little water if you feel its too dry. Make a big lemon sized ball.

3.Slightly flatten them like this, repeat to finish the dough. Now the patties are ready set aside. To another bowl add corn flour, salt and little water.

4.Mix well to form a slightly thin paste, should be in flowing consistency. Now take a pattie add it to the cornflour mixture flip over so that its evenly coated, add it immediately to breadcrumbs.

5.Flip over and coat well. Heat a pan with 2 tablespoon oil and add the cutlets in batches, fry until golden on both sides. Gently flip over and cook until it has crisp edges.

Serve hot with tomato ketchup.

Expert Tips

• Soak poha - I soaked poha for 3 minutes and then rinsed well. Thick poha needs more time than thin poha for soaking.
• Mixture - I made sure mixture is slightly moist and not too dry. Add little water if it is too dry but don't make it watery.
• Shape patties - I shaped into flat discs like lemon sized balls. They fry better when they are flat and has even thickness.
• Coating  - I coated cutlets with cornflour mixture and breadcrumbs just before frying. If you coat ahead they become soggy and loose crispness.
• Cornflour - I made cornflour paste in flowing consistency. This helps it spread evenly and breadcrumbs stick well.
• Flip gently - I flipped cutlets gently while frying so they not break. Fry till golden on both sides and edges turn crisp.
• Don't crowd pan - I fried in batches so cutlets fry evenly. Crowding the pan makes them stick to each other.

Serving and Storage

Serve poha cutlet hot with tomato ketchup or chutney. They taste best when freshly fried and turns crispy. You can store leftover in container at room temperature for one day. Reheat in pan before serving so they crispy again.

FAQS

1. Can I use thick poha or thin poha?

You can use either thick or thin poha. Thick poha needs more soaking time than thin poha so adjust accordingly.

2. Can I deep fry?

Yes you can deep fry if you prefer. Use more oil and fry till they are golden brown on all sides.

3. What if mixture is too dry?

Add little water and mix well. Don't add too much water or the mixture become sticky and difficult to shape.

4. Can I make ahead and store?

You can make patties ahead and refrigerate. But coat with cornflour and breadcrumbs just before frying so they stay crispy.

5. How long do they stay fresh?

Leftover stays good for 1 day at room temperature. After that they become soft so better to eat fresh.

If you have any more questions about this Poha Cutlet Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Poha Cutlet Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Poha Cutlet Recipe

Poha Cutlet is a tasty savoury snack made by mixing soaked poha with cooked potato, veggies then shaping them to discs and shallow frying them in pan. The cutlets come out crispy on outside and soft inside. They are relished as a starter, snack and side dish for rice meal.

Course Snack

Cuisine Indian

Keyword Aloo Recipes, bread recipes, cutlet, masala recipes, peas recipes, poha cutlet, Potato, Potato Recipes, snack recipes, spice recipes, veg recipes, vegetable

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 10 cutlets

Calories 125kcal

Author Sharmilee J

Ingredients

• 1 cup poha
• 2 small boiled potatoes mashed
• 2 tablespoon onion finely chopped
• 1 teaspoon ginger garlic paste
• ¼ cup peas boiled
• ¼ cup carrot grated
• ¼ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• ¼ teaspoon chat masala powder
• 1 tablespoon coriander leaves finely chopped
• salt to taste
• ⅓ cup breadcrumbs
• 2 to 3 tablespoon oil to fry

For cornflour mixture:

• 3 tablespoon corn flour
• salt to taste
• water as needed

Instructions

• Soak poha for 3 mins, rinse well and drain water. Poha should be mashable and slightly moist not too dry. Transfer to a mixing bowl.
• Add boiled mashed potatoes, onion, boiled peas, carrot along with turmeric powder, red chilli powder, garam masala powder, chat masala powder, coriander leaves and salt.
• Mix well sprinkle little water if you feel its too dry. Make a big lemon sized ball.
• Slightly flatten them like this, repeat to finish the dough. Now the patties are ready set aside.
• To another bowl add corn flour, salt and little water. Mix well to form a slightly thin paste, should be in flowing consistency.
• Now take a pattie add it to the corn flour mixture flip over so that its evenly coated, add it immediately to breadcrumbs. Flip over and coat well.
• Heat a pan with 2 tablespoon oil and add the cutlets in batches, fry until golden on both sides. Gently flip over and cook until it has crisp edges.
• Serve Poha Cutlet hot with tomato ketchup.

Notes

• Soak poha - I soaked poha for 3 minutes and then rinsed well. Thick poha needs more time than thin poha for soaking.
• Mixture - I made sure mixture is slightly moist and not too dry. Add little water if it is too dry but don't make it watery.
• Shape patties - I shaped into flat discs like lemon sized balls. They fry better when they are flat and has even thickness.
• Coating  - I coated cutlets with cornflour mixture and breadcrumbs just before frying. If you coat ahead they become soggy and loose crispness.
• Cornflour - I made cornflour paste in flowing consistency. This helps it spread evenly and breadcrumbs stick well.
• Flip gently - I flipped cutlets gently while frying so they not break. Fry till golden on both sides and edges turn crisp.
• Don't crowd pan - I fried in batches so cutlets fry evenly. Crowding the pan makes them stick to each other.

Nutrition

Serving: 40g | Calories: 125kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 169mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 628IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

The post Poha Cutlet Recipe appeared first on Sharmis Passions.

Aloo methi tamatar sabzi is a simple North Indian style dry sabzi made with potatoes, tomatoes, cumin, spices and kasuri methi. The potatoes are cooked until soft and lightly roasted with spices. The potatoes, tomatoes and methi taste so good together when served along side with chapati. Aloo Methi Tamatar Sabzi Recipe This is a...

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Aloo Gobi Matar Sabzi is an all-time favorite vegetarian side dish made with three pantry staples: potatoes (aloo), cauliflower (Gobi), and green peas (matar). These veggies are slowly cooked until tender along with spices. This dry sabzi shows up very often in Indian households, holding a special place. This sabzi is perfect for outdoor picnics, lunch boxes, and a lazy dinner.

The beauty of this lies in its simplicity as there is no complicated recipe or fancy masala involved. Every ingredient has its job to do. The king ingredient, potato soaks up the flavors while the Gobi stays firm, giving its addition to the recipe, and balancing the texture. Whereas the matar pops its sweetness. This recipe works best with chapatis, parathas, or even a quick roti wrap, flooding you with flavor bombs.

About Aloo Gobi Matar Sabzi

Aloo Gobi Matar Sabzi is one of those dishes that never goes out of style. Evergreen as ever, made with staple vegetables like potatoes, cauliflower, and green peas, it's simple, tasty, and very comforting. If you are craving something homely, simple, and delicious, this is the go-to recipe, giving you comfort in every bite.

This dish is made with simple, everyday ingredients, thus, very comforting. If you are a beginner or a pro, Aloo Gobi Matar makes its place on the weekly menu. It is a traditional dish that has been passed down through generations, effortlessly adapting over time. It quietly reminds us that life's best flavors often come from the simplest ingredients.

Growing up, this sabzi was a regular dish cooked in my house. I remember sitting beside my mother, helping her break the cauliflower into small florets while sneaking a few raw peas straight into my mouth. Now, when I cook it, the aroma takes me right back to those early mornings. Hence, this recipe is beginner-friendly and specially curated for anyone who is away from home but still wants to enjoy a home-cooked meal.

Aloo Gobi Matar Ingredients

• Potato - the base of the dish, making it wholesome.
• Cauliflower (small florets) - crisp and tender, balancing the flavours.
• Green peas - Small with stuffed with sweetness.
• Garlic - Adding that extra zing.
• Onion - the perfect base and balance for every sabzi.
• Red chilli powder - adds spice and vibrant color.
• Coriander powder - warm, aromatic, and flavor bomb, bringing everything together.
• Turmeric powder - Adding color and flavor to the sabzi.
• Garam masala powder - Packed with tang, adding its own richness to the dish.
• Coriander leaves - Completing the dish with its aroma and adds freshness.
• Kasoori methi - Essential for that last essence, acts as an aromatic garnish.
• Oil - the base for a perfect tempering, adding its richness.
• Jeera (cumin seeds) - crackling in the oil, leaving its earthy aroma in the dish.

Why this recipe works

• Simple ingredients yet so flavorful
• No-fuss one-pot cooking
• Perfectly balanced spices
• Versatile pairing of the ingredients
• Perfect lunch box recipe

Similar Recipes

• Cauliflower pepper fry
• Paneer Fry
• Schezwan Chicken
• Butter Garlic Mushrooms
• Soya Chunks Fry

How to make Aloo Gobi Matar Step by Step

1.Wash potatoes, peel off the skin of potatoes, chop them into bite sized cubes and set aside. Clean cauliflower, cut them into small florets and set aside. Peel the skin and collect the peas in bowl and set aside. Heat oil in a pan - add jeera and let it splutter. Then add garlic sauté till slightly browned, then add onion and sauté for a minute.

2.Then add potato along with turmeric powder and required salt. Sprinkle little water and cook covered with a lid containing water. When the water reduces, add more water and stir the veggie occasionally to avoid burning at the bottom.

3.When potato is half cooked add cauliflower and peas. Then again cook covered as mentioned in step 2. Then add red chili powder, coriander powder and garam masala powder, give a quick toss.

4.Sprinkle little water and cook covered for 2 minutes. Mix well till the masala coats well with the veggies. Saute for 2-3 minutes. Adjust salt and spice level at this stage. Finally garnish with chopped coriander leaves and kasoori methi.

Serve hot with roti / rice or any pulao of your choice.

Expert Tips

• Slow cooking - Potatoes are the key ingredient, and slow cooking brings out their real flavors.
• Cut Them Right - Keep all the vegetables uniform in size so that they cook evenly.
• Keep it fresh - Using fresh peas adds charm and sweetness to the sabzi. You can use frozen works as a handy substitute.
• Stirring - Gently stir the sabzi after adding the peas. Peas tend to get squished up and lose its shape so stir gently.
• Use Hot Water - Use hot water if your veggies need more time to cook. Hot water will enhance the flavours. Don't add too much water, or else the sabzi will turn mushy.
• Masala - Use freshly ground masala for a deeper, richer flavor in your sabzi.

Serving & Storage

Serve this sabzi hot with roti, paratha, or steamed rice for the most comforting and homely meal. You can serve with a dollop of fresh yogurt, sliced onions and wedge of lemon as side condiments.

Store the leftovers in an airtight container. The dish can stay fresh for up to 3 days. While reheating, stay gentle with the veggies. This is a perfect dish for lunch box recipes.

FAQS

1. Can I use frozen vegetables instead of fresh?

Totally! Frozen peas and cauliflower work fine. Remember to adjust the cooking time so they stay crisp.

2. How spicy is this dish?

Mild to medium. You can adjust the spice level as required.

3. Can I make this sabzi without garlic or onion?

Yes, you can! You can add asafoetida (hing) for a savoury touch.

4. What can I serve this sabzi with?

Classic butter roti, paratha, steamed rice. You can also make quick wraps with the sabzi.

5. How long can I store leftovers?

Store in the fridge airtight for up to 3 days. Reheat gently ensuring the veggies stay crisp.

If you have any more questions about this Aloo Gobi Matar do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Aloo Gobi Matar? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aloo Gobi Matar Recipe

Aloo Gobi Matar is an all-time favorite vegetarian side dish made with three pantry staples: potatoes (aloo), cauliflower (Gobi), and green peas (matar). These veggies are slowly cooked until tender along with spices. This dry sabzi shows up very often in Indian households, holding a special place. This sabzi is perfect for outdoor picnics, lunch boxes, and a lazy dinner.

Course dinner, Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, Aloo Recipes, Potato, Potato Recipes, roti sidedish, Side Dish

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 188kcal

Author Sharmilee J

Ingredients

• 1 potato medium sized
• ½ cup cauliflower small florets
• ½ cup green peas
• 1 teaspoon garlic finely chopped
• 1 big onion small sized finely chopped
• ½ teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 pinch turmeric powder
• ½ teaspoon garam masala powder
• 2 teaspoon coriander leaves finely chopped
• ¼ teaspoon kasoori methi crushed
• salt to taste

To Temper:

• 2 teaspoon oil
• ¾ teaspoon cumin seeds

Instructions

• Wash potatoes, peel off the skin of potatoes, chop them into bite sized cubes and set aside.
• Clean cauliflower, cut them into small florets and set aside. Peel the skin and collect the peas in bowl and set aside.
• Heat oil in a pan - add jeera and let it splutter.
• Then add garlic saute till slightly browned, then add onion and saute for a minute.
• Then add potato along with turmeric powder and required salt.
• Sprinkle little water and cook covered with a lid containing water.
• When the water reduces, add more water and stir the veggie occasionally to avoid burning at the bottom.
• When potato is half cooked add cauliflower and peas.
• Then again cook covered as mentioned in step 6 & 7.
• Then add red chilli powder,coriander powder and garam masala powder, give a quick toss.
• Sprinkle little water and cook covered for 2 minutes.
• Mix well till the masala coats well with the veggies.
• Saute for 2-3 minutes. Adjust salt and spice level at this stage.
• Finally garnish with chopped coriander leaves and kasoori methi.
• Serve hot with roti / rice or any pulao of your choice.

Notes

• Slow cooking - Potatoes are the key ingredient, and slow cooking brings out their real flavors.
• Cut Them Right - Keep all the vegetables uniform in size so that they cook evenly.
• Keep it fresh - Using fresh peas adds charm and sweetness to the sabzi. You can use frozen works as a handy substitute.
• Stirring - Gently stir the sabzi after adding the peas. Peas tend to get squished up and lose its shape so stir gently.
• Use Hot Water - Use hot water if your veggies need more time to cook. Hot water will enhance the flavours. Don't add too much water, or else the sabzi will turn mushy.
• Masala - Use freshly ground masala for a deeper, richer flavor in your sabzi.

Nutrition

Serving: 100g | Calories: 188kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 28mg | Potassium: 735mg | Fiber: 7g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 52mg | Calcium: 61mg | Iron: 3mg

The post Aloo Gobi Matar Recipe appeared first on Sharmis Passions.

Papas Arrugadas are traditional Canary Island potato recipe called as wrinkled potatoes. It is made by cooking small potatoes in heavily salted water until potatoes are cooked through. These cooked potatoes are left to dry in the pan until the potato skins get wrinkly and the potatoes are lightly coated with salt. This wrinkled salt...

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Easy and Comforting British Classic Jacket Potato filled with Baked Beans, cheddar cheese. Potatoes are baked in an air fryer whole with their skins on, slit open and filled with hot baked beans and cheddar cheese to create this comforting classic dish. The cheese melts into the beans and every bite taste super nostalgic. Jacket...

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The post Air Fryer Jacket Potato Recipe appeared first on Yummy Tummy.

Aloo Matar is a North Indian flavorful dish made with potatoes and green peas in a spiced onion tomato gravy. This recipe is versatile and can be paired with roti, rice, or pulao. The potatoes and peas are cooked in a rich, aromatic sauce, making it a favorite for families. This curry is a comforting dish to enjoy.

This recipe is made with simple ingredients. The creamy texture of the base and warm spices create a soulful dish. It's both satisfying and full of flavor, making it the perfect choice for a home-cooked meal any day of the week. This dish brings the comfort of restaurant-style Aloo Matar.

About Aloo Matar

Aloo Matar is a classic comforting dish. The soft potatoes and tender green peas soak up all the flavors of the spices, making each bite delicious and wholesome. This recipe uses minimal ingredients but tastes delicious. The spices along with aloo, matar blend gently into the onion tomato base, and gives the curry a homely feel.

You can enjoy this dish anytime, whether it's a quick weekday lunch or a peaceful weekend dinner. The subtle sweetness from peas and the creamy bite of potatoes make it a great combo that never fails. You can make it anyway either thick or slightly runny, depending on what you're serving it with. 

The potatoes and peas perfectly complement the warm, aromatic spices, creating a balanced and flavorful dish. It's also perfect for lunch boxes and stays tasty even after a few hours. This recipe uses basic vegetables, is budget-friendly, and is a reliable dish.
You will love this for sure.

Aloo Matar Ingredients

• Oil, cumin seeds - Added for tempering and aroma.
• Ginger garlic paste - Adds depth and flavor to the curry base.
• Onion, tomatoes - These are ground into a paste to create the flavorful base.
• Red chili powder, turmeric powder, garam masala powder - Adds heat, earthy flavor, and a rich, aromatic spice blend to the curry.
• Tomato sauce - Adds tanginess and deepens the curry's flavor.
• Potatoes, green peas - These are the key ingredients that absorb the curry flavors.
• Fresh cream - Makes the curry creamy and smooth, adds richness to the dish.
• Coriander leaves - Adds freshness to the dish and as a garnish.

Similar Recipes

• Kadai Paneer
• Mushroom Fry
• Butter Garlic Mushroom
• Chilli Paneer
• Paneer Butter Masala

Why This Recipe Works

• This recipe is quick and easy to make with minimal ingredients.
• The dish is full of flavors, filling and satisfying.
• Can be made with simple pantry ingredients.
• Easily Customizable - you can adjust the spice levels accordingly.
• Best side dish for ghee rice, roti, or phulka.
• Great for lunch or dinner. Ideal for any day.

How to make Aloo Matar Step by Step

1.Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes, Set aside. Grind the ingredients listed under 'to grind' to a fine paste, Set aside.

2.In a pan heat oil - add the items listed under 'to temper' allow it to crackle, then add ginger garlic paste give a quick sauté. Then add tomato puree and sauté for few mins till raw smell leaves. Add required salt.

3.Then add turmeric powder, garam masala powder and red chili powders, give a quick mix, let it cook for 2-3 minutes until it becomes thick. Then add potato and peas.

4.Mix well till the masala coats well with the veggies. Sauté for 2-3 minutes. Then add 1 cup of water and pressure cook for 2-3 whistles in low flame. Once pressure releases open and let it boil. Adjust salt and spice level at this stage.

5.Then add tomato sauce, fresh cream and bring to a boil. Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.

Serve hot with roti / rice or any pulao of your choice.

Expert Tips

• Spice level - You can adjust the amount of red chili powder and garam masala to reduce spice.
• Consistency - For thicker gravy, you can let it simmer for longer time after pressure cooking.
• Tomato sauce - This adds tanginess to the dish, but you can skip it if you prefer a traditional curry.
• Cream - Use fresh cream to make the curry rich and creamy.
• Potatoes - Cut the potatoes into bite-sized cubes so they cook quickly and absorb the flavors fully.
• Onion paste - Blend the onions and tomatoes finely for a smooth gravy.
• Garnish - Garnish it with fresh coriander leaves and a sprinkle of garam masala for extra flavor and aroma.

Serving and Storage

Serve Aloo Matar hot with roti, rice, or pulao. It's perfect as a side dish for any Indian meal. 

You can store it in an airtight container in the refrigerator for up to 2 to 3 days. The curry may thicken after refrigeration, so add a splash of water to adjust the consistency while reheating.

FAQS

1.Can I skip the cream?

Yes, you can skip it for a lighter version of the dish. Add ¼ cup boiled milk for a creamy texture.

2.Can I make this recipe without a pressure cooker?

Yes, you can cook it in a pan. But it will take a bit longer to cook the vegetables.

3.Can I add other vegetables?

Yes, you can add vegetables like carrots, beans, or cauliflower for a different flavor and taste. But make sure to cook the vegetables accordingly.

4.Can I use tomato puree instead of fresh tomatoes?

Yes, you can use homemade tomato puree or store bought puree but the taste slightly varies.

5.Can I make Aloo Matar without onions?

While onions add depth to the flavor, you can skip them if needed.

6.What can I serve with Aloo Matar?

You can pair it with roti, nan, plain basmati rice, or pulao. 

If you have any more questions about this Aloo Matar Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Aloo Matar Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aloo Matar Recipe | Aloo Mutter Recipe

Aloo Matar is a North Indian flavorful dish made with potatoes and green peas in a spiced onion tomato gravy. This recipe is versatile and can be paired with roti, rice, or pulao. The potatoes and peas are cooked in a rich, aromatic sauce, making it a favorite for families. This curry is a comforting dish to enjoy.

Course dinner, Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, Aloo Recipes, Gravy, Potato, Potato Recipes, roti sidedish, Side Dish

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 312kcal

Author Sharmilee J

Ingredients

• 2 potatoes medium sized
• ½ cup green peas tightly packed
• ¼ cup big onion finely chopped
• 1 tablespoon ginger garlic paste finely chopped
• 1 teaspoon red chilli powder
• 2 pinches turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon tomato sauce
• 1 tablespoon fresh cream optional
• coriander leaves for garnish
• salt to taste

To temper:

• 2 teaspoon oil
• ¾ teaspoon jeera

To grind:

• 1 big onion roughly chopped
• 2 tomatoes roughly chopped

Instructions

• Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes, Set aside.
• Grind the ingredients listed under 'to grind' to a fine paste, Set aside.
• In a pan heat oil - add the items listed under 'to temper' allow it to crackle, then add ginger garlic paste give a quick sauté.
• Then add tomato puree and sauté for few minutes till raw smell leaves.
• Add required salt.
• Then add turmeric powder, garam masala powder and red chili powders, give a quick mix, let it cook for 2-3 minutes until it becomes thick.
• Then add potato and peas.
• Mix well till the masala coats well with the veggies.
• Sauté for 2-3 minutes.
• Then add 1 cup of water and pressure cook for 2-3 whistles in low flame.
• Once pressure releases open and let it boil.
• Adjust salt and spice level at this stage.
• Then add tomato sauce, fresh cream and bring to a boil.
• Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.
• Serve hot with roti / rice or any pulao of your choice.

Notes

• Spice level - You can adjust the amount of red chili powder and garam masala to reduce spice.
• Consistency - For thicker gravy, you can let it simmer for longer time after pressure cooking.
• Tomato sauce - This adds tanginess to the dish, but you can skip it if you prefer a traditional curry.
• Cream - Use fresh cream to make the curry rich and creamy.
• Potatoes - Cut the potatoes into bite-sized cubes so they cook quickly and absorb the flavors fully.
• Onion paste - Blend the onions and tomatoes finely for a smooth gravy.
• Garnish - Garnish it with fresh coriander leaves and a sprinkle of garam masala for extra flavor and aroma.

Nutrition

Serving: 100g | Calories: 312kcal | Carbohydrates: 54g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 57mg | Potassium: 1422mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1642IU | Vitamin C: 74mg | Calcium: 77mg | Iron: 4mg

The post Aloo Matar Recipe | Aloo Mutter Recipe appeared first on Sharmis Passions.

Gulab jamun with potatoes? Sounds a little unusual, right? But yes, you can make delicious jamuns using potatoes. They look just like the traditional gulab jamuns and turn out soft, juicy and delicious. Follow the step-by-step recipe and tips below to make soft and delicious potato gulab jamuns at home.  Potato Gulab Jamun Can you...

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Lahori aloo curry is a simple and flavourful curry made with baby potatoes, whole spices, onions and tomatoes. This Lahori style curry is inspired by the classic Punjabi-Pakistani Lahori chicken curry. In this recipe, I have kept it simple by using baby potatoes.This easy potato curry can be served with roti, chapati, naan or even...

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Potato Chips are savoury crispy snack made by deep frying sliced potatoes and seasoning with salt and spices. This is much healthier compared to store bought packed snacks you get from the market. Also making potato chips at home is simple and you get fresh, crispy chips without any preservative or chemicals.

This recipe can be made in under an hour and most of that time is frying and cooling. You can make different flavoured chips by adding pepper, chilli powder or just keeping them plain with salt. Homemade chips stays crispy and tastes so much better than the packaged ones.

About Potato Chips

Potato Chips is a classic snack that has been made in homes for long time, its simple and quite easy to make. The key is using right potato and getting them crispy by frying at the correct temperature.

The texture is crispy and crunchy, and that is what make good potato chip. The edges get a little brown while rest stay golden, this the right stage for perfect chips. These chips become crispy once cooled completely and break easily when you bite.

You can season them in different ways depending on what you like, some prefer just salt, some like pepper flavour and some want spicy chips with chilli powder. The base chips stay the same, only flavouring can be changed based on preference.

I usually make this on weekends for tea time, they taste so fresh and crispy. Homemade chips are always better than anything you buy from outside.

Potato Chips comes out so crispy just like in shops. I am sure Potato Chips is loved by all, I love the plain white coloured salted version of potato chips. Mittu loves the spicy version.

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Potato Chips Ingredients

• Potatoes - I use light coloured cream shade potatoes, not the brown ones. Choosing correct potato is most important step for getting good chips.
• Oil - I use oil for deep frying and it is important that oil is at the right temperature. Not smoking hot but hot enough to fry chips golden and crispy.
• Salt - I use salt for seasoning and it bring out the flavour of potato. Use to taste because different people prefer different saltiness.
• Pepper Powder - I add crushed pepper for flavour if you like pepper chips.
• Red Chilli Powder - I use chilli powder if you want spicy chips. Add to taste and toss well so that it coats all the chips evenly.

How to make Potato Chips Step by Step

1.Choose a light coloured cream shade potatoes not the brown ones. This is the most important step to get perfect white coloured chips, yes choosing the correct potato matters too. Rinse it well with water.

2.Peel off the skin. Keep a bowl full of water and keep the slicer over it and slice.

3.Soaking in water avoids potatoes from browning. See how thin the slices are. Now drain water.

4.Rinse it well at least 2 to 3 times until the water runs out clean. Add salt to it and soak in water for 10 minutes.

5.Drain water completely then spread in a kitchen towel for it to dry up completely. Heat oil.

6.It should not be smoking hot, once oil is heated lower the flame to low medium. Drop a batch of potato slices. Fry, toss over and cook.

7.Fry until golden and the edges start to brown a little. This is the the right stage.

8.Drain oil, remove the chips and transfer to tissue paper to remove excess oil. Repeat for other batches too. Add salt and serve the salted version. If you like pepper flavour add crushed pepper and salt, toss it well.

9.Pepper potato chips ready. If you like spicy chips add chilli powder, salt and toss it well.

Cool down then store in airtight container.

Expert Tips

• Use Sharp Slicer - I use a sharp slicer to get thin slices because thin slices fry better and become more crispy.
• Keep in Water - I keep slicing over a bowl of water and slice potatoes directly into water. Soaking in water avoids potatoes from browning and they stay fresh and white.
• Rinse Well - I rinse slices at least 2 to 3 times until water runs out clean. This removes starch and helps chips become more crispy when frying.
• Dry Completely - I spread them on a kitchen  towel until completely dry  to make slices moisture free before frying because any water makes chips soggy. 
• Oil Temperature - It should not be smoking hot, once oil is heated I lower the flame to low medium. Temperature is important because if too hot chips burn and if too cold they become oily.
• Fry Till Golden - I fry until golden and edges start to brown a little. This is the right stage for perfectly crispy chips, if you fry more they become too brown.
• Drain Oil - I transfer fried chips to tissue paper immediately to remove excess oil. This makes them light and crispy, not heavy and oily.

Serving and Storage

Serve potato chips warm or at room temperature with your tea or as snack. You can simply season them with just salt or add pepper powder or red chilli powder depending on your preference. Cool down completely then store in airtight container and they stay good for a week if stored properly.

FAQS

1.Why my chips not crispy?

Potatoes not dried properly before frying is the main reason. Make sure you spread them on kitchen towel and dry completely before adding to oil.

2.Can I use any potato?

Use light coloured cream shade potatoes because they give you perfect white chips. Brown potatoes give different colour and texture so light ones work best.

3.How to make them less oily?

I just drain them on tissue paper immediately after frying to remove excess oil. This make them light and crispy without being heavy.

4.Can I store them for longer?

Store in airtight container and they stay crispy for couple of days. After that they start to lose crispness so better to make fresh batch.

5.How do I know oil is right temperature?

Oil should not be smoking hot, but hot enough that potato slice sizzle when you drop it in. Lower flame to low medium once oil is heated properly.

If you have any more questions about this Potato Chips do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Potato Chips? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Potato Chips Recipe | How to make Potato Chips

Potato Chips are savoury crispy snack made by deep frying sliced potatoes and seasoning with salt and spices. This is much healthier compared to store bought packed snacks you get from the market. Also making potato chips at home is simple and you get fresh, crispy chips without any preservative or chemicals.

Course Snack

Cuisine Indian

Keyword 30 mins recipes, aloo fry, aloo fry recipe, Aloo Recipes, diwali snacks, diwali snacks recipes, easy diwali snacks, easy potato fry, how to make potato fry, Potato, potato fry, potato fry recipe, Potato Recipes, savoury recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 501kcal

Author Sharmilee J

Ingredients

• 4 medium sized potatoes light colored
• oil to fry
• salt to taste
• pepper powder as needed
• red chilli powder as needed

Instructions

• Choose a light colored cream shade potatoes not the brown ones. This is the most important step to get perfect white colored chips, yes choosing the correct potato matters too. Rinse it well with water.
• Peel off the skin. Keep a bowl full of water and keep the slicer over it and slice.
• Soaking in water avoids potatoes from browning. Now drain water.
• Rinse it well at least 2 to 3 times until the water runs out clean. Add salt to it and soak in water for 10 mins.
• Drain water completely then spread in a kitchen towel for it to dry up completely. Heat oil.
• It should not be smoking hot, once oil is heated lower the flame to low medium. Drop a batch of potato slices. Fry, toss over and cook.
• Fry until golden and the edges start to brown a little. This is the the right stage.
• Drain oil, remove the chips and transfer to tissue paper to remove excess oil. Repeat for other batches too.
• Add salt and serve the salted version.
• If you like pepper flavour add crushed pepper and salt, toss it well. Pepper potato chips ready.
• If you like spicy chips add chilli powder , salt and toss it well.
• Cool down then store Potato Chips in airtight container.

Notes

• Use Sharp Slicer - I use a sharp slicer to get thin slices because thin slices fry better and become more crispy.
• Keep in Water - I keep slicing over a bowl of water and slice potatoes directly into water. Soaking in water avoids potatoes from browning and they stay fresh and white.
• Rinse Well - I rinse slices at least 2 to 3 times until water runs out clean. This removes starch and helps chips become more crispy when frying.
• Dry Completely - I spread them on a kitchen  towel until completely dry  to make slices moisture free before frying because any water makes chips soggy. 
• Oil Temperature - It should not be smoking hot, once oil is heated I lower the flame to low medium. Temperature is important because if too hot chips burn and if too cold they become oily.
• Fry Till Golden - I fry until golden and edges start to brown a little. This is the right stage for perfectly crispy chips, if you fry more they become too brown.
• Drain Oil - I transfer fried chips to tissue paper immediately to remove excess oil. This makes them light and crispy, not heavy and oily.

Nutrition

Serving: 75g | Calories: 501kcal | Carbohydrates: 65g | Protein: 8g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 2042mg | Potassium: 1630mg | Fiber: 11g | Sugar: 4g | Vitamin A: 3570IU | Vitamin C: 71mg | Calcium: 66mg | Iron: 4mg

The post Potato Chips Recipe appeared first on Sharmis Passions.

Aloo paratha is one of the popular stuffed paratha recipe all over the world. Aloo paratha is made with wheat flour, seasoned mashed potatoes, spices which makes it a popular Breakfast. This potato paratha is so flavourful, soft and delicious when served with a dollop of butter, curd & pickle. Learn how to stuff and...

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The post Aloo Paratha Recipe appeared first on Yummy Tummy.

Crispy Potato Stacks also known as Stacked baked potatoes are mini potato gratins without cream, milk and it turns out so favourful. These potatoes stacks are thinly sliced potatoes tossed in herbs, garlic, olive oil and parmesan. These are layered in muffin tray and baked until crispy and golden. Potato Stacks Recipe If there is...

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Potato leek soup is also known as Potage Parmentier in France. This classic creamy soup is made with butter, garlic, potatoes, leeks, broth, and herbs. Add a drizzle of cream to finish the soup and make it even richer. In this blog post, learn how to make potato leek soup with step by step pictures...

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The post Potato Leek Soup Recipe (Potage Parmentier) appeared first on Yummy Tummy.

Potato wedges are a popular snack that are served at many fast food restaurants. This recipe is made using potatoes, plain flour, buttermilk added with some spice mix. In this blog post, learn how to make perfectly crispy potato wedges at home with simple ingredients. They are easy to prepare and taste even better than...

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Aloo Tikka is a smoky potato appetizer made with kitchen available ingredients. You can make it in minutes, and it always looks impressive when you serve it for guests. The potatoes get marinated in spiced yogurt, then grilled until they're golden and charred on the outside.

This recipe comes together quickly and doesn't need much work. You just need some marinating time, so it's perfect when you want something that looks fancy but is actually simple. Every bite has that spiced yogurt flavour, and the vegetables keep it fresh and tasty.

About Aloo Tikka

Aloo Tikka is a potato appetizer made by marinating potatoes in spiced yogurt and then grilling them on the tawa. The potatoes stay soft and creamy inside while the outside gets a nice charred layer. It has a soft texture inside and that spiced yogurt flavour from the marinade.

This is really popular when you're hosting guests or want something more interesting than regular snacks. You eat it hot and crispy, and it tastes best when it's served right away. The nice thing is you can prepare it ahead and just grill it when guests arrive.

It's also easy to make it according to your taste preference. You can add paneer or cottage cheese to make it richer and you can mix in boiled corn or extra vegetables. Each time you try a variation it tastes a little different, so you can experiment and see what you like best.

I usually make Aloo Tikka when I'm expecting guests or when I want something that looks impressive but is actually quite easy to make.

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• Aloo Tikka

Aloo Tikka Ingredients

• Baby Potatoes - I use baby potatoes because they cook evenly. You can use regular potatoes too, just cut them into smaller pieces.
• Thick Yogurt - The yogurt is the base of the marinade and makes the potatoes tender and flavourful. It's really important for the taste.
• Onion and Capsicum -  Onion and Capsicum add sweetness, crunch, and nice colour to the dish. They pair well with the spiced potatoes.
• Besan Flour - Besan Flour helps create a thicker coating on the potatoes. It also helps the spices stick better while you're grilling.
• Ginger Garlic Paste - It adds warm flavour to the marinade and gives it depth.
• Spice Powders - I use garam masala powder, red chili powder, tandoori masala powder, turmeric powder, cumin powder, and pepper powder. Each one adds its own flavor and color to the marinade.
• Ajwain - This adds aroma and interesting flavour. It also helps with digestion.
• Kasoori Methi - The dried herb flavour lifts all the other flavours and makes it taste authentic.
• Chat Masala Powder - I sprinkle this on top just before serving. It adds a tangy finish to every bite.
• Lemon Juice - This adds brightness and tang. It balances the richness of the yogurt and keeps everything fresh.
• Oil - Just enough so the outside turns crispy without getting greasy. You need oil for the spices to cook properly.
• Salt - It brings out all the flavours. I use regular table salt, but you can use black salt if you like.

How to make Aloo Tikka Step by Step

1.Take curd in a thin cloth and hang it for at least 2 hrs for the water to drain completely. The curd should be thick with no excess water.

2.Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.

3.My potatoes were big so I cut them into half.You need not do this if its small.Get ready with all your ingredients. To a mixing bowl add hung curd.

4.Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well

5.Add required salt. Add cubed onion, capsicum and potatoes. Check the marinate and add more salt if required.

6.Mix well, finally add lemon juice.Marinate for 30 minutes. Take your skewers. I used my metal skewer which came with my oven.

7.Insert the veggies alternatively. Toast on tawa until golden brown. Turn over in between and slowly cook so that it is evenly cooked on both sides.

Serve hot with green chutney, lemon wedges and onions.

Expert Tips

• Pressure Cooking - I cook baby potatoes for three whistles so they're tender all the way through. If you cook them too long, they get mushy and fall apart when grilling.
• Marinating Time - I marinate for at least 30 minutes. If you have time, marinating overnight makes a big difference to the flavour.
• Grilling - I wait until the tawa is quite hot before adding the potatoes. I let each side sit for a few minutes so you get that golden brown colour.
• Using Skewers - I use metal skewers because wooden ones can sometimes split the potato. Push gently when you insert them.
• Testing - I use a knife to check if it's done, the outside should be crispy and dark, but the inside should still be creamy.

Serving and Storage

Serve this hot and crispy with green chutney, fresh lemon wedges, and onions on side. You can just store any leftovers in an airtight container in the refrigerator for up to a day. 

FAQS

1. Can I use regular potatoes?

Yes. Pressure cook them longer and cut them into smaller cubes so they cook through properly.

2. Can I skip the black salt?

Yes, you can use regular salt instead. It will still taste good.

3. Can I make this ahead?

Yes, you can prepare and marinate the potatoes ahead, just grill them when needed.

4. Can I add paneer?

Sure, you can add paneer to make it more filling. Use cubed paneer pieces.

5. Can I make it without skewers?

Yes, you can arrange the marinated potatoes directly on the tawa. It will taste good though the presentation will be different.

If you have any more questions about this Aloo Tikka Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Aloo Tikka Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aloo Tikka Recipe

Aloo Tikka is a smoky potato appetizer made with kitchen available ingredients. You can make it in minutes, and it always looks impressive when you serve it for guests. The potatoes get marinated in spiced yogurt, then grilled until they're golden and charred on the outside.

Course Appetizer, Snack

Cuisine Indian, Indo Chinese

Keyword aloo fry, aloo fry recipe, Aloo Recipes, curd recipes, easy potato fry, how to make potato fry, masala recipes, Potato, potato fry, potato fry recipe, Potato Recipes, snack recipes, starter, tikka recipes, veg recipes, vegetable, yogurt recipes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 223kcal

Author Sharmilee J

Ingredients

• 1 cup thick curd
• 15 nos baby potatoes
• ¾ cup big onion cut into cubes
• ¾ cup capsicum cut into cubes
• 1 tablespoon oil
• 2 teaspoon lemon juice
• salt to taste
• oil to fry

Spice mix:

• 1 tablespoon besan flour
• a pinch turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon red chilli powder
• ½ teaspoon tandoori masala powder
• ½ teaspoon ajwain
• 1 and ½ teaspoon kasoori methi
• ½ teaspoon cumin powder
• ¾ teaspoon pepper powder
• ½ tablespoon ginger garlic paste
• ½ teaspoon chat masala powder

Instructions

• Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.
• My potatoes were big so I cut them into half. You need not do this if its small. Get ready with all your ingredients. To a mixing bowl add hung curd.
• Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well. Marinate for 30 mins.
• Add required salt. Add cubed onion, capsicum and potatoes.
• Mix well, finally add lemon juice. Take your skewers. I used my metal skewer which came with my oven.
• Insert the veggies alternatively. Toast on tawa until golden brown.
• Drizzle oil, turn over in between and slowly cook so that it is evenly cooked on both sides.
• Serve Aloo Tikka hot with green chutney, lemon wedges and onions.

Notes

• Pressure Cooking - I cook baby potatoes for three whistles so they're tender all the way through. If you cook them too long, they get mushy and fall apart when grilling.
• Marinating Time - I marinate for at least 30 minutes. If you have time, marinating overnight makes a big difference to the flavour.
• Grilling - I wait until the tawa is quite hot before adding the potatoes. I let each side sit for a few minutes so you get that golden brown colour.
• Using Skewers - I use metal skewers because wooden ones can sometimes split the potato. Push gently when you insert them.
• Testing - I use a knife to check if it's done, the outside should be crispy and dark, but the inside should still be creamy.

Nutrition

Serving: 125g | Calories: 223kcal | Carbohydrates: 21g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 83mg | Potassium: 513mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2517IU | Vitamin C: 81mg | Calcium: 192mg | Iron: 2mg

The post Aloo Tikka Recipe appeared first on Sharmis Passions.