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Masala Aloo (Spicy Potatoes)

by Kshipra
Potato Recipes

masala aloo
This is a very tasty recipe of masala aloo. While adding salt to aloo, please remember that
chaat masala and masalas like sambar and pav bhaaji also contain some salt. If you dont
have these masalas, you can also add any other masala of your choice. Feel free and
experiment with ingredients. This is the fun of cooking guys!
Recipe of masala aloo
4 medium (aloo) potatoes- boiled, peeled and cubed
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/2 tsp coriander powder
Salt to taste
1/2 tsp garam masala powder
1/2 tsp chaat masala
A big pinch of sambar powder
A big pinch of pav bhaji masala
Juice of 1/2 a lemon

boiled aloo mixed with spices

1. Mix salt and all the spice powders with aloo.
2. Heat oil in a pan and add cumin seeds.
3. When they crackle, add spiced aloo.
4. Cook till aloo gets a roasted appearance, stirring occasionally.
5. Turn off heat and add lemon juice and mix gently. Serve hot masala aloo with some Indian
bread or on their own.

Potato Baath

Rice : 100 gm
Potato : 3
Onion : 1
Cashew : 4
Ghee : 25 gm
Copra ( dried coconut ) :
Coriander leaves : a little bunch
Salt : a little
Masala powder :
2 spoon
Lime juice
: 1 spoon
Clean the vegetables.
Boil potato, remove the skin and grate.
Cut onion finely.
Cook rice and set aside.
Heat ghee in a frying pan.
Add onion and fry.
Add cashew and fry.
Add masala powder, coriander leaves and stir well.
Mix rice, grated potato, salt, onion, lime juice, grated copra and mix well.

Minty Potatoe Rice

1 cup Rice
3 large Potatoes
1 bunch fresh Mint
1 cup Green Peas
2 cloves
2 cinnomon
4 black pepper
1 tbsp Oil
Salt - To taste
3 Green chillies
roast the clove cinnomon and balck peeper..and grind it to fine powder
Wash the rice. Add a drop or two of oil, and pressure cook the rice.
Boil and dice the potatoes into cubes.
wash fresh mint leaves add a grinded pwdered and grind them lightly. If you are using dried mint
leaves, they can be added directly.
Boil the green peas.
Heat oil in a big kadai. Add chopped green chillies, mint and fry for a minute.
Then add the potatoes, peas and cooked rice. Add salt and fry for 5 minutes.
Tastes great served hot with cool cucumber raitha.

Stuffed Potato
Potato : 200 gm
Green peas : 100 gm
Onion ( big ) : 1
Tomato ( thakkali ) : 2
Green chilli : 4
Ginger : a small piece
Coriander leaves : 1 bunch
Thuvaram paruppu ( red gram dal )
Maida : 2 tbsp
Bengal gram flour : 1 tbsp
Oil : 6 tbsp
Coriander seeds : 1 tsp
Cumin : tsp
Turmeric powder : 1 pinch
Salt : as needed

2 tbsp

Puree tomato and set aside.
Soak thuvaram paruppu in water for sometime.
Cut onion, ginger, coriander leaves finely.
Grind onion, ginger, coriander leaves, coriander seeds, chilli, cumin to a paste.
Grind thuvaram paruppu, peas to a paste.
Mix paruppu paste,masala paste, tomato puree, bengal gram dal to a thick dough.

Add turmeric powder, salt and a little water if needed.

Peel skin of potato, make a small hole and scoop the inside.
Fill the potato with the dough.
Knead maida with water to a thick dough and fill the top portion of the potato.
Steam the potato.
Heat oil in a frying pan.
Add the potatoes and fry till they are golden.
Serve potatoes hot with tomato sauce and coriander chutney.

How to cook South Indian style Potato fry

cook South Indian style Potato fry

Potato fry in south-Indian style. Delicious most suitable for sunday afternoon meal
goes very well with sambar (dal) & rice. Very easy to cook with no greasy health
Difficulty: Moderately Easy

Things You'll Need:


4 mid-size potatoes
1/2 to 1 mid-size onion
couple of tea-spoons of oil per need
Pinch of channa dal or any other dal for chunk feel
Green leaves for decoration & smell
Red chilli & Corrionder powder
Sliced Green chilli.
Step 1

Add 2-3 tea spoons of cooking oil to the frying pan

green chili.

and fry chopped onions &

2. Step 2

Make sure you have the baked potato . To bake potato, add potato in boiling
water and let it boil for 10 mins. After 10mins, remove the potato and cut into
pieces you make thing is comfortable eating.
3. Step 3

Add red chilli to the frying pan and fry until the frying onions get golden brown
color. Add the cut potatoes to the frying pan and mix it even.
4. Step 4

Add oil if needed to the potatoes in the frying pan, if you notice the potatoes are
getting sticky to the pan. Thoroughly mix potatoes so as is necessary.
5. Step 5

Add red chilli & corriondor (dhaniya) powder in 1:2 ratio and add salt for taste. Fry
the potatoes in the pan with through mixing, if need can add some water and
close the pan to let the chilli powder get distributed evenly across all the chopped
6. Step 6

Remove the pan from stove when you feel its enough golden brown color over

the potatoes and you may also smell fried potatoes.

7. Step 7

Can add parsley leaves for fresh fragrance and color.

Masala Puri

12 to 14 - flat papdi
1 - potato, medium sized (peeled, boiled and mashed coarsely)
1/2 cup - dries peas (soaked in water for about 6-8 hrs)
1 - big onion, chopped finely ( i prefer red onions)
1 tsp - oil
1 tsp - jeera
1 tsp - red chili powder
1/2 to 3/4 tsp - garam masala
1/2 to 3/4 tsp - chaat masala
1/2 tsp - turmeric powder
1 tsp - tamarind paste or lime sized tamarind pulp soaked in warm water
1 tbsp - jaggery
2 to 3 strands - cilantro
1 to 2 tbsp - thin sev
1 - tomato, small sized (chopped finely)
salt as per taste
For the Green Chutney:
1 to 2 tsp - jeera
1.5" piece - ginger
5 to 6 strands - cilantro
2 to 3 - green chilies
3 to 4 - mint leaves (optional)

Add enough water to the soaked peas and pressure cook until done; It
usually takes about 2-3 whistles.
Meanwhile, grind the ingredients for the green chutney to a smooth
paste with some water.
Heat oil in a pan and add jeera seeds;
Keep aside 1-2 tbsp chopped onions for garnishing and add the rest to
the oil and saute for a couple of minutes or until done.
Add the peas and the boiled & mashed potatoes to the sauted
onions and mix well;
Add enough water to bring it to a watery- bhaaji consistency.
Add tamarind, jaggery, salt, green chutney and the rest of the dry
masalas and boil for a couple of minutes;
Add more water if the masala thickens.
Adjust the sweetness and masalas according to taste.

To Serve:

Take about 5-7 papdi per plate and crush them coarsely with your


Spread the papdi around the plate.
Pour a generous amount of masala all over the papdi;
Top with sev, finely chopped cilantro, onions and tomatoes. Serve
Things to keep in mind:

When you pour the masala on the papdi, the papdi might absorb some
of the water content and the masala might become a little dry and thick....
So, keep that in mind while deciding on the consistency of the masala.
You might wanna make it a little more watery than you actually want.
Instead of combining all the masalas together, you could even make
the green chutney and the tamarind chutney separately and pour them over the peas
and potatoes while serving.
You could also add roasted peanuts as a topping;
Some people also add a couple of spoons of beaten curds.
Masaalpuri tastes best when the masala is hot;
So, make sure you heat the masala well, just before serving.

Ingredients for the Recipe

200gms chapathi atta

1 tsp jeera
1 tsp chilli powder
tsp turmeric powder
3-4 tbsp yoghurt
1 tsp saunf powder
kg cooking oil
tsp salt to taste

Recipe (How to Make):


In one bowl take 200 gm chapathi atta.

Add jeera, chilli powder, turmeric powder, saunf powder and salt. Mix


Add 3-4 tbsp yoghurt and 2 tbsp cooking oil.

Add very little water. Mix it well to make a soft dough.


Keep it for about 15 to 20 minutes.

Take a small ball from dough and roll it. Not very thick, not very thin.
In kadai take kg cooking oil and heat it on boiling temperature.
Slow the fire and insert a rolled puri into the oil slowly.
Within no time the puri puffs up.
Turn it and fry for a while.
Take out the puri and place on tissue paper to drain excess oil.

it well.