Category Archives: Potato recipes

Aloo Bonda Recipe

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Ingredients

For potato mixture:

  • Boiled potatoes – 4 large
  • Finely chopped onions – 1 small
  • Green chilies – 2-3
  • Finely chopped Coriander leaves – 2 tbsp
  • Finely chopped curry leaves – 5
  • Finely chopped ginger – 1/2 inch
  • Mustard seeds – 1 tsp
  • Turmeric powder -1/4 tsp
  • Oil 2tbsp

For the batter:

  • Besan/ chickpea flour –1 1/2 cup
  • Rice flour – 3 tbsp
  • Ginger garlic paste – 1/2 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 11/2 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Soda – a pinch
  • Salt as required
  • Oil for deep fry

Method:

  • Mash the boiled potatoes
  • Heat oil in a wok
  • Add mustard seeds. Once they crackle add curry leaves and ginger. Fry for a few seconds.
  • Add onions and fry till translucent
  • Add green chilies, turmeric powder, salt and fry
  • Now add the mashed potatoes and mix well
  • Add coriander leaves. Remove from fire and keep aside
  • For the batter, take a bowl, mix all ingredients from besan to salt
  • Add water little by little to make a batter of medium consistency (not too thin or thick)
  • Make small lemon sized balls of the potato mixture
  • Heat oil in a wok and once the oil is hot, dip each potato balls into the batter and deep fry until slightly golden brown
  • Serve hot and enjoy with spicy green chutney
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Homemade Pav Bhaji

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pav bhaji - noorsrecipes

Ingredients:

  • Potatoes medium sized – 4
  • Carrots finely chopped – 1/2 cup
  • Peas shelled – 1/4 cup
  • Cauliflower florets – 1 cup
  • Onions finely chopped – 2 medium sized
  • Tomatoes – 2 large
  • Ginger paste – 1 tsp
  • Garlic paste – 1/2 tsp
  • Slit green chilies – 3-4
  • Turmeric  powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Pav bhaji masala – 1 tsp
  • Butter – 2 tbsp
  • Pav – 6
  • Butter for frying
  • Salt as required

For garnishing:

  • Chaat masala – As required
  • Coriander leaves finely chopped – 1/4
  • Green chilies finely chopped – 2-3

For Serving:

  • Onions finely chopped – 1 large
  • Lemon cut into pieces – 1 large

Method:

  • Boil , peel and mash the potatoes. Add 1 cup water and pressure cool all the vegetables until tender.
  • Open the pressure cooker and mash all the vegetables gently
  • Melt 2 tbsp of butter in a kadai. Fry onions, ginger garlic paste until they are brown.
  • Grind tomatoes and grind then . Add all the powders, pav bhaji masala and salt and cook for 5 minutes.
  • Then add the boiled and mashed potatoes and vegetables to this masala.
  • Cook for another 5 minutes on a low flame.
  • Garnish with coriander leaves, green chilies and chaat masala.

For Pav:

  • Melt butter on a griddle, divide the Pav into 2 and fry them by pressing them a little.
  • Serve hot with bhaji, finely chopped onions and some lemon

Aloo Tikki Chole Chaat

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aloo tikki chole chaat - noorsrecipes

Ingredients:

Aloo Tikki:

  • Potatoes – 4 large
  • Onions finely chopped – 2 tbsp
  • Ginger green chili paste – 2 tsp
  • Coriander leaves finely chopped – 3 tbsp
  • Cumin powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Oil – 1 tbsp + for shallow fry
  • Salt as required

For serving:

  • Chole  prepared out of 2 cups of chickpeas
  • Green chutney
  • Date and tamarind chutney
  • Onion finely chopped – 1 large
  • Chaat masala
  • Cumin powder
  • Red chili powder
  • Sev

Method:

  • Boil the potatoes. Peel them and mash.You can also grate them.
  • Heat oil in a vessel. Add 2 tbsp of finely onions. Fry till translucent and add ginger chili paste. Fry well. Add turmeric and cumin powder, coriander leaves and some salt as required. Mix well. Remove from fire and allow to cool
  • Once the potato mixture cools down, make balls, flatten them and shape them into tikkis
  • In a pan, shallow fry the tikkis on both sides till golden brown.

To serve:

  • Place 2 tikkis on a plate. Pour generous amount of  hot Chole on top. Add green chutney, date and tamarind chutney, some fine chopped onions, sprinkle some chaat masala, a pinch of cumin powder and red chili powder and lastly some sev.
  • This recipe can serve 8-10 people.

 

 

Aloo Gobi Dry

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Aloo Gobi – a lethal combination!
Aloo-gobi by Mum is one of our favorites. We are sure you will love this one.

Aloo Gobi Dry Image Credit: Mujahid Khaleel

Aloo Gobi Dry
Image Credit: Mujahid Khaleel

Ingredients

  • Potato – 1 large
  • Cauliflower florets – 1 cup
  • Green chillies – 2-3
  • Garlic finely chopped – 4-5 small cloves
  • Cumin seeds – 3/4 tsp
  • Red chilli  powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Pepper powder – a pinch
  • Coriander powder – 1/2 tsp
  • Dry mango powder – 1/2 tsp
  • Salt – as required

Method

  • Boil and peel the potato. Cut into cubes
  • Cut the cauliflower into florets and wash them thoroughly  with hot water adding a little salt and  turmeric powder. Then boil  them with some water. Do not over cook. It should be crisp. ( you can microwave them too)
  • Heat oil in a Kadai. Add cumin seeds and wait until it splutters
  • Add finely chopped garlic and fry for a few seconds
  • Add the cauliflower florets and roast for sometime. Then add the potatoes
  • Add the green chillies and all the powders including salt
  • Toss it well and make  sure the potatoes and cauliflower are coated well with all the masalas
  • Roast for few more minutes. The cauliflower should still be nice and crisp
  • Serve hot with roti / rice and dal

Chatpata Aloo Chaat!

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Craving for something chatpata?

Here’s Mum’s Aloo Chaat! Mum would try a variety of mouth-watering chaats for us on weekends. From Bhel, to sev, Dahi Puri and Aloo Chaat!

Do try it out!

Chatpata Aloo Chat Image Credit: Mujahid Khaleel

Chatpata Aloo Chat
Image Credit: Mujahid Khaleel

Ingredients
  • Baby Potatoes – 12 -15
  • Red Chili Powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam Masala powder – 1/4 tsp
  • Dry Mango Powder – 1/2 tsp
  • Chaat Masala – 1/2 tsp
  • Oil – 1 tbsp.
  • Yogurt  – 1 cup
  • Sev – 1/2 cup
  • Onion finely chopped – 1 medium
  • Green Chutney
  • Date and Tamarind (sweet) chutney
  • Salt – as required
Method
Frying the Baby Potatoes:
  • Boil the potatoes in a pressure cooker, peel and cut each of the baby potatoes into half
  • Heat 1 tbsp oil in a kadai and add the potatoes and fry for 2 minutes. Then add salt as required and all the powders and fry  till the potatoes are well coated with the masala and  are slightly roasted
  • Remove from heat and allow to cool
Green Chutney
Ingredients
  • Mint leaves – 1 cup
  • Coriander leaves – 1 cup
  • Green chillies – 5-6
  • Lemon juice – 2 tbsp.
  • Cumin seeds – 1/2 tsp
  • Ginger – a small piece
  • Black salt – 1/4 tsp (optional)
  • Salt as required
Method:
  • Grind all the ingredients with minimum water
  • Adding lemon juice gives the green colour to the chutney
  • You can add a small onion too if you like, it increases the quantity of the chutney
  • You can refrigerate this for a week without adding onions
  • Best to prepare fresh and serve it with chaat or any snack
Date and Tamarind (sweet) chutney
Ingredients 
  • Dates – 20
  • Tamarind pulp – 1 cup
  • Cumin seeds – 2 tsp
  • Jaggery –  1/2 cup
  • Red Chili powder – 2 tsp
  • Black salt – 1 tsp
  • Salt – as required
Method
  • Wash the dates , remove the seeds  and chop them
  •  Dry roast cumin seeds , cool slightly and crush with a rolling pin to make a coarse powder.
  •  Mix together dates, jaggery, tamarind pulp, cumin powder, red chilli powder, black salt, salt  and 3-4 cups of water
  • Cook on medium heat till it comes to a boil, reduce heat and continue to cook for sometime till it becomes thick
  • Remove from heat , cool and serve
  • Refrigerate it in an air tight container and use it whenever you like
  • Make sure to use a clean and dry spoon whenever you want to serve

Chatpata Aloo Chat Image Credit: Mujahid Khaleel

Chatpata Aloo Chat
Image Credit: Mujahid Khaleel

To Serve:
  • Place some baby potatoes on a plate
  • Add some yogurt to it
  • Then add the green chutney and Date and Tamarind chutney
  • Add some finely chopped onions and some coriander leaves if you like
  • Then sprinkle some chat masala
  • Top it with Sev and Enjoy

Aloo Matar Recipe

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Potatoes are to die for! And when the combination is Potato and Peas, it’s simply heavenly!
Try the simple and enjoyable Aloo Matar ricpe 🙂

Aloo Matar Image Credit: Mujahid Khaleel

Aloo Matar
Image Credit: Mujahid Khaleel

Ingredients:

  • Potato – 2 medium sized
  • Peas – 1 cup
  • Onion finely chopped – 1 medium sized
  • Tomatoes – 2 medium sized
  • Red chilli powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Jeera powder – 1/2 tsp
  • Sugar – 1 tsp
  • Coriander leaves – 2 tbsp
  • Salt as required

Method:

  • Finely chop the onion and grind tomatoes to a fine paste.
  • Heat oil in a cooker and fry the onions for sometime. Add ginger garlic paste and fry both till golden brown. (For one to make a good masala the onions should be rightly fried. If not fried properly, you will feel the onions as it is while eating and if burnt, obviously the taste would completely differ. Just add very little water immediately if the masala is getting  burnt. )
  • Add the tomatoes and fry for sometime. Slit the. green chillies and add it too.
  • Add all the powders as well as salt and fry the masala till raw smell goes and oil separates. (once the oil separates it means the masala is done.)
  • Add sugar as this will reduce the sourness of the tomatoes.
  • Add the potatoes and peas and fry for sometime.
  • Add a little water and  pressure cook for 2 whistles.
  • Garnish with fresh coriander leaves and serve it with hot rotis .

Yummy Vegetable Cutlet

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Mum would make yummy cutlets with spicy mint chutney and we would enjoy every bite!

Perfect for an evening snack, do  try out this heavenly vegetable cutlet. You will love it 🙂

Vegetable Cutlet © Mujahid Khalee

Vegetable Cutlet
© Mujahid Khaleel

Ingredients:

  • Potatoes – 4 medium sized
  • Beans – 1/4 cup
  • Carrot – 1/4 cup
  • Peas- 1/4 cup
  • Cabbage – 1/4 cup
  • Cauliflower -1/4 cup
  • Green chilli and ginger paste – 1 tbsp
  • Onion finely chopped – 1 small
  • Red chilli powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Jeera powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Bread slices – 2
  • Corn flour – 1 tbsp
  • Semolina/ rava – 1/4 cup
  • Oil – 1tbsp + for shallow fry
  • Salt – as required

Method

  • Boil, peel and mash the potatoes and keep it aside. Steam the vegetables.
  • Heat oil in a Kadai.
  • Add the green chilli and ginger paste. Sauté for a few seconds.
  • Add the finely chopped onions. Sauté till pink and translucent.
  • Add the steamed vegetables and fry for 2 minutes.
  • Add the mashed potatoes.
  • Add all the powders and fry for about 3-4 minutes.
  • Remove it from heat and allow to cook for 10 minutes.
  • Take some water in a bowl. Dip  1 bread slice into it.
  • Remove immediately , squeeze the water and add to the vegetable mixture. Repeat the same for the second slice too.
  • Add corn flour. (Corn flour and bread slices helps in binding the mixture). Mix well. Shape them into cutlets.
  • Add the rava to a plate.
  • Coat the cutlets with rava. This again help in binding and gives a crispy texture.
  • Shallow fry on a Tava or grill them by adding some oil.
  • Serve with pudina chutney, slices of cucumber and tomato.

Kaala Chana with Aloo and Dill Leaves

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Pic Courtesy: Mujahid Khaleel

Pic Courtesy: Mujahid Khaleel

Ingredients

  • Kaala Chana / Black chana – 1 cup
  • Potato – 1 medium sized
  • Dill leaves – 1 cup
  • Onions finely chopped – 1 medium sized
  • Tomato finely chopped  – 1 medium sized
  • Ginger garlic paste – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Turmeric. Powder – 1/4 tsp
  • Garam Masala – 1/4 tsp
  • Coriander powder – 1 tsp
  • Salt – as required

Method

  • Soak kaala chana over night and pressure cook for about 15 – 20 minutes
  • Heat some oil in kadai
  • Add onions and fry till golden brown
  • Add ginger garlic paste and fry till raw smell goes. Add tomatoes, fry for sometime. Add all the masalas
  • Cook till tomatoes become soft and oil separates
  • Now add the dill leaves and fry for sometime
  • Add in the potatoes. Cook till the potatoes  are done
  • Add the  chana , fry for a minute then add the  water with which the  chana was cooked
  • Cook for sometime. Serve hot with rotis

Interesting Fact – Dill leaves also known as sabbaki soppu or sew bhaji. This green leaf  vegetable is very delicious and healthy too.

Specially good for pregnant women and nursing mothers.

Jeera Aloo

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Potato is simply irresistible! And Mum would make easy potato snacks to go with rice or roti.

And this would make the food all the more delicious 🙂

Pic Courtesy: Mujahid Khaleel

Pic Courtesy: Mujahid Khaleel

Ingredients

  • Boiled and peeled potato -1large
  • Jeera – 1 heeped tsp
  • Chilli powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam Masala powder – 1/4 tsp
  • Pepper powder – 1/2 tsp
  • Oil – 2 -3 tbsp

Method

  • Add oil in a kadai. Once heated, add jeera.
  • When they begin to crackle add potato and all the powders.
  • Mix well and fry for sometime.
  • Serve hot with roti or rice.

Aloo Paratha

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Mummy’s delicious Paratha’s would kick start our day 🙂

From aloo to paneer, Mum made the most amazing Parathas for us.

aloo paratha

aloo paratha

Here is our favourite aloo paratha 🙂

Ingredients

For the dough

  • Wheat flour – 1 ¾ cup
  • Maida – ¼ cup
  • Salt – 1 tsp

For the stuffing

  • Potatoes – ½ kg
  • Green chillies – 8
  • Ginger-garlic paste – ½ tsp
  • Turmeric powder – ¼ tsp
  • Garam masala powder – ¼ tsp
  • Cumin powder – ¼ tsp
  • Finely cut coriander leaves
  • Salt

Method

Cook potatoes. Peel and mash

Add the rest of the ingredients to the mashed potatoes

Make medium sized balls from the dough. Flatten each ball and put the filling inside. Close and seal well all around. Press and dredge in wheat flour and roll out into thick parathas.  Heat ‘tawa’ and fry the parathas using oil. Serve hot with curd or ketchup 🙂