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Gobble | 3 Delicious Aloo Recipes

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3 Delicious Aloo Recipes - you should definitely try them all!

Aloo Bread Cutlet

6 slices white or brown bread
3 potatoes (boiled and mashed with salt)
3 tbsp cornflour
2 green chillies (finely chopped)
½ capsicum (finely chopped)
1 tbsp ginger-garlic paste
2 tbsp coriander leaves (finely chopped)
1 medium onion (finely chopped)
¼ tsp turmeric powder
½ tsp red chilli powder
½ tsp cumin powder
½ tsp coriander powder
¼ tsp garam masala
½ tsp amchur powder
1 tsp salt
2 cups oil
2 tbsp ketchup or sauce of your choice

1. In a large bowl, crumble the bread slices into tiny pieces
2. Grate the boiled potatoes over the bread and mix well
3. Add green chillies, capsicum, ginger-garlic paste, coriander leaves and onion, mix well
4. Add 2 tbsp of cornflour and mix
5. Sprinkle in the turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, amchur powder and salt, mix well
6. Add the remaining cornflour and knead the mixture into a dough
7. Grease your palms and make cutlets of any shape and set aside
8. Refrigerate for 10-15 minutes to let it set
9. Heat oil in a pot and deep fry the cutlets until golden brown
10. Serve hot with ketchup or any other sauce
11. Gobble, gobble, gobble!

Aloo Paneer Cutlet

1 potato (boiled and mashed)
½ onion (finely chopped)
1 tbsp Coriander leaves (chopped)
½ tsp chat masala
1 tsp oil
1 cup breadcrumbs
1-inch ginger (finely chopped)
2-3 cloves garlic (chopped)
300g Paneer
½ cup cabbage (chopped)
½ capsicum (finely chopped)
½ carrot (finely grated)
2 green chillies (finely chopped)
½ cup water
4 tbsp gram flour
¼ tsp raw mango powder
Salt to taste
Oil to deep fry

1. Take oil, ginger, garlic and chillies in a pan, saute
2. Add onion, capsicum, cabbage and carrot, saute
3. In a bowl, mix together the paneer, sauteed vegetable mixture, boiled and mashed potatoes
4. Also, mix in the amchur powder and chaat masala
5. In another bowl, mix the gram flour and water to make a smooth batter
6. Shape the paneer mixture into cutlets
7. Dip the cutlets in the batter, then coat them with bread crumbs
8. Deep fry until golden brown
9. Serve hot with ketchup or choice of sauce
10. Gobble, gobble, gobble!

Aloo Cheela Chaat


3 large potatoes (peeled and grated)
½ cup onion (finely-chopped)
1 cup besan
½ cup flour
½ cup water
2 green chilies (finely-chopped)
1 tbsp red chilli powder
1 tsp salt
1 tbsp cumin powder
1 tsp black pepper
1 tbsp Garam Masala

For filling:
1½ cups kala chana (soaked overnight)
½ cup Onion
½ cup tomatoes
1 tbsp chopped coriander leaves
A Pinch Of Black salt
½ wedge Lemon Juice
½ cup Dahi

For Garnish:
½ Cup of sev


For the Aloo Cheela:
1. In a bowl, mix together the besan, flour and water to make a relatively runny batter
2. Add green chillies, red chilli powder, cumin powder, black pepper and salt, mix well
3. Grate the potatoes into a bowl, soak in water to drain off the starch
4. Drain the water from the potatoes and then rinse them under running water
5. Using your hands, take some of the potato and squeeze it hard until all the excess water is removed
6. Put the dried potatoes into a bowl
7. Add the onions to this bowl and mix well
8. Heat up some oil in a pan and once the oil is hot, turn the flame to a medium low
9. Add the besan and flour batter to the potatoes and quickly mix it all together
10. Immediately spoon the mixture into the hot pan and spread it all around to make a large round shape
11. This has to be done very quickly after adding the batter because the salt in the batter will make the potatoes and onions sweat, causing the mixture to become too wet
12. Fry the cheela for about 90 seconds on one side before flipping it very carefully
13. Then cook the other side for about 2-3 minutes, until golden brown
14. Flip it over again and cook for an additional 2 minutes until crispy

For The Filling:
1. Soak the chana overnight, boil in salted water till cooked
2. Once the chana is cooked remove and keep aside, cool it off completely
3. In a bowl mix all the other ingredients, add in the boiled chana and mix well
4. Adjust seasoning if required

For Dahi Spread:
Take the curd in a bowl, add black salt, whisk till smooth

To plate:
1. Take the aloo cheela
2. Spread with khara dahi and top with chana chaat mixture
3. Garnish with Sev

Gobble, gobble, gobble !

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