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Aloo Amritsari

Aloo Amritsari is a popular Indian Snack
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Preparation Time :
5 minutes
Servings :
Serves 5


500 g - potatoes, peeled and cubed

2 - Onions sliced into thin rings

1 tsp - grated Ginger

1 tsp - garlic, crushed fine

1/2 tbsp - coriander, finely chopped

1 tsp - ajwain seeds

3/4 cup - gram flour

1 tsp - Red Chilli powder

1/2 tsp - Turmeric powder

1/2 tsp - tandoori masala

1/2 tsp - punjabi Garam Masala

1/2 tsp - Sugar

1 tsp - anardhana powder

Salt to taste

2 tbsp - oil


  1. Make a thick paste of flour, salt, ginger, garlic, turmeric, ajwain, garam masala and tandoori masala.
  2. Sprinkle 2-3 tbsp water, if necessary.
  3. Add 1/2 tbsp oil, mix well.
  4. Use 2 tbsp of the mixture to marinate onions, and the rest to marinate aloo cubes.
  5. Marinate aloo for 10 minutes.
  6. Either, fry the marinated potatoes, or grill on a barbeque skewer, or grill mesh till crisp and brown.
  7. Heat remaining oil, add onions, saute till light brown.
  8. Add the remaining marinade paste, stir well and cook.
  9. When dry, add fried potatoes, chilli, anardhana powder, sugar and salt.
  10. Toss well.
  11. Garnish with coriander.
  12. Serve hot with tooth picks to pick up easily.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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