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Chatpata Aloo Fry

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Chatpata Aloo Fry

  • Suitable for vegetarian
  • 40 mins
  • Serves 4
  • Medium




  • Oil – 5tbsp
  • Heeng – ¼ tsp
  • Dry red chilli – 3nos
  • Cumin – 2tsp
  • Mustard seeds – 2tsp
  • Onion chopped – ½ cup
  • Garlic chopped – 1tbsp
  • Ginger chopped – 1tbsp
  • Potato (diced, raw) – 4cups
  • Black salt – 1tsp
  • Salt – to taste
  • Turmeric – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1½ tbsp
  • Amachur – ½ tbsp
  • Chaat masala – ½ tbsp
  • Kasoori methi – 1tbsp
  • Coriander Chopped – 1tbsp

Tips while buying potato & how to store potatoes properly.

  • Store potatoes in a cool, well ventilated place.
  • Colder temperatures such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discolouration when cooked.
  • Avoid areas that reach high temperatures or receive too much sunlight. Always in a cool dark place away from dirt sunlight.
  • Perforated plastic bags and paper bags offer the best environment for extending shelf-life
  • Don’t wash potatoes before storing.  Dampness promotes early spoilage.
  • Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness.
  • If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
  • Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting.
  • Cut the sprouts away before cooking or eating the potato.


Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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