773 potatoes recipes

potatoes recipes | 2069 indian aloo recipes | 

Potato recipe collection. Potato, or aloo, is the most versatile vegetable in anyone's arsenal. Whether you want to make something quick and easy or complicated and fancy, potatoes always come in handy. They are used in every cuisine in the world and also liked by almost everyone. Potatoes are used in many forms, grated, diced, mashed, sliced and even whole and since they have no distinct taste of their own, they adapt to the added flavors very easily.

Potato Recipes, Snacks and Starters

Dishes with potatoes make a great party starter. If you are entertaining guests, the perfect ice breaker is food. Start with Aloo Kurkure or Potato Cheese Croquettes to really impress your guests with something simple yet tongue tickling. If kids are who you have to impress, French fries and Stuffed Potatoes with Spaghetti is the way to go. You can even add different fillings like broccoli and corn. Potato is so unique that it can be used in healthy snacks like Ragi and broccoli cutlets, which help you incorporate healthy ragi in your diet without compromising on the taste while also being completely sinfully fried Crispy Potato Bhajias.

Street Food Potato Recipes

Everyone knows India is famous for its street food because there are a lot of delicious options. Starting with what Maharashtra is most famous for, Vada Pav, Samosa and Dabelis, you know what they all have in common? Potatoes! Steaming hot, deep fried Vadas and samosas or perfectly spiced dabelis are the essence of street food in Maharashtra. Another one who stands up to the mark is Misal pav, which is a perfect combination of spices with sprouts.

North India too has extensive street food potato recipes like Chole tikki Chaat which combines the love of chole with chaat, Dahi puri has a mashed potato filling with onions, curd and chaat masala or just a basic Aloo Chaat with an array of spices while Punjab has the ever famous Aloo Paratha.

Potato Recipes, Indian Food

Aloo subzi is the simplest, yet the most delicious subzi to eat. A staple in every Indian household, Potatoes are used the maximum out of all vegetables. Other than the basic, aloo is used many other subzis like Aloo Mutter ki subzi, which can be served with puris, Tandoori Aloo Gobi and even in the Gujarati classic, Tendli Batata nu shaak.

The subzis can be with gravy or without and if they don’t have potatoes, you can always put them inside the accompanying roti. Potato kulchas taste amazing with a paneer subzi and one step further is Aloo Puri where the dough itself is made with mashed potatoes. It also provides a different texture and flavor bomb when added to rice dishes like Hyderabadi Sofiyani Biryani.

International Potato Recipes

The first thing that comes to mind with potatoes is French fries, the most famous snack of all time. Even though the classic is great, you can make so many different variations with it like Mexican French fries or Spicy Creamy French fries. Other classic American dishes made with potatoes are Veggies Burgers with aloo patties and also Mashed potatoes with sautéed vegetables.

Potatoes also make an excellent filling for different types of sandwiches like Potato and corn sandwich, which is loved by kids and adults alike. You can take your pick from Spicy Buttered Potatoes and Capsicum and Potage Darblay, a French potato onion soup, there are endless options to choose from.

We hope you enjoy the Potato recipe collection provided below.

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stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | with 31 amazing images. A classic roadside snack from the Delhi region, the stuffed aloo tikki chaat now you can also make it at home! Learn how to make stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | It is a common sight to see people crowding around popular roadside vendors to get a plate of the stuffed aloo tikki chaat, especially in the cold winter months. The super-tasty aloo tikkis are stuffed with a flavourful green peas stuffing and deep-fried. The crisp yet soft tikkis are then laced with tongue-tickling chutneys and crisp sev. You can prepare and shape the tikkis beforehand, but deep-fry them just before serving. You can enjoy this crispy aloo tikki as an evening snack or even serve it at parties. Tips to make aloo tikki chaat: 1. You can also sprinkle chopped onions, pomegranate seeds and crushed papdis. 2. You can also use Minty Green Chutney which is also very peppy. 3. Instead of deep frying, you can even shallow fry the tikki. Enjoy stuffed aloo tikki chaat recipe | crispy aloo tikki | stuffed aloo patties chaat | with detailed step by step images.

green moong dal paratha | moong dal paratha | split moong dal paratha | with amazing 23 images. green moong dal paratha is a protein rich paratha from the Rajasthani cuisine. It is super flavorful and satiating. All the ingredients used in moong dal paratha preparation are basic and can be easily found in every Indian household pantry. If you have soaked green moong dal handy this moong dal paratha can be made in a jiffty. Healthful moong dal takes the form of a tasteful moong dal paratha here! Cooked moong dal, along with potato for binding, onions for crunch and a range of spices for added flavour, makes a great green moong dal paratha that is soft and crunchy in texture. You will enjoy the unique combination of spices in this protein and iron rich green moong dal paratha , especially the thoughtful addition of crushed coriander seeds and amchur. To make green moong dal paratha all we have done is combined green moong dal, whole wheat flour, mashed potatoes, onions, coarsely crushed coriander seeds, coriander leaves, garam masala, powdered sugar, chilli powder, dried mango powder into a soft dough. Rolled into circles and cooked on tava until golden brown. I use moong dal paratha as a tiffin treat, it is also a great way to add protein and iron rich food to my children’s diet. Also, green moong dal aids weight loss. What makes this paratha quick and easy is that all the ingredients are combined together and rolled. If you enjoyed this sumptuous split moong dal paratha then check our Punjabi paratha recipe collection to learn other authentic paratha recipes like Aloo Paratha, Mooli Paratha, Gobi Paratha. Learn to make green moong dal paratha | moong dal paratha | split moong dal paratha | with detailed step by step photos and video below.

aloo palak roti | Punjabi style aloo palak roti | potato spinach roti | with 19 amazing images. aloo palak roti is a Punjabi style aloo palak roti which is a perfect breakfast roti. We have used the most basic ingredients in making of aloo palak roti and the addition of aloo makes these rotis melt in the mouth. The dough of potato spinach roti is kneaded just how its done for Gujarati thepla. Potatoes by themselves are healthy and tasty if not deep fried. Add to this the goodness of spinach, yoghurt and wheat flour and you're left with nothing more to wish for! Have aloo palak roti for a Punjabi breakfast. Aloo and palak makes a great combination in Punjabi style aloo palak roti. aloo palak roti is a perfect replacement for roti. In fact, potato spinach rotis can be used as one-dish meal and had with curd and loads of sliced onions. You can also give this to your kids tiffin box or can also be served as evening tea snacks or breakfast. Notes on aloo palak roti. 1. To prepare aloo palak roti, in a deep bowl, take boiled, peeled and mashed potatoes. While making any paratha or roti using boiled potatoes, ensure they are not overcooked. Overcooked potatoes tend to absorb extra water making dough mushy and difficult to roll. 2. Add fresh curd. It not only helps in making the aloo palak roti soft but also increases the nutrient quotient with an addition of calcium. Serve aloo palak roti along with along with homemade curd, green chutney or any gravy dish that you wish! Learn how to make aloo palak roti | Punjabi style aloo palak roti | potato spinach roti | with detailed step by step recipe photos below.

Hyderabadi cuisine in general is marked by its richness, and this biryani tops the charts! There is a rich dimension to every component of this biryani. The koftas are made of potatoes and paneer perked up with dry fruits, nuts and cream, while the rice itself is flavoured with whole spices and herbs and enhanced with a rich paste of cashewnuts and melon seeds. The Hyderabadi Sofiyani Biryani has sweet, hot and spicy dimensions, which make it a dashing treat for your taste buds. While many of the ingredients like ginger, green chillies, etc. add to the pungency of this rich preparation, dairy products give it a luxuriant feel. However, a cup of pineapple cubes added to the biryani makes all the difference because its juicy, tangy, sweet taste helps to highlight all the other flavours of this dish. Enjoy it hot and fresh with a garnish of fried onions. You will also enjoy other Hyderabadi delicacies like the Khubani ka Meetha and the Mirchi ka Salan .

The grandeur of this recipe is evident from the ingredients that go into the kofta. A range of dairy products, saffron and dry fruits give these Nawabi Kesar Koftas a melt-in-the-mouth texture and magnificent flavour. The tangy gravy, flavoured with a rich paste of spices and nuts, adds to the luxurious feel of the koftas with its tongue-tickling flavour and luscious consistency. It is worth indulging in ingredients like mava, raisins, cream and paneer that are used in this recipe, to relive the lives of the Nawabi kings! Try other Nawabi recipes like Nawabi Curry and Nawabi Naan

This is one dish that needs no introduction! an evergreen favourite among Indians of all age groups and ethnicities.

katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with 36 amazing images. katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat is a delight to behold and bite into. Learn how to make Indian tokri chaat. To make katori chaat, first make the katori. In a deep bowl, add plain flour, add oil and salt and mix well to get a crumbly texture. Add approx. ½ cup of water and knead into a stiff dough. Cover with a lid and keep aside for 15 minutes. Divide the dough into 6 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle without using any flour for rolling. Prick it all over using a fork. Put a 75 mm. (3”) diameter steel or aluminum vati in the centre and cover all the sides around the vati and trim the excess dough which is inside the vati using a knife. Heat the oil in a deep pan and deep-fry 1 vati at time. Remove the vati mould from the oil and let the katori cook till it is golden brown in colour form both the sides. Repeat steps 5 to 8 to make 5 more katoris. Keep aside. Then to make Indian tokri chaat, just before serving, place a katori on a serving plate, put in the depression 1 tbsp potatoes, 1 tbsp moong, ½ tbsp onions, ½ tbsp tomatoes, 2 tbsp curd, 1 tsp green chutney, 2 tsp sweet chutney, little chaat masala sprinkle little cumin seeds powder, chilli powder and salt evenly over it. Finally put 1 tsp coriander, 1 tbsp sev and 1 tsp pomegranate evenly over it. Repeat steps 1 and 2 to make 5 more katori chaats. Serve immediately. Aloo tokri chaat is crispy katori filled with a spicy mixture of sprouts, potatoes, onions, tomatoes and chutneys. But here the katori is homemade and not store-bought. Deep-fried to perfection, the cases can be made days in advance and keep well when stored in an air-tight container. Just rustle up the stuffing and serve these pretty potato basket chaat to display your culinary skills to your family and friends. Easy to serve at parties, this dish is sure to satisfy the whims of chaat lovers without a second thought. The tongue-tickling flavour which lifts up every diner's spirit is a generous spread of fresh chutney and a sprinkle of chaat masala along with jeera powder. Learn how to make the perfect green chutney and sweet chutney for Indian tokri chaat. Tips to make katori chaat. 1. Crumbly texture is very important to get perfect crispy and flaky katori. 2. Put all the wet ingredients just before serving otherwise the katori will become soggy. 3. Be careful while frying the katori, it will loossen the sides, then remove the vati carefully. 4. You can store the katori in an airtight container for a week. Enjoy katori chaat recipe | Indian tokri chaat | aloo tokri chaat | potato basket chaat | with step by step photos.

corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with 63 amazing images. corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha has a tongue-tickling flavour feel of these are thoroughly enjoyable! Learn how to make pudina corn vegetable paratha. To make corn and vegetable paratha, make a dough of wheat flour and maida. For the stuffing, heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent. Add the cabbage and sauté on a medium flame for 1 to 2 minutes. Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 8 equal portions and keep aside. Then to make cabbage potato paratha, roll out a portion of the dough into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre, fold the edges towards the centre press well to seal it so the stuffing doesn’t spill out. Roll out again into 100 mm. (4”) diameter circle with the help of a little plain flour. Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil. Cook the paratha, using ¼ tsp of oil, till it turns brown in colour from both the sides. Repeat steps 1 to 4 to make 7 more parathas. Serve immediately. You may find the pudina corn vegetable paratha slightly elaborate to make, but it's worth the effort. The perfect blend of flavours will compel you to believe it! While the mint sauce is the highlight of the dough, the unusual combination of vegetables such as cabbage, potatoes and corn marks the stuffing. Common but effective ingredients such as chillies, lemon juice, coriander and garam masala make the cabbage potato paratha truly irresistible. Tips for corn and vegetable paratha. 1. Serve corn and vegetable paratha with curds. 2. Use a spatula to press down on the paratha to cook it evenly. 3. You can cook 2 parathas at one time on the tava. 4. Serve corn and vegetable paratha with lehsun ki chutney. Enjoy corn and vegetable paratha recipe | pudina corn vegetable paratha | cabbage potato paratha | with step by step photos.

chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | with amazing images. chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | is a protein rich satiating snack. Learn how to make kabuli chana soya cutlet. The ever-popular tikki reinvents itself as an elixir of good health! Made with protein and fibre rich ingredients like soya granules and chick peas, this delicious kabuli chana soya cutlet is brimful of vitamin B1, zinc and iron, all of which help to strengthen the eye muscles and improve blood circulation to the eye tissues. Tikkis of various types are very popular in India. Healthy chick pea pattice is a nutritious variant of this all-time favourite snack made with protein and calcium rich ingredients like chick peas and mint.The chick pea potato soya tikki doubles up as a treat to your taste buds, with the spiky flavours of mint, ginger and green chillies. Enjoy these delectable chick pea potato soya tikki hot and fresh on a cool, rainy day! Such is the appetizing power of this aromatic and tasty snack. If you thought plain potato tikkis are toothsome enough, you will just go ga-ga over this enhanced version that includes white chickpeas, soya granules and garlic paste as some of the key ingredients along with flavourful additions like mint leaves and onions too. A dash of lemon juice, though small in quantity, is essential to boost the flavours of the other ingredients used in the garlicky chick pea, potato and soya tikki. garlic potato soya tikkis are best served with green chutney. Tips to make chick pea potato soya tikki: 1. This slurry must be slightly thick as we have used soya granules which makes the tikkis brittle while frying. 2. Ensure that the sides of the tikki are rolled in bread crumbs. 3. Do not fry tikki's at high heat, they will not turn crispy and easily turn brown without being cooked from inside. Enjoy chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | with detailed step by step images.

street style sev puri | Mumbai roadside sev puri | homemade sev poori chaat recipe | with amazing 25 images. street style sev puri, as the name indicates is sev topped on puris or papdis, along with potatoes and chutneys. Tangy, crisp and tongue tickling are some words that come to my mind when we think of Mumbai roadside sev puri recipe. Tangy, crisp and tongue-tickling are the first words that come to mind when one thinks of this chat-pata Mumbai roadside sev puri snack. An arrangement of puris or papdis loaded with potatoes and chutneys, garnished with crispy sev and peppy coriander, Sev Puri is a snack worth many accolades! Visiting Mumbai, one cannot miss the Mumbai roadside sev puri available with almost every roadside hawker. From Juhu Beach to Chowpatty beach to roads leading to railway stations, you will see street vendors on carts selling Mumbai roadside sev puri. A steady stream of praise usually follows every mouthful, so full of crisp papdi, fresh chutneys and crunchy veggies like onions and raw mangoes. But some just lose themselves in the myriad flavours and textures, and stay silent till they finish the whole plateful! Feel free to have it your way. When you think of Mumbai Street Foods, then sev poori chaat recipe is on top of the list. Every bhelwala has his own recipe of street style sev puri. Making sev puri is really very easy, I remember making my first plate of sev puri when I was in grade 7, it got easier as my mother had the chutneys on hand in the freezer. To make street style sev puri, Arrange 6 papdis on a plate and place ½ tbsp of potatoes and 2 tsp of onions over each papdi. If you are a jain, you can top it with boiled banana or sprouted and boiled moong and chana. Top each papdi with ¼ tsp of geela lehsun ka chutney, ½ tsp teekha chutney and ½ tbsp of meetha chutney. The chutney’s can be adjusted according to your liking. Sprinkle 1 tsp of chaat masala and squeeze some lemon juice evenly over the papdis. Sprinkle ¼th of the sev, 2 tbsp of tomatoes and 1 tsp of raw mangoes evenly over the papdis and serve immediately garnished with 1 tbsp of coriander and 1 tsp of masala dal. I grew up having sev puri on the streets of Mumbai. However, we prefer to make our street style sev puri at home as it is a lot more hygienic. In addition, we always have our jar snack of baked puri ready on hand with our chutneys in the freezer. So making sev poori chaat at home is quite a quick job. We will be using an assortment of chutney to make Indain sev puri chaat. You can refer these chutney recipe with detailed step by steps for Khajur Imli ki Chutney, Green Chutney, Fresh Garlic Chutney and make them time ahead and store in the refrigerator. The base of sev poori is made of papdi, which are small crispy flat puris which are deep fried. For those who prefer a healthier sev puri , switch to our baked puri recipe. The very thought of homemade sev poori makes my mouth water as I reach out to make this delicious chaat! Enjoy our street style sev puri | Mumbai roadside sev puri | homemade sev poori chaat recipe with detailed step by step photos.

aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with 15 amazing images. aloo lehsun vada is made from besan, aloo, lots of garlic and chilli powder. Here, a mixture of potatoes and garlic is coated with a besan batter and deep fried, to get a Spicy Lehsuni Vada, which tastes great when served independently or between a pair of pav buns! I love having Mumbai roadside batata vada with sukhi lehsun chutney on the small crowded street of Mumbai leading to the train station. The Mumbai roadside batata vada is served hot on a paper plate with loads of spicy dry garlic chutney. The strong flavour of garlic transforms the soft and soothing potato into an exciting aloo lehsun vada snack! Notes on aloo lehsun vada 1. Add 1 tbsp hot oil. The addition of hot oil makes the besan covering crispy on frying. 2. Add ½ cup of water. Be careful while adding water, the batter should not be very runny or thick. It should be just enough to coat the aloo balls. 3. Using a whisk, mix well to make a lump-free, smooth batter. Keep aside. 4. Heat the oil in a deep non-stick pan for frying the spicy vada. Maintain the temperature of oil. Very high heat browns the batata vada from outside very fast and the besan covering remains uncooked. If you let the temperature too low then they will turn greasy. 5. Dip each Mumbai roadside batata vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and will also stick to each other. aloo lehsun vada can be served as a starter or evening snack with tea . Add to the garlicky notes by serving it with sukhi lehsuni chutney. It is important to serve aloo lehsun vada immediately because the top layer of besan tends to become thick after some time – it must be served immediately to relish the nice crispy texture. Try other vada recipes like Mini Cabbage Vadas or Mirchi Vada. Learn to make aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with step by step photos and video below.

‘Khada’ mean whole and not mashed, which explains the difference between this and the regular pav bhaji. Although it has the same tongue-tickling and invigorating taste, the veggies are not mashed to a pulp in this variant. This gives a different consistency and mouth-feel to the dish, while also letting you enjoy the singular taste of each veggie that goes into the bhaji. While making this, make sure you just lightly mash the cooked veggies once or twice and not much, because then you will not get the authentic taste and texture. Make sure you heat the khada bhaji well before serving it with buttered and roasted pavs. You can also try other recipes like Tava Pulao or Masala Pav .

The best soup for cheese lovers! Kids, especially will go ga-ga over this creamy, cheesy, delicious soup. A thick soup made with vegetable stock, this soup is also home to chunky veggies. With oodles of fresh cream and a generous garnish of grated cheese, the Cheese and Vegetable Soup is rich and pampering to the core.

A classic English soup that will warm your senses! the word ‘chowder’ essentially originates from new England and refers to the way in which fishermen threw their catch and other ingredients into a large pot that cooked until a hearty broth was ready. Today chowder is an extremely popular soup in the United States and is experimented with extensively. In this vegetarian version, we’ve included corn, celery and an assortment of vegetables and simmered it in a creamy white base for a delicious flavour. Serve this hearty soup to stimulate the palate, followed by Starters / Snacks , Salads , Main Course and end on a sweet note with some delicious Desserts
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