How to make Aloo Kofta In Chinese Style - Deep fried potato dumplings cooked with tomato sauce

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Corn (मकई)

Cuisine : Indo-Chinese

Course : Main Course Vegetarian

Aloo Kofta In Chinese Style Recipe Card

Aloo Kofta In Chinese Style

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Aloo Kofta In Chinese Style checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Nadur Bamchunth , Dum Aloo Methi, Dum Paneer Mitti Handi, Mixed Vegetable Pitlai.

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Aloo Kofta In Chinese Style Recipe

  • Potatoes boiled, peeled and mashed 4 medium

  • Corn 3 tablespoons

  • Green chilli finely chopped 1

  • Salt to taste

  • Black pepper powder to taste

  • Oil 2 tbsps + for deep-frying

  • Garlic crushed 8 cloves

  • Tomato ketchup 4 tablespoons

  • Soy sauce 1 tablespoon

  • Vegetable stock 3/4 cup

  • Vinegar 1/2 tablespoon

  • Spring onion greens chopped 2-3 stalks


Step 1

Mix together potatoes, two tablespoons cornflour, green chilli, salt and pepper powder in a bowl. Shape into small rolls. Heat sufficient oil in a kadai and deep fry the rolls, on medium heat, till golden brown in colour.

Step 2

Drain on absorbent paper. Heat two tablespoons oil in a non stick pan. Add garlic and sauté till golden brown. Add tomato ketchup, soy sauce and sauté for one minute. Add half cup vegetable stock and allow to boil.

Step 3

Dissolve remaining cornflour in one fourth cup vegetable stock and add to the sauce. Once the sauce thickens, add fried potato rolls and mix well. Add vinegar and take the pan off the heat.

Step 4

Serve hot garnished with spring onion greens.