Sanjeev Kapoor

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Gujarati Aloo Chiwda  Recipe

A crunchy potato snack enhanced with nuts.

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 41-50 minutes

Servings : 4

Gujarati Aloo Chiwda

Main Ingredients

Potatoes, Cashewnuts





Level Of Cooking



  • Potatoes grated
    5 medium
  • Cashewnuts broken
    1/2 cup
  • Salt
    to taste
  • Oil
    to deep fry
  • Dry coconut (khopra) sliced
    1/2 cup
  • Green chillies seeded and chopped
  • Curry leaves
  • Raisins
    1/4 cup
  • Roasted cumin powder
    1 teaspoon
  • Garam masala powder
    1 teaspoon
  • Fennel seeds (saunf)
    1 tablespoon
  • Powdered sugar
    2 tablespoons
  • Rock salt (sendha namak)
    1/4 teaspoon


Step 1

Soak grated potatoes in salted water for ten minutes. Drain and pat dry on a towel. Heat sufficient oil in a kadai.

Step 2

Drop a handful of potatoes in hot oil and deep-fry till golden brown and crisp. Drain onto an absorbent paper. Deep-fry the remaining potatoes in the same way. Set aside to cool.

Step 3

Fry one after the other cashewnuts, coconut slices, green chillies and curry leaves till light brown and crisp. Drain onto an absorbent paper and set aside to cool.

Step 4

Combine all the fried ingredients in a big bowl. Add raisins, roasted cumin powder, garam masala powder, roasted fennel seeds, powdered sugar and rock salt. Mix well.

Step 5

When completely cooled, store in an airtight container.

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