How to make Gujarati Aloo Chiwda Recipe - A crunchy potato snack enhanced with nuts.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes ( आलू ) , Cashewnuts ( काजू )

Cuisine : Gujarati

Course : Snack

Gujarati Aloo Chiwda

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 Gujarati Aloo Chiwda checkout Dilli Aloo Kachalu Chaat , Katori Chaat , Vada Pav , Aloo Bhaja . You can also find more Snack recipes like Muesli with Chia Seeds, Grilled Lowcal Bharwan Tikki, Ram Laddoo, Rassawala Khaman Dhokla. Or try out these recipes from Gujarati Cuisine like Panchkuti Dal, Jain Vegetable Handvo, Boondi Sev ki Subzi, Makkai Na Bhajia.

Gujarati Aloo Chiwda Recipe Card

Gujarati Aloo Chiwda

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Gujarati Aloo Chiwda

  • 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 3-4

  • Curry leaves 10

  • 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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