Achari Aloo Parcels

This recipe is from FoodFood TV channel

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Achari Aloo Parcels
Main Ingredients Potatoes, Tamarind
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Achari Aloo Parcels

  • 1 teaspoon Potatoes
  • 1 teaspoon Tamarind
  • 1 teaspoon Fennel seeds (saunf)
  • 1 teaspoon Fenugreek seeds (methi dana)
  • 1 teaspoon Cumin seeds
  • 4 medium Potatoes boiled cut into cubes with skin
  • 4 Readymade rotis
  • 2 tbsps + for deep-frying Oil
  • 1 Dried red chilli broken
  • 1/2 teaspoon Asafoetida
  • 1/2 teaspoon Turmeric powder
  • 1/2 tsp + for sprinkling Red chilli powder
  • 2 Green chillies chopped
  • 3 tbsps + for serving Tamarind chutney
  • 1 teaspoon Chaat masala
  • 10-12 + for garnishing Fresh coriander sprigs
  • to taste Salt
  • 1 cup Gram flour


  1. Heat sufficient oil in a kadai. Deep-fry potato cubes till golden and crisp. Drain on absorbent paper.
  2. Heat 2 tbsps oil in a non-stick pan. Add mustard seeds and let them crackle. Add onion seeds, fennel seeds, fenugreek seeds, cumin seeds and dried red chilli and sauté for a minute.
  3. Add ¼ tsp asafoetida and sauté. Add ¼ tsp turmeric powder, ¼ tsp red chilli powder and green chillies. Mix well and sauté for a minute.
  4. Add fried potato cubes and toss well. Add 3 tbsps tamarind chutney and toss well.
  5. Add chaat masala and toss, cook further.
  6. Chop coriander sprigs and add. Mix well and add salt, toss well and cook.
  7. Mash the potato mixture and cook for 30 seconds. Remove from heat and cool to room temperature.
  8. Take the gram flour in a bowl. Add salt, remaining turmeric powder, remaining red chilli powder and remaining asafoetida and mix well. Add sufficient water and mix well into a smooth and thin batter.
  9. Place a portion of cooked potato mixture in the centre of a roti. Press lightly and fold from the sides to make a parcels. Similarly make the remaining parcels.
  10. Heat sufficient oil in a kadai. Dip parcels in the batter and deep-fry till golden. Drain on absorbent paper.
  11. Cut the parcels into triangles, sprinkle red chilli powder on top, garnish with coriander sprigs and serve hot with tamarind chutney.

Nutrition Info

Calories 1531 kcal
Carbohydrates 234.4 gm
Protein 37.1 gm
Fat 49.5 gm
Other Fiber 42.6 gm