How to make Crunchy Soya Aloo Katriyan -

Potato slices dipped in spicy cornflour paste, rolled in soya granules and deep-fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Soya Granules (सोया ग्रैन्यूल्ज़), Potato (आलू)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Crunchy Soya Aloo Katriyan checkout Soya Burgers, Soya Burger, Soya Shammi Kabab, Soya Aloo Tikki . You can also find more Snacks and Starters recipes like Wild Mushrooms in Oat Cups Sesame And Coriander Coated Fish Makai Pizza Fried Herbed Mozzarella

Crunchy Soya Aloo Katriyan

Crunchy Soya Aloo Katriyan Recipe Card


With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Crunchy Soya Aloo Katriyan Recipe

  • Soya Granules 1 cup

  • Potato 4-5 medium

  • Cornflour/ corn starch 3/4 cup

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Baking soda a pinch

  • Salt to taste

  • Lemon juice 3-4 tablespoons

  • Oil to deep fry

  • Chaat masala, optional

  • Tomato ketchup, optional


Step 1

Peel and thinly slice potatoes. Mix cornflour, red chilli powder, turmeric powder, baking soda, salt, lemon juice and water to make a thick paste.

Step 2

Spread soya granules in a plate. Spread the potato slices on a kitchen towel and pat them dry.

Step 3

Stir the paste once, add the potatoes slices and mix gently so that all the slices get well coated with the paste.

Step 4

Roll them in soya granules. Heat sufficient oil in a kadai and deep fry the potato slices till golden and crisp.

Step 5

Drain on absorbent paper. Serve hot sprinkled with sprinkled chaat masala or with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.