Spicy Aloo Crispies

Oblong gujiyas stuffed with spicy potato mixture and baked. This is a Sanjeev Kapoor exclusive recipe.

New Update
Spicy Aloo Crispies

Main Ingredients Potatoes, Refined flour (maida)
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Spicy Aloo Crispies

  • 2 medium Potatoes boiled and peeled
  • as required Refined flour (maida) dough
  • 2 Green chillies
  • as required Ghee 1 tablespoon +
  • 2 teaspoons Cumin seeds
  • 1 tablespoon Garlic chopped
  • ½ cup Corn kernels tinned
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • ¾ teaspoon Garam masala powder
  • to taste Salt
  • ½ teaspoon Dried mango powder
  • 2 tablespoons Fresh coriander leaves chopped
  • for sealing and brushing Lemon juice


  1. Roughly chop green chillies. Cut potatoes into small cubes.
  2. Heat 1 tablespoon ghee in a non-stick pan. Add cumin seeds and sauté. Add garlic and sauté for 10 seconds.
  3. Add green chillies and mix. Add corn kernels and toss. Add turmeric powder, red chilli powder and garam masala powder and mix well. Sauté for a minute.
  4. Add potato and toss to mix. Add salt and toss well. Add dried mango powder and mix well. Cook for a minute.
  5. Add coriander leaves and mix well. Switch off heat. Let the mixture cool.
  6. Preheat oven at 180ºC.
  7. Divide the dough into equal medium sized portions. Roll each portion into an oblong and apply some ghee in the centre. Place a portion of potato mixture in the centre. Apply lemon juice on edges, fold over and seal the edges. Pinch and twist the edged to get a pattern.
  8. Place these crispies on a baking tray. Place the tray in the preheated oven and bake for 10-15 minutes or till the crust is golden.
  9. Serve hot.