How to make Aloo Chholay Pie -
Traditional chholay topped with creamy mashed potatoes and baked.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Potatoes (आलू), Chickpeas
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Aloo Chholay Pie checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Mutton Seekh Kabab - SK Khazana Lahori Fish Fry Dosa Egg Sandwich Set Dosa - SK Khazana
Aloo Chholay Pie Recipe Card
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.
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!
Prep Time : 4-5 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Aloo Chholay Pie Recipe
Potatoes boiled and mashed 1 cup
Chickpeas boiled 1 cup
Oil 2 tablespoons
Butter 2 tablespoons
Onion paste boiled 3 tablespoons
Ginger-garlic paste 2 teaspoons
Cream 1/4 cup + 2 tbsps
Salt to taste
Tomato puree 2 tablespoons
Roasted cumin powder 1 tablespoon
Red chilli powder 1/2 teaspoon
A few sprigs of fresh coriander leaves
A fresh mint sprig
Method
Step 1
Preheat oven to 180° C.
Step 2
Heat oil in a non-stick pan. Heat butter in another non-stick pan.
Step 3
Add boiled onion paste to the first pan and saute. Add ginger-garlic paste and saute.
Step 4
Add mashed potatoes to the butter in the second pan and saute. Add ¼ cup cream and salt and mix. Saute for 2-3 minutes and switch off the heat.
Step 5
Add tomato puree to the onion masala and mix. Add boiled chickpeas, cumin powder, red chilli powder, salt and ¼ cup water and mix. Chop half the coriander leaves and add. Again add ¼ cup water and mix well and cook for 2 minutes.
Step 6
Spread the chickpea mixture in a baking dish. Spread the potato mixture and level the surface. Chop remaining coriander leaves and sprinkle on top. Drizzle 2 tbsps cream on top.
Step 7
Bake in preheated oven for 15 minutes.
Step 8
Serve hot garnished with a mint sprig.
Nutrition Info
Calories : 1216 Kcal
Carbohydrates : 102.8 gm
Protein : 21.7 gm
Fat : 79.7 gm
Other : 30.8gm
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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 www.sanjeevkapoor.com 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.
