How to make Aloo Chholay Pie -

Traditional chholay topped with creamy mashed potatoes and baked.

Sanjeev Kapoor

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 Dhokla Falafel Waffle Moong Dal Crispy Kachori Dal Vada - SK Khazana

Aloo Chholay Pie

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.

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!


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


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.

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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.