How to make Hyderabadi Aloo Toast -

Spicy and bursting with flavour, these toasts will leave you smacking your lips for more

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Large potatoes, Salt (नमक)

Cuisine : Hyderabadi

Course : Snacks and Starters

Hyderabadi Aloo Toast

Hyderabadi Aloo Toast Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Hyderabadi Aloo Toast Recipe

  • Large potatoes boiled, peeled and grated 4

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Coriander seeds cruhsed 2 teaspoons

  • Garlic-red chilli chutney 1 tablespo to spread

  • Green chutney 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespo to sprinkle

  • White bread slices 8

  • Refined flour 1/2 cup

  • Cornflour 1 tablespoon

  • Oil to shallow fry

  • Onion chopped to serve

  • Sev as required


Step 1

Take potatoes in a bowl, add salt, turmeric powder, red chilli powder, crushed coriander seeds, garlic-red chilli chutney, green chutney and coriander leaves and mix well.

Step 2

Spread this mixture on one side of the bread slices.

Step 3

Take refined flour in another bowl, add cornflour, salt and 1 cup water, mix well and make a thin batter.

Step 4

Heat sufficient oil in a non-stick pan, dip the potato side of the bread slices in this flour batter and place it in hot oil and shallow-fry, turning sides till evenly golden brown and crisp on both sides. Drain on an absorbent paper.

Step 5

Cut the toasts diagonally into 2 pieces, place them on serving plates, apply garlic-red chilli chutney and green chutney, sprinkle sev, onion and coriander leaves and serve immediately.

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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.