How to make Hyderabadi Aloo Toast -
Spicy and bursting with flavour, these toasts will leave you smacking your lips for more
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Large potatoes, Salt (नमक)
Cuisine : Hyderabadi
Course : Snacks and Starters
For more recipes related to Hyderabadi Aloo Toast checkout Perfect French Fries, Thai Style Chips, Tandoori Aloo Boat, Chicken Keema - SK Khazana . You can also find more Snacks and Starters recipes like Cheesy Jalapeno Garlic Bread - SK Khazana Egg Chilli Toast - SK Khazana Cucumber Dip With Pita Bread Grilled Paneer Sandwich
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
Method
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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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.
