Amritsari Aloo Recipe


  • 250gms Potato (Aloo)
  • 2 Onions, sliced
  • 2 Tea Spoon Ginger-garlic paste
  • 1/2 Tea Spoon Carom (Ajwain)
  • Salt as per your  taste
  • 1/2 cup Gram Flour (Besan)
  • 1 Tea Spoon Corainder (Dhania)  Powder
  • 1 Tea Spoon Red chilli powder
  • 1/2 Tea Spoon Garam masala
  • 1/2 Tea Spoon Dry Pomegranate seeds (Annardana) Powder
  • Oil For frying
  • Hand ful Corainder (Dhania)  leaves

Preparation Method

  1. Cut Potatos into long pieces.
  2. Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 TeaSpoon of oil and mix well.
  3. Marinate (Dip) Potato pieces for 15 minutes.
  4. Heat oil and deep fry the Potatos Keep aside.
  5. Heat 2 TeaSpoon of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
  6. Add the Potato and toss well. Simmer the flame and cook for another 5- 6 minutes.
  7. Garnish with corainder leaves and serve amritsari aloo hot with paratha or Chapati.