sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Khattai Alu

Khattai Alu
Aloo Chutney Wala Potatoes Tossed In Chutney Masala

Aloo Chutney Wala Potatoes Tossed In Chutney Masala

Potatoes tossed in Chutney Masala commonly known as Aloo Chutney Wala is a very chat pata...


Prawn Malai Curry

This delicious, mild curry is so easy to make. The word 'malai' means cream, but this cur...


Bendi Chutney

Okra chutney is a high fiber spicy tangy delicious healthy chutney made perfect with hot ...


Dahi Wala Kher Sangri

This is a rajasthani recipe and especially made in summer season with dried kher and sang...


Kurma Bhaji

A typical Maharashtrian style Kurma curry combined with mixed vegetables cooked in a spic...

Ash Gourd Pumpkin Coconut Stew Kerala Olan Curry

Ash Gourd Pumpkin Coconut Stew Kerala Olan Curry

Kerala Olan curry or Ash Gourd Pumpkin Coconut Stew is made with ash gourd mildly spiced ...

Khattai Alu Recipe, How To Make Khattai Alu Recipe

Khattai Alu is a temptation in potato. Learn the recipe of Khattai Alu by vahchef.

try this new deliciously sour incarnation of potato! You'll surely fall for it ! Do try this Khatti Alu with rice or Indian Breads.

About Recipe

How to make Khattai Alu

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Khattai Alu
Author : Vahchef
Main Ingredient : Potato
Servings : 0 persons
Published date : November 28, 2016

Ingredients used in Khattai Alu
• Potato - 500 grams.
• Tamarind pulp - 1 tea spoon.
• Desiccated coconut - 2 teaspoons.
• Brown sugar - 2 teaspoons.
• Ghee or oil - 1.5 teaspoons.
• Mustard seeds - half tea spoon.
• Turmeric powder - half tea spoon.
• Red chili powder - half tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Salt - to taste.
• Green chili - 2 numbers.
• Water - as required.
  • Peel and dice potatoes.
  • Soak tamarind in hot water for 5 minutes and then squeeze it firmly to extract all the juice and strain the liquid through a seive. Dissolve the sugar in the liquid.
  • Heat the ghee or oil and fry the mustard seeds until they pop.
  • Add the turmeric powder, chili powder, coriander powder, cumin powder and fry for about 1 minute on low flame.
  • Then add the potatoes and toss for about a minute. Sprinkle with salt and little water, (about 1/4 cup) cover tightly and cook on a very low flame for about 15 minutes.
  • Add the tamarind juice, chilies, coconut and mixwell.
  • Cover and cook for about 10-15 minutes or until the potatoes are cooked.

Serve hot with rice or chapatis.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter