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Jhatt Patt Khattay Aloo

khattay aloo by simply tasmay

So when there is absolutely nothing planned for iftaar, my mind automatically goes into imagining different kinds of potato dishes. Probably because they are surprisingly always available in the pantry, or maybe because who in the world doesn’t love aloos?

Now I’m into all things spicy and tangy. So I really love this version of khattay aloo that I often make. The recipe is really a no-brainer. I think you might have started to note a pattern on the food section of my blog: I only make recipes that are quick and easy, because I truly believe that cooking and feeding yourself shouldn’t be a daunting task and we should be able to fix something up as quickly as possible. Because this is such a low-hassle dish, anyone can make this. (Men, take note).

Jhatt Patt Khattay Aloo

Serves: 4-5 people 


  • 4 medium sized potatoes
  • 1 tsp cumin seeds (zeera)
  • 1 tsp red chilli flakes
  • 1 tbsp tamarind sauce (imli ki chutney)
  • Little oil for frying
  • Salt as per taste


  1. Peel and cut the potatoes into cubes.
  2. Boil the potatoes in water. (Optional: Add half a tsp of yellow food colour to the water to enhance the look of potatoes. Wese tou surat pe nahi seerat pe jana chahye but I just like visually appealing food to spark the apetite so yeah).
  3. Once boiled, drain the water and set aside.
  4. Prepare tarka: Add some oil to a frying pan. Add the cumin seeds and chilli flakes and fry them.
  5. Once aromatic (which happens really quickly), add the boiled potatoes to the pan and fry until they turn crispy on the outside.
  6. Lastly, drizzle the tamarind sauce over the potatoes and give it a mix.
  7. Garnish with freshly chopped coriander, sprinkle some chaat masala and enjoy!

Serve with rotis or devour it as it is. Can also be added to yogurt to make it into a delicious chaat.

P.S. This dish is best enjoyed fresh from the stove when the potatoes are all crispy and golden.

Wah jee wah!



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