• Masala Alu / Spicy Potato

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    Masala Alu / Spicy Potato
    Prep: 5 min Cook: 15 min Servings: 1
    by Vidya
    3 recipes
    Alu/Potato used in so many snacks like samosa, alu wada/batata wada, alu kachori and many more. Here I am posting a recipe of masala alu, which I invented :) when I was in hurry. I don't have much time to make any lengthy snack like samosa/batata wada. So I just peel and chopped some potato's, added available spices and cooked till tender. But the recipe turn out very testy and yummy. Try it, I hope you will also like it :) For step by step pictures please visit


    • 3 medium potato’s
    • ½ Teaspoon Cumin Seeds/Jeera
    • ½ Tea Spoon Mustard Seeds
    • 1 Tea Spoon Red Chilly Powder
    • 1 Tea Spoon Sesame Seeds
    • 1 Tea Spoon Garam Masala
    • ½ Tea Spoon Turmeric Powder
    • 1 Tea Spoon Cumin/Jeera Powder
    • 1 Tea Spoon Coriander Powder
    • 3 Tea Spoon Oil
    • Salt as per taste
    • Pinch of Dry Mango Powder/Amchur Powder (optional)
    • ½ Tea Spoon Chaat Masala (Optional)
    • Fresh green coriander leaves for garnishing


    1. 1. Wash, peel and cut the potato's into cubes.
    2. 2. Heat oil in a nonstick tawa/pan. Add cumin seeds + mustard seeds.
    3. 3. When the cumin & mustard get spluttered add potato cubes.
    4. 4. Mix well and stir fry till golden brown. Add some water in fried potato cubes and cook for 1 min stirring continuously.
    5. 6. Cover all the cubes with a thali/plate and cook on low flame for 2-3 min. Stir in between.
    6. 7. Check the cubes bye cutting with a spoon.
    7. 8. If the cubes cut down easily add all the masalas except sesame seeds and chaat masala. Fry stirring continuously for a minute on medium heat.
    8. 9. Add some water and cook till water dissolves.
    9. 10. Cook till oil get separated.
    10. 11. Add sesame seeds. Stir fry for a minute. Taste the masala alu, if needed adjust the spices.
    11. 12. Masala Alu is ready. Sprinkle chaat masala. Garnish with fresh coriander leaves and serve hot with roti or enjoy as it is.

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