Aloo Toast Recipe | How to make Hyderabadi Street Style Potato Bread Toast | Indian Street Food by Cooking Shooking

When it comes to Street Food in Hyderabad, Aloo Bread Toast stands in the top selling ones. This crispy potato smeared bread toast with garlicy-tangy-spicy and minty-coconuty chutneys along with crunchy onions, and sev is a party for the tastebuds. Let’s together make this amazing aloo toast chaat for ourselves!

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Hyderabadi Aloo Toast is on the menu today

Ingredients:
For Aloo Toast : Potatoes – 6 (boiled, peeled & grated)
Salt – as per taste
Turmeric – 1/4 tsp
Red Chili Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Coriander Powder – 1/2 tsp
Red Chutney – 1 tbsp
Green Chutney – 1 tbsp
Bread slices – 6-7
Maida / Plain Flour – 4 tbsp
Corn Flour – 2 tbsp
Salt – 1/4 tsp
Turmeric – 1/8 tsp
Oil – to deep fry

For Assembling Aloo toast: Prepared Aloo Toast
Red Chutney – 6 tbsp
Green Chutney – 6 tbsp
Onions – 12 tbsp
Coriander Chopped – 6 tbsp
Nylon Sev – 12 tbsp

Method:
In a bowl, mix the potatoes with salt, turmeric, red chili powder, coriander powder, red & green chutney.
Smear the potato mixture in one side of the bread slices. Heat up oil to deep fry.
In a flat bowl, add the plain flour, corn flour, salt and turmeric. Use water as required to form a batter.
Coat the potato smeared side with plain flour slurry and deep fry both sides until golden and transfer to an absorbent kitchen paper.You may choose to toast these in a tawa with 1 tsp oil.

To Assemble: In a plate, place the aloo toast and smear green and red chutneys. Slice the aloo toast diagonally then sprinkle chopped onions & coriander. Finally a good layer of Nylon Sev and the Aloo Toast is ready to serve!

Green Chutney : Minty Coconut Chutney

Ingredients:
Mint Leaves – 1 large OR 2 small bunch
Coriander Leaves – 1 large OR 2 small bunch
Curry Leaves – 1 sprig
Coconut : 3 tbsp
Salt – as per taste
Lemon Juice – 1/2 tsp
Water as required.

Method:
Grind all ingredients together to a smooth paste.

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Red Chutney:
Oil – 1 tbsp
Garlic – 8 tbsp
Teppal / Triphal / Sichuan Peppercorns – 1/2 tbsp
Fried Gram / Futana – 2 tbsp
Kashmiri Dried Red Chili – 12
Onion – 1
Tomato – 1
Vinegar – 1/2 tsp
Tomato Ketchup – 2 tbsp
Salt – to taste
Red Food Color – optional

Method:
In a pan, add in the oil. Once hot, chopped garlic and sichuan peppercorns goes in. After a minute, add the futana and kashmiri red chilis.
Once the futana is a bit golden, add the onion, tomato, ketchup, vinegar and cook till tomatoes are mushy.
Turn off the flame, let it cool down, blend to a smooth paste using sufficient water. Red Food Color will have to be added to attain the same color as street style

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