Tag Archives: Incredible Potatoes

Besani Aloo Katli

Besani aloo katli is my very own created favourite snack and Ramadan product.  Spicy batter dipped potato slices gives the real satisfaction of chat pata snack. Try this chat pati recipe and enjoy!

Ayesha’s Kitchen


  • 2 large potatoes (peeled and cut into ½ cm thick slices) (soaked in ice cold water)
  • 2.5 cups besan
  • 1 cup luke warm water
  • Salt to taste
  • 1 tbspn crushed red chillies
  • 1 tspn Kashmiri red chilli powder
  • 2 tbspns roasted crushed cumin seeds
  • 1 tbspn cracked coriander seeds
  • 3 tbspns very finely chopped green coriander
  • 3 tbspns very finely chopped green chillies
  • 3 tbspns very finely chopped fresh spinach
  • A generous pinch of garam masala
  • A generous pinch of kasuri methi
  • 1 tbspn roasted and crushed anar dana
  • 2 tbspns rice flour
  • Oil for deep frying
  • A pinch of chaat masala to sprinkle


  1. Take out the potato slices from chilled water, pat dry with a paper towel and sprinkle some salt and Kashmiri red chilli powder on it. Keep aside for 5 mins.
  2. Meanwhile prepare the batter and put the oil on low flame so it is preheated when we need to fry.
  3. Add all the spices, herbs and veggies in the potatoes, mix and add rice flour and besan. Mix and add some lukewarm water to make a medium consistency paste. Adjust salt and chilli according to your taste.
  4. Bring oil to medium – high hot and fry each potato slice coated nicely in batter, individually in batches until golden brown.
  5. Take out on a wire rack to keep the batter crisp. Sprinkle some chaat masala and serve with mint sauce or ketchup.

Aloo Bhujya/ Alu Bhujiya

Aloo Bhujya….. a comfort food for a lot of people and an easy and quick meal for many. I make it when I am sick of eating meat plus I am low on time and energy and I prefer it mild. This recipe is mild as well but you can adjust the spices as you like it.

Ayesha’s Kitchen


  • 4 large or 6 small potatoes (Royale)
  • 1 large and 1 small onion chopped
  • 1 tbspn garlic paste
  • 1 tspn ginger paste
  • 2 large tomatoes blanched, peeled and cut into chunks
  • Salt to taste
  • Some chicken salt (OPTIONAL)
  • 1 tspn red chilli powder
  • ½ tspn turmeric
  • 1 tspn roasted crushed cumin
  • 1 tspn freshly crushed dried coriander
  • A pinch of fenugreek leaves/ kasuri methi
  • 1 tbspn nigella seeds (kalwanji)
  • A pinch of garam masala
  • A generous pinch of amchur
  • 1 tspn lemon juice
  • ½ cup oil
  • Coriander and green chillies to add at the end and garnish


  1. Peel, wash and cut the potatoes in slices or cubes. I prefer slices in everyday routine and cubes when making with pooris. Keep them in cold water until needed. Strain the water before adding the potatoes in the pan.
  2. Heat oil in a thick bottomed, deep pan and sweat the onions. Add ginger paste, garlic paste and saute’ further for a minute. Add potato slices and stir fry on medium heat for 5 minutes. Now add all the spices except fenugreek leaves, amchur powder and garam masala. Mix well.
  3. Add tomatoes, amchur powder, garam masala and fenugreek leaves(do not stir after adding tomatoes) and cover the pot with the lid and cook on low heat for 20 minutes or until potatoes are cooked and tomatoes are mushy.
  4. Remove the lid, add lemon juice, coriander and green chillies and cook on medium heat until the tomatoes dry up.
  5. Take them out in the serving dish and garnish with some green chillies and coriander.
  6. Serve hot with roti/ paratha or pooris.



Malai Kofta

Malai kofta/ kofta makhni is an Indian Punjabi vegetarian dish. Soft paneer and potato balls, lightly spiced and fried, simmered in a silky smooth mild curry, served with hot garlic roti, naan or rice is a delicacy from North India which is served in almost every Indian restaurant around the world. My personal favorite is from “Aangan” restaurant on Derrimut road in Melbourne, Australia. I loved it so much that I have to figure out the recipe after 20 different recipes trial.

So this recipe is my configured recipe after trying 20 different recipes from known youtube chefs….. ❤

Ayesha’s Kitchen



  • 1 cup boiled, peeled and grated potatoes
  • 2 cups grated paneer/ cottage cheese/ ricotta cheese
  • 4 tbspns broken cashews
  • 4 tbspns finely chopped green chillies (I use Bengali/ Thai green chilli because it is rich in flavour and heat, you can use any of your choice and adjust it according to your heat tolerance level)
  • 2 tbspns finely chopped green coriander
  • 1 tspn roasted crushed cumin seeds
  • 1 tspn crushed coriander seeds
  • 1 pinch of salt
  • 1 tbspn corn flour
  • 1 cup flour (to coat the koftas before frying)
  • Oil for deep frying


  • 2 generously big knobs of butter
  • 3 tbspns cooking oil
  • 1 large onion or 2 small onions (chopped)
  • 2 large tomatoes (cut into chunks)
  • Salt to taste
  • 1 tspn red chilli powder (preferably Kashmiri red chilli because it is rich in bright red color)
  • 1 bay leaf
  • 3 green cardamom
  • A piece of cinnamon
  • 2 cloves
  • 1 tbspn ginger and garlic paste
  • 2 green chillies
  • 2 tbspns raw cashews
  • 1 tspn cumin powder
  • 2 tbspns cooking cream
  • 1 tspn kasuri methi


  1. For koftas, combine everything (except oil for frying and flour for coating) in a mixing bowl and add a pinch of salt and mix until it combines into a tough dough. We add corn flour in these koftas because it absorbs all the extra moisture and this helps in frying the koftas without breaking. It will be difficult to shape out koftas from this tough dough but it is doable.
  2. Roll the koftas in plain flour and shake off the excess flour. Refrigerate for 15 mins.
  3. Meanwhile, lets prepare our curry.
  4. For curry, heat oil in a pan and add bay leaf, cardamoms, cinnamon, green chillies and onions. Saute until the onions are translucent BUT NOT BROWN. Add ginger garlic paste and cashews and saute for further 2 minutes. Add tomatoes and cook until tomatoes are mushy. Add 2 cups warm water and let it simmer for 5 minutes with the lid on.
  5. Meanwhile, heat the oil in a deep pan, take out the koftas from the fridge and deep fry until golden brown.
  6. Take the curry pot off the flame and let it cool. Take out the bay leaf and cinnamon stick. Pour the mixture in the blender and blend it into a fine puree. Pass it through a sieve to collect the silky, smooth curry. Discard the residue.
  7. In the same pot, melt some butter and pour the silky curry in it. Simmer on medium heat for 5 minutes. Add cream and crush the fenugreek leaves/ kasuri methi with your palms and add to the curry. Mix gently.

Now you have 2 options:
1. Either put koftas in the curry now and simmer for 1 minute and turn off the flame and serve with a garnish of cream and coriander.

2. Or plate the koftas in the serving dish and pour over the curry and serve with a garnish of cream and coriander.



Parsi Chicken Cutlets

Parsi chicken cutlets is the recipe inspired by one of the internet recipes. I was watching cooking videos as usual and watched this one which kinda attracted my taste buds, so I tried it and no doubt it was yum 🙂 Give it a try and let me know what you think about it!

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  • 250 gms boiled and mashed potatoes
  • 500 gms chicken mince
  • 1 cup coriander chopped
  • 1 cup mint leaves chopped
  • 1 medium red onion chopped fine
  • 1 tbspn ginger & garlic paste
  • 4 – 5 green chillies chopped
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn turmeric
  • 1 tspn coriander powder
  • 1 tspn cumin powder
  • 1 tspn garam masala


  • 2 cups bread crumbs
  • 2 beaten eggs
  • Oil for shallow frying


  • In a shallow wide dish, combine boiled mashed potatoes and chicken mince well and add all the spices and veggies. Mix well and keep aside for 10 minutes.
  • Now make small cutlets depending on hat size you want and coat them in breadcrumbs, then egg and fry for 2 minutes per side on medium flame.
  • Serve hot with tomato mint chutney or ketchup.

Potato Salad

This recipe if for yummy, creamy, mustardy and oniony potato salad. The flavours added to this potato salad makes it comfortable with all kind of grilled meat/ BBQ or fried steaks or if you have an open salad bar for your guests, this is a great addition. Very simple and easy to follow recipe is below…..

Ayesha’s Kitchen


  • 3 large potatoes (cut into big chunks)
  • Salt
  • Water


  • 1 cup full cream sour cream
  • 2 tbspns mayonnaise
  • Some cracked black pepper
  • A pinch of chicken salt
  • A generous pinch of table salt
  • 2 green onions (green part chopped)
  • 1 tspn fresh chives (chopped)
  • A pinch of dill
  • ¼ tspn mustard powder
  • 1 tbspn mustard


  • Peel and cut potatoes into big chunks and put them in cold water with some salt. Boil until the potato is done but still in shape which is 98% done.
  • Drain the water and put the potatoes in colander to remove all the excess water and cool down.
  • In a mixing bowl combine all the ingredients for dressing and whisk.
  • Add potatoes and mix gently.
  • Refrigerate for 1 hours.
  • Serve with grilled meat or schnitzels.

Aalu Chicken Shorba (Potato & Chicken Stew Style Curry)

A very famous dish in Pakistani home cooking, but there is a technique to make it, there is a timing to put everything in to make it super special and delicious. If you follow all the instructions given below, you will get the most delicious Aalu Chicken shorba ever!!!!! Trust me mate 🙂

Ayesha’s Kitchen


  • 1 chicken (1.5 kilo)(skinless, cut into curry pieces, around 12pcs)
  • 1.5 cups oil
  • 3 onions (medium sized, cut into slices)
  • 3 tomatoes (medium sized, cut into slices)
  • 5 – 6 green chillies (2 chopped)
  • 1 cup coriander, chopped
  • 4 – 5 medium potatoes, peeled and cut into big chunks (4 pieces per potato)
  • 1 tbspn crushed ginger
  • 1 tbspn crushed garlic
  • 1 litre hot water


  • 1 small bay leaf
  • 1 small cinnamon stick
  • Salt to taste
  • 1 chicken stock cube for extra flavour
  • 1 tbspn red chilli powder
  • ½ tspn Kashmiri chilli powder
  • 4 pepper corns
  • 4 cloves
  • 1 tspn turmeric powder
  • 1 tbspn coriander powder
  • 1 tbspn cumin seeds, pan roasted and ground
  • 1 tspn garam masala
  • 1 tbspn dried fenugreek leaves (ground)
  • 1 green cardamom


  • Heat oil and fry onion until its golden and crispy. Add chicken, bay leaf, peppercorns, chicken cube, cinnamon, 2 green chillies, cloves, ginger and garlic. Fry until the chicken changes its colour.
  • Add tomatoes and cook on high heat until the tomatoes are loose and cooked.
  • Add all the spices (except fenugreek leaves and garam masala) and mix. Add a splash of hot water and stir fry on high heat. When the water dries, add potatoes and add another splash of hot water, half of the coriander and stir fry on high heat. Do this again for 3 times until potatoes are half cooked.
  • Now add rest of the hot water and reduce the flame to low. Cover the pot and let it cook for 20 mins or until the oil comes up. Add garam masala, coriander and fenugreek leaves and serve hot with phulka.

Bread Pakora

Bread pakora is very famous in Punjab, India. I ate it first time at Keysborough Gurudwara Sahib and the idea seemed fantastic to me. It is actually battered fried potato sandwich and tastes great with mint sauce. Try this and let me know how you go with it 🙂

Ayesha’s Kitchen



  • 2 cups gram flour
  • ½ tspn baking powder
  • Some cold water for medium thick batter
  • Salt to taste
  • 1 tbspn crushed red chilli dry
  • ½ tspn turmeric powder
  • 2 tbspns cracked coriander seeds
  • 1 tbspn green chilli paste (fresh)
  • 1 tspn cumin seeds
  • 1 tbspn pomegranate seeds (crushed)
  • 3 tbspns chopped fresh coriander


  • 6 white bread slices
  • Oil for deep frying


  • 2 boiled potatoes
  • Salt and red chilli powder to taste
  • ½ tspn turmeric
  • 1 tbspns crushed green chillies
  • 3 tbpns chopped fresh coriander
  • 1 tbspn chopped fresh mint leaves
  • ½ tspn aamchur powder
  • ½ tspn chaat masala
  • ½ tspn garam masala
  • 1 tspn cracked coriander seeds


  • Combine all the ingredients given for batter except water and mix. Now gradually add water, whisking at the same time to get the right consistency of the batter. It should not be too thick or too runny. The consistency of the batter should be good enough to coat the bread sandwich.
  • Keep aside for 5 minutes.
  • Meanwhile, in a mixing bowl, combine all the ingredients for filling and mash.
  • Take one slice of bread and spread 2 tbspns of potato mixture onto it and cover it with the other bread slice. Cut into 8 triangles. Do the same with other bread slices and make 24 mini triangles.
  • Meanwhile heat oil to 190 degrees Celsius or hot enough that you put the batter in and it floats to the surface of the oil, bubbling within 10 seconds.
  • Now dip and coat each triangle into batter and fry until its crisp and brown on the outside. Take them out onto your serving platter and sprinkle some chaat masala (optional).
  • Serve hot with mint chutney or just as it is. They taste great.