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


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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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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

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

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.

Grind all ingredients together to a smooth paste.


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

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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