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

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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