Uploaded November 2025 | Updated September 2026, 2 weeks ago
Power meets precision in every blend ❤️
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Written Recipe - Aloo Koliwada
Prep time: 10-15 mins
Cooking time: 15-20 mins
Serves: 6-7 people
Parboiling Potatoes
POTATO | आलू 6-7 MEDIUM SIZED.
SALT | नमक A LARGE PINCH
Coating Mixture
OIL | तेल 2 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1-1.5 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1/4 TSP
CHAAT MASALA | चाट मसला 1/2 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
BLACK SALT | काला नमक 1/4 TSP
ASAFOETIDA | हींग 1/4 TSP
CAROM SEEDS | अजवाइन 1/2 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर A LARGE PINCH
GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन मिर्ची की पेस्ट 2 TBSP
CURD | दही 2 TBSP
LEMON JUICE | नींबू का रस OF A LEMON
SALT | नमक TO TASTE
BAKING SODA | बेकिंग सोडा A LARGE PINCH
GRAM FLOUR | बेसन 1.5 TBSP
CORN FLOUR | कॉर्न फ्लोर 3 TBSP
ORGANIC RED FOOD COLOUR | आर्गेनिक लाल फूड कलर (OPTIONAL)
Special Green Chutney:
FRESH CORIANDER | हरा धनिया 1/2 CUP
MINT | पुदीना 1 CUP
GARLIC | लेहसुन 3 CLOVES
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 4-5 NOS.
ONION | प्याज़ 1 SMALL SIZED. (ROUGHLY CUT)
TOMATO | टमाटर 1 SMALL SIZED. (ROUGHLY CUT)
TAMARIND | ईमली 1 TSP
JAGGERY POWDER | गुड़ 1 TSP
BLACK SALT | काला नमक 1/2 TSP
CHAAT MASALA | चाट मसाला A LARGE PINCH
SALT | नमक TO TASTE
ICE CUBE | बर्फ
WATER | पानी AS REQUIRED
Method:
To make the chutney, just add all the ingredients into a mixer grinder jar and grind it into a fine paste. Do not add a lot of water, keep the chutney slightly thick.
Peel the potatoes and cut them into quarters. Add them to boiling water with a large pinch of salt and par-boil for exactly 5 minutes. They should not cook fully, a toothpick should enter the centre but with slight resistance.
Strain the potatoes and transfer them to a sieve. Let them cool completely so the coating sticks well later.
In a large mixing bowl, prepare the Koliwada coating. Add oil, all the powdered spices, ginger–garlic paste, whisked curd, lemon juice, baking soda, gram flour and corn flour. Whisk thoroughly to form a smooth, lump-free, thick paste.
If you want the classic red colour of Koliwada, mix in a little organic red food colour, this is optional and does not alter the taste.
Heat oil in a kadhai and bring it to 170°C.
Add the cooled par-boiled potatoes into the prepared coating. Use your hands to coat them lightly, the potatoes should have a thin, even coating.
Drop the coated potatoes into the hot oil in batches. Let them fry undisturbed for the first minute so the coating sets, then stir and fry on medium-low heat until crisp and golden.
Transfer the fried potatoes to a sieve so excess oil can drip off. Fry all remaining potatoes the same way.
Your super-crisp, chatpate Aloo Koliwada are ready. Serve hot with a squeeze of lemon and a sprinkle of chaat masala. Enjoy with the special Koliwada green chutney.
#YFL #SanjyotKeer
Follow Your Food Lab on:
instagram.com/yourfoodlab
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Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Parboiling Potato 0:57
Green chutney 3:20
Coating Mixture 5:28
Frying 8:50
Plating 10:34
Outro 11:37
Power meets precision in every blend ❤️
Shop our BLP 2.0 here - curaahome.com/products/blendlabpro
Written Recipe - Aloo Koliwada
Prep time: 10-15 mins
Cooking time: 15-20 mins
Serves: 6-7 people
Parboiling Potatoes
POTATO | आलू 6-7 MEDIUM SIZED.
SALT | नमक A LARGE PINCH
Coating Mixture
OIL | तेल 2 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1-1.5 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1/4 TSP
CHAAT MASALA | चाट मसला 1/2 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
BLACK SALT | काला नमक 1/4 TSP
ASAFOETIDA | हींग 1/4 TSP
CAROM SEEDS | अजवाइन 1/2 TSP
BLACK PEPPER POWDER | काली मिर्च पाउडर A LARGE PINCH
GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन मिर्ची की पेस्ट 2 TBSP
CURD | दही 2 TBSP
LEMON JUICE | नींबू का रस OF A LEMON
SALT | नमक TO TASTE
BAKING SODA | बेकिंग सोडा A LARGE PINCH
GRAM FLOUR | बेसन 1.5 TBSP
CORN FLOUR | कॉर्न फ्लोर 3 TBSP
ORGANIC RED FOOD COLOUR | आर्गेनिक लाल फूड कलर (OPTIONAL)
Special Green Chutney:
FRESH CORIANDER | हरा धनिया 1/2 CUP
MINT | पुदीना 1 CUP
GARLIC | लेहसुन 3 CLOVES
GINGER | अदरक 1 INCH
GREEN CHILLI | हरी मिर्च 4-5 NOS.
ONION | प्याज़ 1 SMALL SIZED. (ROUGHLY CUT)
TOMATO | टमाटर 1 SMALL SIZED. (ROUGHLY CUT)
TAMARIND | ईमली 1 TSP
JAGGERY POWDER | गुड़ 1 TSP
BLACK SALT | काला नमक 1/2 TSP
CHAAT MASALA | चाट मसाला A LARGE PINCH
SALT | नमक TO TASTE
ICE CUBE | बर्फ
WATER | पानी AS REQUIRED
Method:
To make the chutney, just add all the ingredients into a mixer grinder jar and grind it into a fine paste. Do not add a lot of water, keep the chutney slightly thick.
Peel the potatoes and cut them into quarters. Add them to boiling water with a large pinch of salt and par-boil for exactly 5 minutes. They should not cook fully, a toothpick should enter the centre but with slight resistance.
Strain the potatoes and transfer them to a sieve. Let them cool completely so the coating sticks well later.
In a large mixing bowl, prepare the Koliwada coating. Add oil, all the powdered spices, ginger–garlic paste, whisked curd, lemon juice, baking soda, gram flour and corn flour. Whisk thoroughly to form a smooth, lump-free, thick paste.
If you want the classic red colour of Koliwada, mix in a little organic red food colour, this is optional and does not alter the taste.
Heat oil in a kadhai and bring it to 170°C.
Add the cooled par-boiled potatoes into the prepared coating. Use your hands to coat them lightly, the potatoes should have a thin, even coating.
Drop the coated potatoes into the hot oil in batches. Let them fry undisturbed for the first minute so the coating sets, then stir and fry on medium-low heat until crisp and golden.
Transfer the fried potatoes to a sieve so excess oil can drip off. Fry all remaining potatoes the same way.
Your super-crisp, chatpate Aloo Koliwada are ready. Serve hot with a squeeze of lemon and a sprinkle of chaat masala. Enjoy with the special Koliwada green chutney.
#YFL #SanjyotKeer
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Parboiling Potato 0:57
Green chutney 3:20
Coating Mixture 5:28
Frying 8:50
Plating 10:34
Outro 11:37
