Aloo in urdu means potato and Qatliyaan translates to slices. Hence, “Aloo ki Qatliyan” literally means potato slices. It’s origins can be traced to North Indian cuisine where it goes by a number of pseudonyms; Aloo ki bhujia being more prevalent than others. I make it almost every week, my kids just can’t seem to get enough of it.
Just writing about this recipe makes me nostalgic, it reminds me of my mother who made the best “Aloo ki Qatliyan” in the entire world!!!! Even though it is one of the simplest recipes, there was a special taste to the ones she made for me. I miss her every time I make these.
Getting back to the recipe, here are the things you will need:
Doesn’t this look pretty?
Lets cover it up to cook them perfectly.
- Potatoes (peeled and sliced) 6 medium sized
- Cumin/Zeera whole 1/2 tsp
- Whole red chillies 3-4
- Corriander powder 1/4th tsp
- Green chilli peppers ( bird’s eye, chopped) 1-2
- Turmeric 1 pinch
- Salt according to your taste
- Ginger 1/2 tsp
- Tomatoes (chopped) 2 medium sized
- Oil 4 tbsp
- Water 4 tbsp and extra if needed
- Ground black pepper 1/4th tsp
- Ground Cumin/Zeera 1/4th tsp
- Chaat Masala 1/4th tsp
- Cilantro (chopped) 2 tsp
- Heat the oil in a frying pan on medium heat.
- Add cumin, chopped ginger , green chillies and whole red chillies. Saute till fragrant (a minute or so).
- Now add a tablespoon of water and then add sliced potatoes, turmeric, coriander powder and salt. Make sure to coat the potato slices with these spices by flipping them around.
- Cook for 2-3 minutes.
- Add the chopped tomatoes and mix them. Cover with a lid that fits well.
- Lower the heat and let it cook for 3-4 minutes.
- Uncover the pan and mix so that nothing is sticking to the pan.
- If the potato slices start sticking to the pan, or are not cooked through then add a little water (~1/4th cup). Add water only if you have to, or if you feel the mixture is too dry for your preference.
- Cover and let it cook for 10 minutes (do not remove the lid).
- Voila!! awesome qatliyan are ready to be devoured.
- Take out the slices in a serving dish and garnish with chaat masala, ground cumin, black pepper and cilantro.
- Serve hot with Roti (Chapati), Paratha (recommended!) or Naan.
I like dry aloo ki qatliyaan, but if they seem too dry for your preference, you can make them moist as per your liking by adding more water in step 8.
This is quick to make and fairly healthy. Aloo ki Qatliyan serve as the perfect mid-week dinner, a quick lunch and can be even used as a really good side.
Aa jao “aloo” tayyar hain !!!!