How to make Achari Aloo Parcels

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Potatoes (आलू), Tamarind (इमली)

Cuisine : Indian

Course : Snacks and Starters

Achari Aloo Parcels

Achari Aloo Parcels Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Achari Aloo Parcels Recipe

  • Potatoes 1 teaspoon

  • Tamarind 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Potatoes boiled cut into cubes with skin 4 medium

  • Readymade rotis 4

  • Oil 2 tbsps + for deep-frying

  • Dried red chilli broken 1

  • Asafoetida 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 tsp + for sprinkling

  • Green chillies chopped 2

  • Tamarind chutney 3 tbsps + for serving

  • Chaat masala 1 teaspoon

  • Fresh coriander sprigs 10-12 + for garnishing

  • Salt to taste

  • Gram flour 1 cup


Step 1

Heat sufficient oil in a kadai. Deep-fry potato cubes till golden and crisp. Drain on absorbent paper.

Step 2

Heat 2 tbsps oil in a non-stick pan. Add mustard seeds and let them crackle. Add onion seeds, fennel seeds, fenugreek seeds, cumin seeds and dried red chilli and sauté for a minute.

Step 3

Add ¼ tsp asafoetida and sauté. Add ¼ tsp turmeric powder, ¼ tsp red chilli powder and green chillies. Mix well and sauté for a minute.

Step 4

Add fried potato cubes and toss well. Add 3 tbsps tamarind chutney and toss well.

Step 5

Add chaat masala and toss, cook further.

Step 6

Chop coriander sprigs and add. Mix well and add salt, toss well and cook.

Step 7

Mash the potato mixture and cook for 30 seconds. Remove from heat and cool to room temperature.

Step 8

Take the gram flour in a bowl. Add salt, remaining turmeric powder, remaining red chilli powder and remaining asafoetida and mix well. Add sufficient water and mix well into a smooth and thin batter.

Step 9

Place a portion of cooked potato mixture in the centre of a roti. Press lightly and fold from the sides to make a parcels. Similarly make the remaining parcels.

Step 10

Heat sufficient oil in a kadai. Dip parcels in the batter and deep-fry till golden. Drain on absorbent paper.

Step 11

Cut the parcels into triangles, sprinkle red chilli powder on top, garnish with coriander sprigs and serve hot with tamarind chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.