Aloo Ki Instant Spicy Idli

4.50 from 2 votes

When you try this and eat, you forget semolina and rice idli.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Served AsSnacks
Servings 2


  • 2 large potatoes boiled
  • 1 chopped onion
  • 4 bread slices
  • 1 green chilli chopped
  • Some green coriander leaves finely chopped
  • 1 bowl curd
  • 2 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seed
  • Salt
  • 1/4 teaspoon black pepper powder
  • 1/2 teaspoon Turmeric Powder
  • 1/4 teaspoon red chilli powder
  • 2 teaspoon tomato ketchup
  • Some curry leaves
  • Green chutney and tamarind chutney to serve


  • Put a pan on medium flame, add 1 teaspoon oil and add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds.
  • When cumin seeds crackle, add chopped onions and green chillies and saute until onion becomes translucent. Add turmeric powder mix well and add mashed potatoes and salt, red chilli powder and saute 2 to 3 minutes.
  • Add tomato ketchup and chopped coriander leaves, mix well. Turn off the flame and keep it aside.
  • Now beat the curd. Now we prepare tempering, heat a pan and add 1 teaspoon oil and add cumin seeds and mustard seeds.
  • When seeds crackle turn off flame and add curry leaves and add this tempering in curd and mix well. Add salt and black pepper powder.
  • Now cut bread slices in round shape Spread potato mixture on one side of bread slice and keep it on a greased nonstick pan downside.
  • On upper side spread curd mixture. Cover with a lid.
  • Let it cook until potatoes sides are golden. Serve hot with green chutney and tamarind chutney or tomato ketchup.

Please appreciate the author by voting!

4.50 from 2 votes

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Ritu Gupta
Ritu Gupta

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