Kokum Aloo Recipe, Indian Style

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first course
Kokum Aloo | Tangy Potatohttps://youtu.be/YtWukTjKSHATry these sweet & sour potatoes, simply delicious and ready in no time. The tanginess from these is a treat for your tastebuds.https://img.youtube.com/vi/YtWukTjKSHA/maxresdefault.jpg2020-10-09
Servings: 3
Author: HautePot Team
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
This recipe for Kokum Aloo is an Indian side dish that's easy to make and tastes delicious.These tangy fried potatoes are a treat for your tastebuds.


  • 4 to 5 medium sized potatoes, diced into cubes.
  • 10 to 15 fresh curry leaves
  • 1tbsp mustard seeds
  • 1 tbsp kokum paste, thick
  • 1 tbsp red chilly powder
  • 1 ½ tbsp sweet tamarind and jaggery chutney
  • 2-3 green chilly, finely diced
  • fresh coriander, finely chopped
  • oil for frying
  • salt to taste
  • water as required


  1. Fill a deep skillet with oil for frying and heat over medium-high heat until it reaches 180˚C.
  2. Transfer the potatoes to the hot oil and fry until golden brown and crisp. Drain the fried potatoes on paper towels.
  3. Drizzle oil in the a frying pan and heat over medium-high heat. Add curry leaves and mustard seeds.
  4. Allow the mustard seeds to pop and then add kokum paste with a little bit of water and mix until paste-like consistency.
  5. To the paste, add red chilly powder and fried potatoes. Mix until potato is well coated with kokum paste.
  6. Add salt to taste and cook for another 3 to 5 mins.
  7. Add green chilly, sweet and sour tamarind and jaggery chutney to the potatoes and mix well.
  8. Cool for 3 to 5 mins and add freshly chopped coriander for garnish!

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