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Chatpate Chhote Aloo

A delicious spicy and tangy Indian style potato dish with seed potatoes cooked whole. Spicy and crispy on the outside and soft and plain on the inside, they are the perfect addition to any Indian spread.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, entree, Side Dish, Snack
Cuisine: Indian, north indian
Keyword: Chatpate Chhote Aloo, Chhote Aloo, Spicy Seed Potatoes
Servings: 4
Author: Sakshi Kapoor


  • A kadhai or heavy bottom pan with a lid


  • 1/2 kilograms Chhote Aloo/ Small potatoes, washed (Often sold as seed potatoes or baby potatoes)
  • 2 to 3 tbsp Sarson ka Tel/ Mustard or any other Vegetable oil
  • 1/2 tsp Jeera/ Cumin seeds
  • Salt to taste I used around 2 tsp
  • 1/2 tsp Haldi / Turmeric powder
  • 1/2 tsp Amchur / Dry mango powder
  • 2 tsp Dhaniya / Coriander powder
  • 1 tsp Lal Mirch / Red chilli powder, 1 teaspoon (adjust according to taste)
  • 1/2 tsp Garam Masala powder
  • 2 to 3 tbsp Hara Dhaniya / Coriander leaves for garnish Cleaned and chopped


  • Start by washing and rinsing the potatoes until the dirt comes off. This dish requires potatoes to be unpeeled so pay attention to this step. Pat dry them after final rinse. If the potatoes are bigger, you may halve them or just prick them a bit with a fork or a knife.
  • In a kadhai or heavy bottom pan (that comes with a lid), pour oil and heat on medium high heat. If using Mustard oil, wait till you see it smoking. For other oils, you may proceed to the next step if you think the oil is hot.
  • Now add in the cumin and wait for it to bloom and sizzle. Add the potatoes next followed by salt and turmeric.
  • After this, stir the potatoes carefully by avoiding any hot oil splashes. Stir till you have mixed the turmeric and salt in.
  • Now cover and reduce the heat to medium low. Cook for 5-7 minutes.
  • Check the potatoes and give them a stir at intervals to avoid burning them. Stirring them also helps browning them evenly. Check by piercing the potato with a fork to see if it is cooked through. Once the potatoes are a bit softer, add the amchur and other spices and stir nicely.
  • Cover and cook again at medium low heat for another 5-7 minutes by checking them at intervals.
  • Once the potatoes have a brown wrinkly skin and have nicely coated with spices, you can take them off the heat.
  • Sprinkle with chopped dhaniya leaves and serve these chatpate chhote aloo with your favourite dal chawal or paratha for a wholesome meal.


  • The spiciness and the tanginess can be adjusted with the amount of Amchur or dry mango powder you use. If you don't have Amchur, you can use Anardana (dried Pomegranate seeds) or just plain simple lime juice.
  • If using lime juice, add it in the end.