Achari Aloo Recipe (Chatpate Aloo): Unveiling the Delight

Achari Aloo is a popular vegetarian dish from Indian cuisine, which translates to “pickled potatoes”. It is made with boiled or fried potatoes that are then tossed in a spicy and tangy mixture of pickling spices such as cumin seeds, mustard seeds, fennel seeds, coriander seeds, and nigella seeds along with ginger, garlic, onion, and tomato.

The pickling spices used in this dish give it a distinctive flavor that is sour, spicy, and slightly bitter all at the same time. The dish is relatively easy to make and is a great accompaniment to any Indian meal. It is also a popular street food snack in India and can be found in many food stalls and restaurants.

The dish is typically finished with a garnish of fresh coriander leaves and served with naan bread or steamed rice.

The result is a flavorful dish that is tangy, spicy, and slightly sour. Achari Aloo can be served as a side dish with other Indian curries, or it can be enjoyed on its own with naan bread or steamed rice. The dish can be adjusted to suit individual tastes, with the level of spiciness and sourness being easily adjusted by altering the amount of pickling spice mix used.

Achari Aloo Recipe
Achari Aloo Recipe

Ingredients for Achari Aloo:

  • 4 medium-sized potatoes, peeled and diced
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp nigella seeds
  • 1 onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tomato, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • Salt to taste
  • Fresh coriander leaves for garnishing


Instructions for Achari Aloo:

  1. Boil the diced potatoes until they are tender, but not mushy. Drain the water and set it aside.
  2. In a pan, heat oil and add cumin seeds, mustard seeds, fennel seeds, coriander seeds, and nigella seeds. Fry until they start to crackle.
  3. Add chopped onions and sauté until they turn translucent.
  4. Add ginger-garlic paste and sauté for a few seconds until the raw smell goes away.
  5. Add chopped tomatoes and green chillies and cook until the tomatoes turn soft and mushy.
  6. Add red chilli powder, turmeric powder, and garam masala powder. Mix well.
  7. Add the boiled potatoes and salt to taste. Mix well and cook for a few minutes until the potatoes are well coated with the spices.
  8. Garnish with fresh coriander leaves and serve hot with naan bread or steamed rice.

Enjoy your delicious Achari Aloo!

Tips and Variations

  1. Use firm and waxy potatoes that hold their shape well after boiling or frying. Avoid using starchy potatoes that turn mushy.
  2. Adjust the amount of red chilli powder and green chillies to suit your taste. If you prefer a milder version, use less of these ingredients.
  3. If you prefer a smoother texture, you can puree the tomato and onion mixture in a blender before adding it to the pan.
  4. Add a pinch of asafoetida (hing) to the tempering before adding the spices. This will enhance the flavor of the dish.
  5. You can also add some dry mango powder (amchur) to the dish to give it a tangy flavor.
  6. You can also add some boiled peas or diced capsicum to the dish to make it more nutritious.
  7. Be sure to garnish with fresh coriander leaves as it adds a fresh and flavorful touch to the dish.

Serving suggestions

  • Serve Achari Aloo with steamed rice and some dal (lentil soup) for a satisfying and nutritious meal. You can also serve it with naan bread or roti (Indian flatbread) for a delicious and filling dinner.
  • Achari Aloo can also be served as a side dish with other Indian curries such as Chana Masala, Palak Paneer, or Butter Chicken. It can also be served with some raita (yogurt-based side dish) or cucumber salad to balance out the spicy flavors.
  • If you want to make a complete meal, you can pair the dish with some grilled or roasted vegetables and a simple salad. Achari Aloo is also a great dish to serve at a potluck or party as it is easy to make in large quantities and can be enjoyed by everyone.


  • Q: Is Achari Aloo a spicy dish?

A: Yes, Achari Aloo is a spicy dish. The pickling spice mix used in the dish contains various aromatic spices, which gives the dish a tangy and spicy flavor. However, the level of spiciness can be adjusted according to individual preferences.

  • Q: Can I make Achari Aloo ahead of time?

A: Yes, you can make it ahead of time and store it in the refrigerator for up to 2-3 days. To reheat, simply microwave or heat in a pan with a little bit of oil or water.

  • Q: Can I use other vegetables instead of potatoes?

A: Yes, you can use other vegetables like cauliflower, green peas, or paneer (Indian cottage cheese) instead of potatoes in Achari Aloo. Adjust the cooking time accordingly as different vegetables may take different times to cook.

  • Q: Can I make Achari Aloo without onion and garlic?

A: Yes, you can make it without onion and garlic by skipping these ingredients and increasing the number of other spices to compensate for the missing flavors.

  • Q: Can I freeze Achari Aloo?

A: Yes, you can freeze it for up to a month. To freeze, let the dish cool completely and transfer it to an airtight container. To reheat, thaw the dish in the refrigerator overnight and heat in a pan or microwave until hot.

Achari Aloo


In conclusion, our Achari Aloo recipe is a celebration of flavors, bringing together the finest spices to create a dish that is both comforting and indulgent. Trust us to guide you through the culinary landscape, providing a recipe that not only satisfies your hunger but also leaves a lasting impression on your taste buds


Calories 246kcal
Fat 2g
Carbohydrates 29g
Protein 9g
Vitamin A
iron 2mg

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