Phudina Aloo by Tarla Dalal

Tarla.Dalal's picture

Jan. 21, 2014

A very simple and quick snack of boiled baby potatoes coated with a pungent chutney of mint, coriander and other punchy ingredients. The lemon juice not only adds tang to the potatoes, it also helps highlight the other flavors. Phudina aloo is just the thing for cocktail parties.


Boiled baby potatoes 1 1/4 Cup (20 tbs) , peeled
For chutney
Fresh mint leaves 1/4 Cup (4 tbs)
Chopped coriander 3 Tablespoon
Green chili 2 , roughly chopped
Chopped ginger 2 Teaspoon
Chaat masala 2 Teaspoon
Salt To Taste
Lemon juice 1 Teaspoon



For Chutney:

1. In mixer grind mint leaves, coriander, green chili, ginger, chaat masala, salt, and lemon juice into paste using little water.


2. In a bowl, combine potato and chutney. Toss well and refrigerate for at least an hour.


3. Serve chilled and enjoy!


Always boil potato in salted water so that the potatoes absorb salt and do not taste bland.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 49Calories from Fat 2

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 116 mg4.83%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2 g8%


Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet