Aloo Toast

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavors of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine – fiery!
The cuisine draws its flavor from two rich legacies – the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.


  • Large potatoes boiled, peeled and grated 4
  • Salt to taste
  • Turmeric powder 1/4 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Coriander seeds crushed 2 teaspoons
  • Garlic-red chilli chutney 1 tablespoon
  • Green chutney 1 teaspoon
  • Fresh coriander leaves chopped 2 tablespoon to sprinkle
  • White bread slices 8
  • Refined flour 1/2 cup
  • Cornflour 1 tablespoon
  • Oil to shallow fry
  • Onion chopped to serve,
  • Sev as required


Step 1

Take potatoes in a bowl, add salt, turmeric powder, red chilli powder, crushed coriander seeds, garlic-red chilli chutney, green chutney and coriander leaves and mix well.

Step 2

Spread this mixture on one side of the bread slices.

Step 3

Take refined flour in another bowl, add cornflour, salt and 1 cup water, mix well and make a thin batter.

Step 4

Heat sufficient oil in a non-stick pan, dip the potato side of the bread slices in this flour batter and place it in hot oil and shallow-fry, turning sides till evenly golden brown and crisp on both sides. Drain on an absorbent paper.

Step 5

Cut the toasts diagonally into 2 pieces, place them on serving plates, apply garlic-red chilli chutney and green chutney, sprinkle sev, onion and coriander leaves and serve immediately.

About The Author

Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

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