Aloo ke Gutke

VegetarianSnack

Last updated August 6, 2026

A plate of Aloo ke Gutke — diced, pan-fried potatoes with a crisp red-spiced exterior, garnished with coriander leaves

Spicy stir-fried potatoes with a crispy exterior, a popular breakfast dish

What goes in

Ingredients

Potatoes

Mustard oil

Cumin

Coriander powder

Red chili

Coriander leaves

Preparation Time

30 minutes

Serving Style

Served hot as breakfast or snack with puri

Step by step

How to Prepare

1. Boil potatoes until just tender, then peel and cut into rough chunks (not smooth cubes — the ragged edges crisp better). 2. Heat mustard oil until it smokes lightly, then temper with cumin seeds. 3. Add the potato chunks and pan-fry on medium-high heat, tossing occasionally so they blister rather than steam. 4. Season with red chili and coriander powder, and cook until the exterior is crisp. 5. Garnish with fresh coriander leaves and serve hot.

Good to know

Beyond the Plate

Regional Variations

Kumaoni versions tend to run spicier with more red chili, while some Garhwali households add a pinch of jakhya (wild mustard seed) in the tempering instead of, or alongside, cumin.

Where to Try

A common breakfast item across Uttarakhand’s hill towns, typically paired with puri or eaten on its own as a snack; widely available in Dehradun, Nainital, and Mussoorie eateries.