Crispy Aloo Toast, toast slathered with spiced potatoes and pan fried until hot and crunchy!
Aloo Toast is a quick and delicious breakfast that you can whip up in minutes! It’s basically a toast with Indian spiced potatoes, which is pan fried until hot and crispy. You can dip it in green chutney, tamarind chutney, or ketchup. It’s spicy, savory, crunchy, and so satisfying!
Enjoying Aloo Toast
Aloo Toasts are easy and flavorful quick meals. You can make them for breakfast, an evening snack with chai or even pack them for a fun lunch. These toasts are made with potatoes, onions, chili and coriander leaves, and spices. When my husband is craving a taste of home, I make these Aloo Toasts for him and he’s instantly transported back to when his mom would pack him these for his lunchbox!
What you need
- Bread: I love using white bread for these toasts as I want a soft squishy bread that will toast nicely but won’t be too overly crunchy with the potatoes.
- Potatoes: Russets or Idahos work great as they are fluffy and creamy.
- Onions: I love the way red onions caramelize as they hit the pan when you grill the toast. If you’re not a huge fan of onions you can easily omit these.
- Aromatics: Fresh ginger, cilantro, fresh lemon juice, and green chilies brighten everything up and give a beautiful herbaceous flavor.
- Spices: We season with salt, turmeric, red chili powder, and chaat masala. If you’re making it for kids or a group that doesn’t like too much spice, omit the red chili powder!
- 4 pieces of bread
- 2 medium sized potatoes; boiled + peeled.
- ¼ cup onions; diced
- ¼ cup cilantro; chopped
- ½ teaspoon fresh ginger, micro planed
- 2 green chili, diced
- 2 teaspoon chaat masala
- 1 teaspoon salt; adjust to taste
- ¼ teaspoon haldi / turmeric
- ¼ lal mirch/ red chili powder
- 1 tablespoon fresh lemon juice
- Oil spray or oil for greasing
- To a large bowl add the boiled and peeled potato. Mash until smooth. Add the chopped cilantro, onion, green chilis, and grated ginger. Mix well.
- Season with chaat masala, salt, turmeric powder, red chili powder, and fresh lemon juice. Mix, adjust the seasonings as needed.
- Warm a pan on medium heat. Toast the bread slices until golden on both side.
- On one side, spread a few tablespoons of mixture all over the bread.
- Spray the pan with oil and pan fry the toasts, potato mixture side down for 2-3 minutes until golden and crunchy.
- Remove from pan and serve with your favorite chutney or dipping sauce.
Enjoy,
Looking for more quick breakfast ideas? Try these Besan Chillas or Rava Upma.