Aalu toast is a fantastic lip smacking street food you can eat only in Hyderabad or so I thought until a friend from Jaipur shared this similar recipe. Aalu toast originally is triangle shaped bread topped with potato mix, deep fried and then served as a chat with various chutneys and lots of sev. This one is more of a bite sized DIY chat version. There is no match for the aalu toast you can get at couple of places in Hyderabad but this comes closest if you want to make it at home. Thank you Kshamta for reminding me of this delicious street food 🙂
You can use any bread you like. White, wholewheat, or multi-grain. I tried white and multigrain breads and both tasted fine. To make the chat healthier you can even toast the bread instead of frying it. The idea is to have a crisp and crunchy base. How you do is totally up to you. The fried one tastes better of course.
This is one of the best DIY snacks. You can prepare the chutneys, potato mash, and bread n advance and just let the guests decide on how sweet or spicy they want their chat. Since the chutneys and potato can make the bread soggy, this chat is best enjoyed immediately after it is topped with potato and chutneys.
- 3 slices of bread
- 1 potato boiled and mashed
- ½ tsp chilli powder
- ½ tsp chat masala
- ½ tsp cumin powder
- 2-3 tbsp thick yogurt
- 2-3 tbsp mint chutney
- 2-3 tbsp sweet chutney
- 1 small onion finely chopped
- 1/4 cup thin sev
- Salt to taste
- Oil to fry the bread
Cut the bread into bite sized pieces in desired shapes. I used cookie cutters to cut the bread into bite sized circles and squares.
Heat oil in a deep pan/kadhai and fry the bread till it is crisp and brown. Drain in on paper towel to remove excess oil. Keep aside. You can even toast the bread in oven if you want to make it healthier.
To the potato mash, add red chilli powder, cumin powder, and chat masala. Mix well and check for salt. Add salt if required.
Just before serving, put approximately 1 tsp potato masala on a piece of bread; top it with mint chutney, sweet chutney, yogurt, onions, and sev. Serve immediately.