Aalu Toast

Aalu Toast

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.

aalu toast

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.

Aalu Toast


  • 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.

Dudhi Methi na Muthiya (Steamed Bottle gourd and Fenugreek Dumplings)

Dudhi Methi na Muthiya (Steamed Bottle gourd and Fenugreek Dumplings)

One of my most favorite Gujarati meal/snack. I call it Gujarati Manchurian. It is an anytime meal for me. I make it for dinner and eat it steamed. Then save the left over muthia and temper it the next morning for breakfast. This is a great tea time snack too.

It is tasty, healthy, and packs in all the health benefits of whole wheat flour, millet (bajra) flour, fenugreek (methi), and bottle gourd (dudhi/lauki). All these ingredients make this a perfect diet snack/meal. Though muthias are tempered after steaming, you can either use less oil for tempering or simply eat them without tempering. They taste equally good.

I prefer to temper them with less oil. It makes the muthia soft and fluffy inside and crispy on the outside.

This is a family recipe again. As any other Gujarati dish, traditionally this too has sugar in it. But my mother in law make this without sugar and I love this version.

I enjoy it with garlic chutney, oil, onions, and some curd. Couple of points to keep in mind while making muthia:

Lauki has high water content so be careful while adding water. Add water only if you find the dough too dry to bind.

You can use left over rice instead of poha. I add poha as it makes the muthia softer compared to rice.

Dudhi Methi na Muthiya (Steamed Bottle gourd and Fenugreek Dumplings)


  • 1 cup millet(bajra) flour
  • 2/3 cup whole wheat flour
  • ½ cup gram flour (besan)
  •  ½ cup beaten rice (poha)
  • 1 cup fenugreek (methi) leaves chopped
  • 1 cup bottlegourd (lauki/dudhi) grated
  • 2 tbsp oil
  • 3 inch piece of ginger
  • 6-7 pods of garlic
  • 3 green chillies
  • ¼ tsp soda
  • ½ tsp turmeric
  • 2 tsp red chilli powder
  • 3 tsp coriander powder
  • Little water
  • Salt to taste


  • 3 dry red chillies
  • ¼ tsp mustard seeds
  • 2 tbsp ginger, garlic, and green chilli paste
  • 10-15 curry leaves (kadi patta)
  • 2 tbsp sesame (til) seeds
  • 3 tbsp oil


Make a coarse paste of ginger, garlic and green chillies. Take a wide bowl/dish combine rest of the things except water. Add very little water at a time and make a dough soft enough to just bind the ingredients together. Do not knead it a lot.

Apply little oil to your palms. Take some dough in your palm and fold your hand to make a fist. This is how you shape muthias (guess this is how it was named since you close it in a mutthi(fist) to make). Make similar rolls with rest of the dough.

Arrange the rolls on a greased sieve and steam them in a steamer for 25-30 mins on a low flame.

Remove and cool slightly. Cut each roll into 2-3 pieces.

Heat oil in a thick and deep pan (kadhai). Add mustard seeds and let them pop. Add curry leaves and dry red chillies. Add ginger, garlic, and green chilli paste and sauté for a minute. Add sesame seeds and sauté for few seconds. Add muthia pieces and mix well. Sauté for 2-3 mins till they start getting little crisp or brown.

Serve with garlic chutney, curd, and onions.

You can eat the muthia without tempering too.  Just dip them in garlic chutney mixed in some yogurt or oil.