Aloo Took Potato Skins
Smash the potatoes, style them into something different and serve them as a side dish at your next house party. From the little ones to the grown-ups, this dish will be everyone’s favourite for sure.
Aloo Took Potato Skins Recipe by Chef Ranveer Brar

- Indian


- 1

Cooking Time

-5 Min


- Medium

Preparation Time

- 10-12 Min


  • For Aloo Took Potato Skins: 2 Cups Baby Potatoes
  • 1 tbsp Red Chilli powder
  • 1 tbsp All Ground Spice
  • 1 tsp Raw Mango powder
  • Salt
  • 2 tbsp Corn Flour
  • Oil For Frying
  • ¼ Cup Celery
  • 100 gms Paneer
  • 1 Apple
  • 2 Boiled Almas
  • Black Pepper
  • Mint Leaves
  • 2 tbsp Hung Curd
  • 1 tbsp Mango Pickle
  • 1 tsp Garlic Chutney
  • Fresh Coriander
  • Fried Garlic


  1. 1

    Procedure to make Aloo Took Potato Skins: On a chopping board place the half boiled baby potatoes and flatten it by using hands.
  2. 2

    Scoop out the smaller potatoes with the scooper.
  3. 3

    In a bowl add red chilli powder, all ground spice, cumin powder, raw mango powder, salt, corn flour.
  4. 4

    Wet the potatoes.
  5. 5

    Roll the potatoes in masala and keep it at side.
  6. 6

    In heated oil deep fry the potatoes.
  7. 7

    In a bowl add red chilli powder, all ground spice, cumin powder, raw mango powder, salt and mix it.
  8. 8

    Add the fried potatoes in the masala and mix it well.
  9. 9

    Take out the smaller scooped potatoes and keep it in a tray.
  10. 10

    Chop the potatoes, add finely chopped celery.
  11. 11

    Stuff the small potatoes with the filling, add grated paneer.
  12. 12

    Bake it in the oven at 180' C for 5 - 6 minutes.
  13. 13

    Cut the apple into wedges.
  14. 14

    Boil the amlas with the mixture of turmeric powder.
  15. 15

    In a bowl add the apple and amlas and toss it.
  16. 16

    Add oil, salt, crushed black pepper and mix it well, add mint leaves.
  17. 17

    In another bowl add hung curd, mango pickle, garlic chutney and mix it.
  18. 18

    For plating Aloo Took Potato Skins, add the dip to a small bowl, add the salad on a plate.
  19. 19

    To garnish add fresh coriander leaves, crispy paneer, fried garlic and Aloo Took Potato Skin is ready to serve.
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About Chef

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Ranveer Brar


Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

Other Shows by host:
Food Tripping | Ranveer Cafe |
Recipes by chef:

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