Kanpuriya Aloo Dhaniya: If you too are fond of spicy food and are looking for something good in this scorching heat, then let us tell you a very special and quick recipe of Kanpuriya style Aloo Dhaniya.

Kanpuria Aloo Coriander Recipe

If you're a fan of spicy food and are looking for a dish that's ready in minutes and tastes delicious, Kanpur's famous Aloo Coriander could be the perfect choice. It's not just a dish, but a popular street food from the streets of Kanpur, the very name of which makes your mouth water.

Boiled potatoes are coated with spicy coriander chutney and topped with a Kanpuriya mustard oil tadka whose aroma alone can captivate anyone. Let's learn the complete recipe.

The strange history of potato coriander

Before we dive into the recipe for Aloo Dhaniya, let's learn a few more things about it. Aloo Dhaniya, also known as Coriander Potatoes, is a very spicy dish eaten in Uttar Pradesh. It's especially popular in Kanpur. That's why you'll find Aloo Dhaniya at most chaat shops there. Some people even call it Chutney Potatoes. Its history dates back to around 1970 by local chaat vendors in Kanpur. While Aloo Chaat originated in Uttar Pradesh, the people of Kanpur, demonstrating their uniqueness, gave it a new twist by adding green coriander. Now, let's learn the easy way to make it.

Required materials

Boiled potatoes – 4-5 (medium sized)

Coriander leaves – 1 large cup (finely chopped)

Green chillies – 2-3

Ginger – 1 inch piece

Mustard oil – 1-2 tbsp

Cumin seeds – 1 tsp

Asafoetida – 2 pinches

Lemon juice - 1 tsp

Salt - as per taste

Quick method of preparation

To make Kanpuriya-style spicy coriander potatoes, first peel 4 to 5 boiled potatoes and cut them into small, square pieces. Then, to prepare the main ingredient, the spicy green chutney, place a large cup of washed coriander leaves, 3 to 4 green chilies, and a one-inch piece of ginger in a mixer jar. Add a little water and grind to a thick, smooth paste. Transfer this paste to a bowl and add a teaspoon of chaat masala, half a teaspoon of roasted cumin powder, half a teaspoon of black salt, and plain salt to taste for flavor.  

After this, squeeze two teaspoons of fresh lemon juice into the chutney; doing so will balance its pungency and keep the chutney's color green. Now take chopped boiled potatoes in a large mixing bowl and pour this prepared spicy coriander chutney over them. After this, with the help of a spoon or by shaking the vessel, toss the potatoes gently until a thick layer of chutney is well coated on each potato piece. Be careful not to break the potatoes at this step. Your Kanpuriya street style Aloo Coriander is ready; serve it with a toothpick.