Aloo chips sabzi…Chipped potatoes seasoned with peanuts and sesame seeds

A childhood favourite dish…

My grandmum didnt live with us, but she would come over every months for a couple of days. And when she did, she would voluntarily take over the kitchen, making us any dish and every dish of our demand. And yet, for both me and my brother, this simple dish was the only dish on our list of cravings. So, this is for my granny…still my favourite dish and still, even after years of practising it, it isnt as perfect as you. I dont think it ever will be…for everything else I can get from the market, but there is no replacing your love.

Aloo chips sabzi

Aloo chips sabzi


3 medium potatoes sliced thin and long (like French fries), pinch of aestofida, ½ cup sesame seeds, 1 cup semi crushed peanuts, 2 tablespoon oil, red chilli powder, 1 tablespoon mixed cumin coriander powder (1:1 ratio) and salt to taste


  1. Heat the oil in a pan and temper it with aestofida.
  2. Add the sliced potatoes to the pan. Top it with turmeric, chilli powder, cumin-coriander powder and salt.
  3. Mix thoroughly so that the oil and seasoning get applied to all the potatoes.
  4. Cover the pan with a lid and cook on a medium flame for 10 – 12 minutes. Stir intermittently.
  5. Add the semi crushed peanuts and sesame seeds and cook on high flame for another 5 minutes. However, take care that the sesame seeds and peanuts do not get burned.
  6. Serve with chappati and just as a side dish.

Try a Tip:

The dish is even tastier when the potatoes get cooked like chips, adding a crispy texture. For this, turn on the heat after the potatoes are cooked and cook for a further 5 minutes before adding the peanuts and sesame seeds. Add ½ tablespoon extra oil if the dish looks to dry. The oil will be soaked up the sesame seeds later on.