Punjab Famous street food Sharley Aloo

Ingredients

• 700 g New Potatoes (small new potatoes, skin left on for flavor)
• 2 Tbsp Salt (coarse sea salt for boiling water)
• 80 g Spinach Leaves (fresh, washed)
• 90 g Fenugreek Leaves (fresh methi leaves, washed)
• 1.5 tsp Salt (for seasoning spinach & fenugreek)
• 30 g Fresh Ginger (peeled and grated (about 2 inches))
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Red Chili Powder (spicy variety)
• 2 tsp Cumin Seeds
• 2 tsp Coriander Seeds
• 1 tsp Fennel Seeds
• 1 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder
• 30 g Besan (Gram Flour) (about 4 tbsp total)
• 15 g Rice Flour (about 2 tbsp)
• 8 g Cornstarch (optional, for extra crunch)
• 30 ml Water (for binding, add gradually)
• 500 ml Vegetable Oil (neutral oil for deep frying)
• 100 g Radish Leaves (fresh, washed)
• 50 g Coriander Leaves (fresh, washed)
• 30 g Green Chilies (6‑7 medium, seeded if less heat desired)
• 15 g Fresh Ginger (2‑inch piece, grated)
• 1 tsp Salt
• 0.5 tsp Black Salt
• 2 Tbsp Lemon Juice (freshly squeezed)
• 60 ml Water (for chutney blending)
• 1 tsp Roasted Cumin Seeds (for garnish in chutney)
• a pinch Carom Seeds (Ajwain)

Instructions

1. Wash Potatoes

   Rinse the new potatoes 3‑4 times under running water until the skins start to loosen.

   Time: PT3M

2. Cut Potatoes

   Slice each potato into halves or quarters so they cook evenly.

   Time: PT2M

3. Boil Potatoes

   Place potatoes in a pot with 1/4 L water, add 2 Tbsp salt, and bring to a boil. Cook until 80‑85 % done (soft but not falling apart), about 7‑8 minutes.

   Time: PT8M

   Temperature: high heat

4. Drain and Cool

   Drain the potatoes in a strainer and set aside to cool completely.

   Time: PT5M

5. Prepare Greens

   Wash spinach and fenugreek leaves, then roughly chop them.

   Time: PT5M

6. Salt Greens

   Toss the chopped greens with 1.5 tsp salt in a bowl and let rest for 5 minutes.

   Time: PT5M

7. Make Spice Mix

   In a small bowl combine grated ginger, 0.5 tsp turmeric, 1 tsp coriander powder, 1 tsp red chili powder, 1 tsp cumin seeds, 2 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp chaat masala, and 0.5 tsp roasted cumin powder.

   Time: PT5M

8. Coat Potatoes with Spices

   Place the cooled potatoes in the large mixing bowl, crumble lightly, then add the spice mix. Toss until every piece is evenly coated.

   Time: PT5M

9. Add Besan

   Sprinkle 2 Tbsp besan over the spiced potatoes and rub with fingertips (do not use whole hand) until a thin dry layer adheres.

   Time: PT5M

10. Bind the Mixture

    Add 2 Tbsp rice flour, optional 1 Tbsp cornstarch, and a splash of water (2‑3 Tbsp). Mix gently until the coating sticks to each potato piece.

    Time: PT3M

11. Rest the Coated Potatoes

    Let the mixture rest for 5 minutes so the flour‑besan blend hydrates.

    Time: PT5M

12. Shape Sharlee Discs

    Lightly oil a shallow bowl, place a small portion of the mixture, and press gently to form a flat disc (about 1 cm thick). Repeat for all pieces.

    Time: PT5M

13. Fry Sharlee

    Heat vegetable oil in a pan over medium flame (≈170 °C). Fry each disc 2‑3 minutes per side until golden‑brown and crisp.

    Time: PT10M

    Temperature: medium flame

14. Drain

    Remove fried sharlee with a slotted spoon onto a plate lined with paper towels to absorb excess oil.

    Time: PT2M

15. Blend Radish Leaf Chutney

    In a blender combine radish leaves, coriander leaves, 6‑7 green chilies, 2‑inch ginger piece, 1 tsp salt, 0.5 tsp black salt, juice of 1 lemon, and 1/4 cup water. Blend to a slightly coarse paste.

    Time: PT10M

16. Finish Chutney

    Stir in 1 tsp roasted cumin seeds and a pinch of ajwain for extra aroma.

    Time: PT2M

Nutrition Facts

Calories

240

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of New Potatoes: Baby potatoes
• Instead of Salt: Kosher salt
• Instead of Spinach Leaves: Swiss chard
• Instead of Fenugreek Leaves: Dried fenugreek leaves (kasuri methi) – use less
• Instead of Fresh Ginger: Ginger paste
• Instead of Red Chili Powder: Paprika (less heat)
• Instead of Chaat Masala: Amchur powder + cumin
• Instead of Besan (Gram Flour): All‑purpose flour (will affect crispness)
• Instead of Rice Flour: All‑purpose flour
• Instead of Cornstarch: Potato starch
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Radish Leaves: Mustard greens
• Instead of Green Chilies: Jalapeño
• Instead of Fresh Ginger: Ginger paste
• Instead of Black Salt: Regular salt
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Large Pot
• Strainer
• Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Small Bowl
• Spatula
• Blender
• Frying Pan
• Slotted Spoon
• Plate Lined with Paper Towels
• Measuring Spoons

Critical Steps — Do Not Skip

• Boiling potatoes to 80‑85 % doneness ensures they stay fluffy inside.
• Evenly coating each potato piece with the spice‑besan mixture prevents bland spots.
• Proper binding with rice flour and minimal water avoids a batter‑like texture.
• Shaping discs before frying keeps them from breaking apart in oil.
• Frying on medium flame guarantees a golden crisp without burning.

Chef Tips from the Video

• New potatoes have lower starch, giving a fluffy interior and preventing crystallization.
• A pinch of food‑grade red chili powder (Kashmiri) adds color without extra heat.
• Press the discs gently – too much pressure makes them dense, too little makes them break.

Troubleshooting

Storage

Refrigerator: Store fried sharlee in an airtight container for up to 2 days; reheat in a hot oven to restore crispness.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag; lasts up to 1 month. Reheat directly in oven.

Room temperature: Not recommended; will lose crispness and may spoil after 4 hours.

Make-Ahead Tips

• Boiled potatoes can be prepared a day ahead and kept refrigerated.
• Radish leaf chutney improves after a few hours; make it up to 24 hours in advance.
• Coated but unfried sharlee can be stored in the fridge for 1 hour before frying.

Frequently Asked Questions