Full disclosure – I am NOT sindhi. My husband is and this Sindhi Style Aloo Kachri recipe is from his mother’s village in Sindh, Pakistan.

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I learned this recipe from my mother-in-law many years ago and was amazed at how six simple pantry ingredients come together to make one of the more delicious potatoes you will ever have. PROMISE. It is called Aloo Kachri in our home and is very similar to the middle eastern Batata Harra (check our this killer recipe by Amina at Hungry Paprikas).

Cultural Heritage of Sindhi Style Aloo Kachri

Okay, I will preface this by saying that I am not Sindhi (see above), but this is what I have learned from my husband and in-laws. Patata or Potatoes are a staple in interior sindh with every meal. Patata are consumed pretty much at every meal in different forms and are most commonly fried as circular chips and eaten with daal and rice, Aloo Kachri is one of those simple dishes that is also eaten at breakfast or makes a tasty side at lunch and dinner. It is a common staple at almost every dinner in our home and comes together in a few easy steps.

How to Make Sindhi Style Aloo Kachri

I like to use large yellow potatoes without the skin. You can also use baby potatoes but personally I find that you get the most crispy version with yellow potatoes. You also need a generous dollop of oil – I know, I know…oil isn’t “good” for you but if you skimp this step, you will find your potatoes wont crisp up as much which leads to less flavour development.

I have also tried making this Sindhi Style Aloo Kachri with par boiled potatoes but find that the potatoe shape/structure breaks and the taste isn’t quite the same. I would recommend frying them like in this recipe instructions and enjoy!

In addition to the actual potatoes, the next most important thing in this recipe is the garnish. If you don’t like cilantro, I would substitute parsley but DO NOT skimp on this step. It adds a depth of flavour and deliciousness that should not be amiss.

Sindhi Style Aloo Kachri

Recipe by AreebaCourse: SidesCuisine: Pakistani, Sindhi, Desi, South AsianDifficulty: Easy


Prep time


Cooking time




  • 6 medium sized yellow potatoes peeled and cubed

  • 1/4 cup chopped cilantro

  • 4-5 tablespoons neutral oil like canola

  • 3-4 green chillies chopped

  • 1/2 teaspoon salt (adjust according to taste)

  • 1 teaspoon corriander powder

  • 1 teaspoon red chilli flakes


  • Heat oil in a non stick wok/pan on medium heat
  • Add potatoes to the wok and fry until cooked through and crispy in wok/pan – this step takes ~10 minutes and cook time will vary if you are doubling or increasing the quantity.
  • Add in spices and fry for 1-2 minutes and turn off the stove.
  • Mix in the green chillies and fresh chopped corriander and serve warm as a side to your favourite roast, gravy, rice, hack even bread for breakfast!

So there you have it friends! A super easy 6 ingredient side that will come together in minutes and you will truly thank me later!

For more Pakistani Recipes Check These Out

  1. Slow Cooked Pakistani Nihari
  2. Chatpatti (Spicy) Biryani
  3. Easy Creamy Butter Chicken
  4. Sindhi Thaadal


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