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Top 10 Potato Dishes Loved By Delhiites

A List Of Potato Dishes One Must Have In Delhi NCR

22 Aug, 2017 by Rupali Dean

A List Of Potato Dishes One Must Have In Delhi NCR

Terrified to eat a potato? Don’t be, if eaten the right way it can be really good for you. However, potatoes should be evaded if you are obese as they are fattening. Read on to know a few potato facts. 

Did You Know?

Did you know a potato can be equated to a human body? Both are made of 70% to 80% water. Both have comparable kind of diseases like bruises, cuts etc. A native of America, the Idaho potatoes are the most well-known, popularly known as ‘Aloo’ in India, the botanical name being ‘Solanum tuberosum’ and are the most widely used vegetable. 

Storage And Nutrition

They should be stored in a cool, dry, well-ventilated place so that they don’t sprout or freeze. Interestingly the skin has the most nutritive part just under it and to advantage the all-out value of this vegetable, it should always be cooked with the skin; this specific layer is particularly rich in protein and mineral salts. A medium-sized potato weighs about 100 gms and provides 86 calories. High in starch, it also has a notable amount of protein in it. 


Though there are a lot of varieties the two main categories of potatoes are - 

1. Early potatoes, which grow quickly, have white flesh and are usually dug in early summer; the best way to have them is to boil them in their skins, toss with butter salt and pepper.

2. Main crop potatoes, which has a waxy texture and is best for frying, boiling and using in salads. The Desiree potato is quite popular; it is floury and excellent for Baking and frying as well as for boiling and mashing. 


A variety of equipment has been designed for preparing potatoes, which includes the potato peeler, special knives for making straws and chips, potato scooper, potato masher, to name a few.

Much Loved Potato Dishes By The Dilliwaalas 

French Fries

Aloo Chaat

Honey Chilli Potatoes

Achari Aloo

Jeera Aloo

Potato Wedges

Potato Au Gratin

Aloo Parantha

Aloo Tikki

Aloo Samosa

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Written By

Rupali Dean is a familiar name in Food & Travel writing. Her passion and work takes her on various travels across the world and her by-line is familiar to discerning readers of esteemed magazines and Newspapers like Uppercrust, Food & Wine, Discover India, Economic Times Travel, Hindustan Times City, Statesman etc to name a few. A trained hospitality professional, from the Institute of Hotel Management, Ahmedabad gives her an edge over any other food writer. She has also won the Best Food Travel writer award in India by Spain Tourism and has been Featured among India’s Top 5 Food Bloggers in India in the Hi Blitz magazine.

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