Aloo waris were prepared by blending dehydrated potato flour with black gram flour. The developed product was analyzed for sensory, physico-chemical, phyto-chemical and shelf-life quality and the results have been compared withdhal waris (control). Protein content was significantly higher in controlwaris compared to the

potato supplementedwaris. Bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity measured as DPPH radical scavenging activity increased significantly on incorporation of potato flour. Between the cultivars,waris enriched with Kufri Pukhraj flour (a table variety which is considered unfit for processing), displayed the highest phyto-chemical content and total antioxidant activity. Sensory evaluation indicated higher overall acceptability scores of aloo waris compared to dhal waris. Storage studies showed that the potato waris can be stored safely for 12 months with its nutrient constituents intact.