Potatoes are a universal favourite and when it is the baby variety you are spoilt for choice. India has various cultures living together and each one has their own version of making potato preparations.
Posting a Jodhpuri aloo today which goes well with rice, dal, roti or even as a starter…
250 gms Baby Potatoes washed and pressure cooked to three whistles.
2 tbsps Oil
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Sesame seeds
½ tsp Red chili flakes
1 tsp Kashmiri Red chili powder
2 small dry red chillies broken
1 tbsp coriander powder
1/2 tsp cumin powder
1 tsp Amchur powder
A pinch of Hing/ asafoetida
3 tbsps finely chopped coriander leaves.
Peel the pressure cooked potatoes. Heat the oil and drop in the cumin, fennel and sesame seeds. Allow to splutter and add the broken chilly bits. Toss. Add the chilly flakes , toss and immediately add the potatoes and salt. Mix thoroughly and roast on a low flame till golden brown. Add the chilly, coriander, Asafoetida, cumin and Amchur powders and mix thoroughly. Allow the flavours to infuse by roasting gently tossing them with a light hand. Garnish with finely chopped coriander leaves and serve hot.
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