While driving to Corbett, on the way we stopped at
Bikanerwala. My husband as usual ordered Chole bhatura. I am a big fan of their
Raj kachori but could not have it because of bad throat. Next best option
seemed Puri Aloo. I was expecting tamatar wale Aloo but what I got instead was
khatte Aloo. To be honest I was a tad disappointed because for me Puri is to be
served with tamatar wale Aloo.
But one bite and I was doing happy dance. They were so
tasty. While gorging on them I realized that I had not made these at home since
ages.
So first thing I did on coming back home was to make khatte
Aloo.
To get the perfect taste it's essential to use really sour
yogurt but in-case you don't have it then use lemon juice as per taste.
Ingredients
Potatoes. 5
medium sized
Sour yogurt. 200 gms (3/4
cup)
Tomato. 1 medium
Mustard oil. 1 tbsp
Mustard seeds. 1/2 tsp
Cumin seeds. 1/2 tsp
Green Chilli. 1 tsp finely
chopped
Ginger 1 tsp grated
Red chilli. 1 whole
Asaefotida. a
pinch
Red chili pd. 1/2
tsp
Turmeric pd. 1 tsp
Coriander pd. 2 tsp
Garam masala. 1/4 tsp
Chopped coriander 1 tbsp
Salt. to taste.
Water. 1 cup +2 tbsp
Method
Wash and boil potatoes.
Peel and chop into slightly big cubes.
Grind the tomato.
Blend yogurt, tomato puree, chilli pd, Turmeric pd,
coriander pd and salt.
Mix in 2 tbsp of hot water to the above mixture.
Heat oil in a heavy bottom pan.
Add Asaefotida and mustard seeds.
Once they crackle, add Cumin seeds, green chili and red
chilli.
Stir, after a few seconds add ginger and stir again.
Now pour the yogurt mixture stirring all the time.
Once you see bubbles on the sides, add 1 cup of water.
Keep stirring till it comes to a boil.
Now add potatoes and let it cook on medium slow for five
minutes.
Adjust the gravy. I like it thick.
Mix in Garam masala and chopped coriander.
Taste and adjust salt.
Serve hot with roti or poori.
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