Jodhpuri Aloo

Name: Jodhpuri Aloo
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 grams Baby Potatoes; 1 Dry Red Chilli; 2 tsp Sesame seeds; 1 tsp Cumin seeds; 1 tsp Fennel seeds; 1/4 tsp hing; 1/2 tsp sugar; 1/2 tsp Turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1 tbsp Red Chilli flakes; 1 tsp Amchur Powder; 2 tbsp Coriander Leaves finely chopped; As required Oil; as required Salt to taste

Sonila Das @sonila_2802

Bengaluru

#Win #Week2
Dum aloo is made by baby potatoes mainly during winters, today I make Jodhpuri Aloo using baby potatoes.

Sonila Das @sonila_2802

Bengaluru

#Win #Week2
Dum aloo is made by baby potatoes mainly during winters, today I make Jodhpuri Aloo using baby potatoes.

Saved

Ingredients

30 minutes

4 servings

400 gramsBaby Potatoes
1Dry Red Chilli
2 tspSesame seeds
1 tspCumin seeds
1 tspFennel seeds
1/4 tsphing
1/2 tspsugar
1/2 tspTurmeric powder
1 tspKashmiri Red Chilli Powder
1 tbspRed Chilli flakes
1 tspAmchur Powder
2 tbspCoriander Leaves finely chopped
As requiredOil
as requiredSalt to taste

Saved

Steps

30 minutes

1

Wash and pressure cook the baby potatoes for one whistle, peel the skin and keep aside.
2

Heat oil in a pan, add dry red chilli, cumin seeds, fennel seeds, white sesame seeds and let it splutter.
3

Now add the boiled baby potatoes and fry, then add kashmiri red chili powder and turmeric powder, sugar and salt and mix well.
4

Toss the baby potatoes with all spices, no water is required in this recipe. We have to slowly roast the potatoes until they are slightly crispy.
5

Now, add red chilli flakes and amchur powder, combine well and switch off the heat. Garnish with coriander leaves and sesame seeds.