Kumaoni Aloo Gutke with pooris

Name: Kumaoni Aloo Gutke with pooris
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 5 medium Pahari aaloo/potatoes; 1 teaspoon Red chilli powder; 1 teaspoon Coriander powder; 1/2 teaspoon Turmeric powder; 1/2 teaspoon salt or to taste; 2 tablespoons ‎Fresh coriander leaves chopped for the garnish; For tempering:; 2 teaspoons Mustard oil; 1/2 teaspoon Cumin seeds; 1/2 teaspoon mustard seeds; 2 Dry red chillies; 1/2 teaspoon Jakhiya seeds; 1/4 teaspoon asafoetida /heeng; For the pooris; 2 cups wheat flour; 2 teaspoon semolina; 1 teaspoon besan /gram flour; 1 teaspoon oil; 1/4 th teaspoon salt; 1/2 cup water for kneading the dough; 1 cup oil for frying the pooris

Sanchita Mittal @sm_thechef

Delhi

#vegan
Pahari aaloo recipe or aaloo gutke, a potato stir fry or sukhi sabzi is a traditional food of Uttarakhand.
The delicious and mouthwatering cuisine highlights the unique gastronomy and culture of the pahadi region.

Sanchita Mittal @sm_thechef

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Ingredients

40 minutes

4 servings

5medium Pahari aaloo/potatoes
1 teaspoonRed chilli powder
1 teaspoonCoriander powder
1/2 teaspoonTurmeric powder
1/2 teaspoonsalt or to taste
2 tablespoons‎Fresh coriander leaves chopped for the garnish
For tempering:
2 teaspoonsMustard oil
1/2 teaspoonCumin seeds
1/2 teaspoonmustard seeds
2Dry red chillies
1/2 teaspoonJakhiya seeds
1/4 teaspoonasafoetida /heeng
For the pooris
2 cupswheat flour
2 teaspoonsemolina
1 teaspoonbesan /gram flour
1 teaspoonoil
1/4th teaspoon salt
1/2 cupwater for kneading the dough
1 cupoil for frying the pooris

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Steps

40 minutes

1

Wash, Peel and cut the potatoes length wise and keep aside.
2

Heat mustard oil in a heavy bottomed vessel till smoking hot, add the cumin seeds, mustard seeds and jakhiya and allow to sizzle and splutter for 30 seconds.
3

Add asafoetida and dry red chilies and sauté for few seconds.
4

Immediately add the sliced potatoes and mix well.
5

Add turmeric powder, chilli powder, coriander powder and salt along with 3 tablespoons of water. Cover with a lid.
6

Cook on a low flame for 5 minutes, remove the lid and mix the contents to ensure that the potatoes are cooked properly.
7

Again turn the potatoes after a few minutes and mix again.
8

Once the potatoes turn soft and golden, cook on high flame and toss the contents continuously so that they do not burn
9

Now switch off the flame, do the plating and garnish with fresh coriander leaves. Serve warm as a snack or with poori.
10

For the pooris - Take all the ingredients in a big plate and make a tight dough the dough with the help of water, it should not be too hard.
11

Take a small lemon sized dough and make a small ball.
12

Roll out the ball in a shape of poori with a rolling pin using 2 drops of oil instead of of wheat flour.
13

When the oil is properly heated drop the poori carefully and fry the poori till it is golden brown turning occasionally from time to time.
14

Take out the fluffy pooris on an absorbent paper and Serve hot with Kumaoni aaloo gutke