Tag Archives: aloo

Aloo Khasta Kachodi

North Indian food is full of deep fried delicacies. Although people today are more into eating diet & health foods but once the smell of the frying delicacies hits the nostrils all dieting is kept aside specially during the festivals. Kachodis & Puris are a must haves on special occasions & festivals in North specially in state of Uttar Pradesh. Here is one of my favorite kachodi recipe..

INGREDIENTS:

For Stuffing

  • Boiled Potatoes : 5-6
  • Onion  Finally Chopped : 1 medium
  • Ginger Finally Chopped : 1/4 tsp
  • Green Chili Finally Chopped : As per taste
  • Green Coriander Finally Chopped: A handful
  • Garam Masala Powder : 1/4 tsp
  • Red Chili Powder [optional]: As per Taste
  • Amchoor Powder : 1/4 tsp
  • Fennel [ Sauf] Powder : 1 tsp
  • Broken Cashews[Kaju]:  1 tbsp
  • Raisins[Kishmish] : 15-20
  • Cumin Seeds : 1/2 tsp
  • Crushed Coriander seeds : 1tsp
  • Asafoetida {heeng] : 2 pinches
  • Vegetable oil : 2 tbsp
  • Salt To Taste

FOR KACHODI

  • Wheat Flour 2 cups
  • Vegetable Oil : 2 tbsp
  • Salt 1/2 tsp

METHOD:

Lets prepare the stuffing first:

  • Heat a wok. Add 2 tbsp oil . Once the oil is heated add heeng & cumin seeds & coriander seeds. Let it splutter. Once the cumin stops spluttering add  green chili & ginger. Let it cook for 1 min on medium flame then add onion.cook until onion turns golden brown.
  • While the step one is happening peel & mash boiled potatoes. After the onion is done add mashed potatoes to it. Mix well & add all the spices , salt  cashews & resins. Mix well cook covered on medium flame for 5-6 min. Stir in between.
  • Let it cool completely & add green coriander. Your stuffing is ready.

Lets Stuff & Fry our Kachodis:

  • Prepare dough: Mix 2tbsp oil in dough & rub it with both hands. The flour should start looking like bread crum.
  • Now add salt & knead it with the help of water. Keep it  to rest for 15 min. It should be covered.
  • Take a lemon sized ball roll it a little with the help of a rolling pin . Put 1 tsp of stuffing . Take all sides & join in the center.
  • Roll again lightly with the help of a rolling pin. Repeat the process with the entire flour.
  • Heat a wok. Heat oil for deep frying. fry 1 or 2 kachodis at a time till goldeb brown depending upon the size of your wok.
  • Enjoy it hot with tea . They even don’t taste bad when cool down.

alook6

NOTES:

The oil for frying should be properly heated when you put kachodi in it.Then turn the heat to medium to cook it properly.

 

 

 

 

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Mix Vegetable[Potato,Bringal & spinach Mix]

This is a very famous mix of vegetables usaually prepared as sides with dal chawal or roti/paratha in the state of Uttar Pradesh specially western part of it. This mix is very nutritous & taste really good..here is the recipe..

INGREDIENTS:

  • Potato : 2 medium
  • Bringal/Egg Plants: 4-5
  • Spinach : 200gm
  • Tomato : 2 medium
  • Garlic Finally Chopped: 8-10pods
  • Green Chili Finally Chopped: As per taste
  • Salt to taste
  • Mustard Oil : 1tbsp
  • Asafoetida: A pinch

METHOD:

Peel potatoes & cut in cubes. Chop bringals in cube as well. wash & roughly chop spinach & tomato.

Heat a wok. Put mustard oil in it. once the oil starts fuming add asafoetida.garlic & chili. Cook  on medium flame till garlic starts looking golden brown in colour.

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Now add all the vegetables including tomato . Stir well. Cook covered for 15 min on slow flame.If there is any water left then cook on high flame  without lid till all the water gets dried.

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Serve as sides with roti/paratha or Dal Chawal.

Notes:

  • I always prefer mustard oil in my vegetables & curries as its pungent taste & smell gives different aroma & flavor to food. You can use vegetable oil instead.
  • It will taste even better if you add dill & fenugreek leaves in it.100gm each.

Sun Dried Potato Chips{holi special}

Holi is round the corner.This is my favorite Indian festival as it not only spread colors all around but also spread fragrance & flavors of traditional Indian delicacies so many days before the festival.These home made potato chips are one among those delicacies. These can be stored in air tight containers throughout the year & can be deep fried or air fried as & when needed. Here is the recipe…

INGREDIENTS :

Potato large 2 kg

Salt to taste

Water for washing & boiling chips

METHOD :

Peel potatoes & soak them in water. With the help of a chips cutter  thinly slice all the potatoes. Keep the chips soaked in water all the time as it changes color if  left without water. After you made chips of all the potatoes  wash all the chips thoroughly under running water to take all the starch off or else your chips starts appearing yellow after being dried.WP_20160317_20_13_51_Pro

Heat a large pan full of water. Add some salt to it.Preferably rock salt as then it can be eaten during fasts.When the water starts boiling  carefully add 1/4th of the chips you have sliced out of 2 kgs potatoes. Stir a little lightly. Cook covered for 5-6 min . The water may ooze out of pan. To avoid this you can keep the lid open from one side. Cook until they are close to cook but not completely cooked like we do in our vegetables.

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Now seave them using a big strainer. You can save the hot water for to be used in next batch.Repeat the boiling process for rest of the chips.If hot water is not sufficient you can add some more water. Bring it to boil & then add remaining chips.

While you put the next batch in boiling water you can start spreading  boiled chips  from previous batch on a clean muslin cloth under the sun. You can use some old bed sheet or sari. But don’t use plastic sheets although many people do.Let them dry for 7-8 hrs. If you don’t have access to sunlight spread them in your room & keep your fan on for 7-8 hrs . In between after 4-5 hrs if you see chips are drying you can turn them upside down for better drying.

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Once completely dried store them in airtight containers. Serve them wht evening tea  after deep frying or air frying.

NOTES :

  1. You can have as much thick or thin chips you want. Just adjust the blade of cutter. Thin chips take less time to cook & dry then thicker ones.
  2. If you are using a cutter which create checks on chips then you have to keep your potato horizontal for first chips then vertical for next chips. This process has to be repeated for all the chips else you will start getting broken chips .
  3. While you are cutting chips keep changing the water of the container in which you are cutting chips as potato  starch is accumulated in this water.
  4. If you want carefully strain water of the starch & let it dry. This can be used as a glue when cooked with little  water.
  5. Sprinkle some chat masala or ground black pepper or red chili flakes before serving.

Potato pan Cakes [No Egg]

Potato Pancakes are shallow fried pan cakes made of grated potatoes. Traditionally it is made with eggs but here I am serving it with an egg replacement which is Tapioca Flour which gives it a nice & crispy texture ….try this

 INGREDIENTS :

  • Potatoes 2-3 medium size
  • Tapioca Flour 2 tbsp
  • Ground black pepper 1/2 tsp
  • Mixed Herbs 1/2 tsp
  • Chili Flakes 1/2 tsp
  • Salt to taste
  • Vegetable Oil 1 tbsp

METHOD:

 

  • Peel & grate potatoes in water. Preferably cold water. Keep it aside for 30 min. The potatoes will leave its starch in water. If u want to keep the starch carefully s 

    train & discard the water . This way grated potatoes will be collected in strainer

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  • The container in which we have originally grated the potatoes will be left with potato starch.Now thoroughly wash grated water under running water. If you don’t want starch after 30 min of soaking grated potatoes wash them thoroughly.
  • After washing remove all extra water from potatoes. Add leftover starch,tapioca flour, salt,pepper,chili flakes & herbs to this potato. Mix well.
  • Now heat a pan . Add vegetable oil. Make small cakes on your palm with little mix & put it on pan. Cook for 7-8 min one side on slow & medium flame as it is raw potato. Flip & cook for another 7-8 min.

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  • Your crispy potato pan cakes are ready.Serve with sour cream.

pan cake last

Notes

  • This can be made during fast/upvas . Use dried mint leaves & cumin powder in place of mixed herbs.
  • You can also add parmesan cheese for a better taste but i wanted to keep it simple so i haven’t.
  • If you don’t get tapioca flour in market make it at home. Wash & immediately put tapioca pearls under the sun. Grind when it is dry. It takes little time to become a fine powder. So ground 2-3 times.
  • I suggest you make it with new potatoes because it cooks faster & taste better

 

Crispy New Potatoes

Come winters and the market is flooded with lot of green vegetables. However an exception to this is freshly grown baby potato which is valued for its flavor This simple and spicy recipe will enhance its inherent flavor.

INGREDIENTS:

  • New small potatoes 6-8
  • Rice Floor 1 tbsp
  • Ginger.Garlic & Chilli Paste 2tbsp
  • Onion Paste 1tbsp
  • Asafoetida a pinch
  • Coriander Powder 1tsp
  • Garam Masala Powder 1/2 tsp
  • Red Chilli Powder as per taste
  • Turmeric Powder 1/4 tsp
  • Salt to taste.
  • Cumin Seeds 1/4 tsp
  • Mustard oil 2tbsp

METHOD:

  1. Peel and par boil potatoes. In a bowl take rice powder and to this add ginger garlic chilli paste , spices and salt.Add little water to form a paste if it is too dry. Don’t add cumin seeds and oil here. Marinate Potatoes in this mixture.
    Crispy New Potatoes
  2. Heat a wok. Heat oil. Add Cumin seeds. Now put your potato mix in it. Cook on a high flame for 2 min. Then slow down the flame and cook for 5-6 min. Stir carefully in between. Flip and cook on other side as well till crisp.Serve hot .
    Crispy New Potatoes

NOTES:

  • Cook on slow flame to avoid burning of spicy marinate.
 
 

Potato Stuffed Spinach Paratha

A typical north-Indian breakfast is not completed without parathas. Although lot many people today look for quick breakfast preprations, there are many who still spent some time in making yummy parathas and enjoy it with their family.Here is a recipe made of spinac/palak which has a high fibre content along with mashed potatoes which has a high content of vitamin c. So it is very healthy family breakfast. Try this out..

INGREDIENTS:

  • Whole wheat Flour 2 cups

  • Spinach Finally Chopped 2 cups
  • Carom Seeds [Ajwain] 1/4 tsp
  • Asafoetida a pinch
  • Green chilly and Ginger Paste 1 tsp
  • Salt 2-3 tea spoon [ or as per taste]
  • Mashed Potatoes Medium Size 2-3
  • Chat Masala 1 tsp
  • Red chilli Powder as per taste
  • Green Coriander Fanally chopped 1 tbsp
  • Vegetable oil 2tbsp

METHOD:

  1. FOR DOUGH: In a bowl take flour, carom seeds, asafoetida,salt and chilli ginger paste.MIx chopped spinach and make a nice dough.Rest it for 15 min.It should be soft enough so that while rolling the filling could be spread all over paratha.
    Potato Stuffed Spinach Paratha
  2. FOR FILLING: In mashed potatoes add chat masala salt and red chilli powder. Mix it well. Take a medium size ball of the dough roll it a little and put this filling on it.
    Potato Stuffed Spinach Paratha
  3. Carefully hold all sides of this rolled and filled thing , bring them together and seal them on top. See picture. Roll again with light hands so that filling might not come out.
    Potato Stuffed Spinach Paratha
  4. Heat a tawa or girdle. Put some vegetable oil on it carefully put rolled paratha on it. while putting paratha on tawa keep yourself slightly away from the tawa because sometimes oil comes up while doing this. Repeat same with rest of the dough.
    Potato Stuffed Spinach Paratha

Notes

  • You can use cottage cheese instead of potato for filling
  • Use small spoon to put oil/ghee on paratha , then it will never be more oily.