A versatile recipe of potato-Panch-phoron aloo
This aalo dish is one of my favorite recipes cooked by mom. She makes this aloo and then rolls it inside chapati with some tomato sauce and finely cut onion & cucumber. It tastes yummy! Instead of tempering with panch-phoran if you use just jeera (cumin seeds), you can also make it as a filling of samosa. Samosas sold in Patna, the place which I belong to, have the same filling but different states have different kinds of samosa filling. When I was studying and used to live in UP, I didn’t like the samosa there. It has some khatai (dry mango powder) in it. But gradually I started liking it 😉 Well, about this aalo, I generally make it in lunch along with rice and lentils.
Let’s move forward to the recipe.
* Boiled potatoes – 5 nos.
* Panch phoran (mix. of jeera, methi, ajwain, sauf, sarso) – 1 tsp
* Peanuts – 1-2 tbsp (roasted)
* Coriander powder – 1 tbsp
* Chilli powder – 1/2 tsp
* Green chillies – 1 tsp (finely chopped)
* Oil – 1 tbsp
* Salt – taste
* Turmeric powder – 1 tsp
* Coriander leaves – for garnishing
* Heat up oil in a wok, and then add panch-phoran and chopped green chillies.
* When it starts crackling, add the boiled potatoes (cut into pieces or break it with hand into pieces).
* Now add all the dry masalas, and fry till the masalas are cooked well.
* Add the roasted peanuts.
* Turn off the stove and garnish with coriander leaves.
Serve it with the main course or use it as a roll filling.