A versatile recipe of potato-Panch-phoron aloo

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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.

Ingredients:

* 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

Method:

* 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.

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