Nandini Sehgal shares an old family recipe called Chakaliwale Aloo (Spicy Potato Slices). An authentic and easy to cook recipe. Everyone is sure to love this!
Ingredients
Baby potatoes ½ kg
3 tablespoon mustard oil
1“ginger finely chopped
Salt as per taste
One tea-spoon turmeric powder
½ teaspoon red kashmiri chilly
1 tea-spoon dhaniya powder
1 tea-spoon garam masala
½ tea-spoon powdered anar dana
2-3 finely chopped green chilies
½ tea-spoon jeera
½ tea-spoon kalongee
½ Tea-spoon Mustard seeds
½ Tea-spoon Methi Dana
Fresh Coriander for garnishing
1 Tea-spoon Chaat masala
½ Tea-spoon Crushed Black pepper
Method:
- First, we need to heat the mustard oil in a black cast iron Kadhai. This kadhai gives it a dark smokey flavor, which is probably the USP of the recipe
- In the oil add Hing, Methi Dana, Jeera, Rai, Black pepper and Kalongee
- After the masala is being sautéed you add the crushed ginger
- Cut the potatoes in half. Wash them nicely and let them remain in the water for five minutes.
- In the kadhai start sauteing the potatoes – Let the potatoes simmer slowly on a low flame.
- Once you feel that the potatoes have got a little soft, then little by little start adding the other masala’s. It doesn’t matter in what order you add them, just five minutes before the final cooking add Kashmir Mirchi and then Anar Dana and finally the chaat masala.
- Cook it for five minutes and then turn off the stove
- You may add a small amount of ghee if you feel that potatoes are a bit dry
- Don’t add water, which will make the dish very mushy
- Toss it once more and finally add the Garam Masala and coriander leaves
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