Aaloo ke gutke

Down to Earth - - FOOD - Shalini Dhyani


1/2 kg chopped pota­toes

3 tea­spoon dry faran leaves

1 tea­spoon asafoetida

3-4 red chilies

1/2 tea­spoon turmeric pow­der

1/2 tea­spoon chili pow­der

1 ta­ble­spoon mus­tard oil

Salt: to taste


Heat oil in a wok; add asafoetida and faran; let them crackle. Add chopped pota­toes, turmeric pow­der, chili pow­der and salt. Mix well and heat for 5-10 min­utes for a crispy taste. Gar­nish with fried dry red chili. Serve with tea dur­ing cold win­ter evenings or for break­fast with man­d­uaroti (fin­ger mil­let bread).

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