PUNJABI POTATO AMRITSARI RECIPE
Ingredients:
250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves
Preparation:
●
Cut aloo into long pieces.
●
Make a thin batter of besan, salt, ginger-garlic paste,
ajwain seeds adding little water. Add
1 tsp of oil and mix well.
●
Marinate alu pieces for 15 minutes.
●
Heat oil and deep fry the aloo. Keep aside.
●
Heat 2 tsp of oil, add onions and saute till brown. Add
salt, turmeric powder, red
chilli powder, annardana powder, garam masala and mix
well.
●
Add the aloo (potato) and toss well. Simmer the flame
and cook for another 5- 6 minutes.
●
Garnish
with corainder leaves and serve punjabi aloo amritsari hot with paratha.
STUFFED POTATO RECIPE
Ingredients:
8 medium Potatoes (peeled)
2 cauliflower florets (chopped)
1 tbsp chopped onion
1 capsicum (cored, seeded and chopped)
1 tbsp peas
2 green chilies (chopped)
4 medium tomatoes (cubed)
2 cloves of garlic (chopped)
Salt To Taste
2/3rd cup water
1/4th cup ghee
1tsp chopped coriander leaves
How to make bharawn aloo:
●
Slice
off the top from the aloo (potatoes) - a thick slice to be used as a lid later,
and
carefully scoop the inside.
●
Place the Cauliflower, capsicum, peas, onion, chilies,
garlic and half salt in a saucepan
with the water.
●
Parboil until the water is fully absorbed into the
mixture.
●
Fill the mixture into the potatoes, cover with the
potato lids and secure with wooden
cocktail sticks (toothpicks).
●
Heat the ghee in a kadhai or saucepan and cook the
tomatoes with the remaining salt over
a moderate heat for 2 minutes.
●
Carefully arrange the stuffed aloo (potatoes) over the
tomato mixture, cover tightly and
cook potatoes in their own steam for about 10 minutes
until tender.
●
Garnish
the stuffed aloo with chopped coriander and serve hot with roti or paratha.
