This Jodhpuri Aloo sabzi is spicy, tangy, crunchy pan-roasted potatoes, with sesame seeds, fennel seeds, chilli flakes. Serve it with Rajasthani kadhi chaval or phulkas or plain rice and curd.
Ingredients
400 gms boiled baby potatoes ( here I have used normal potato cut into cubes)
1 tsp amchur/dry mango powder
1 tsp red chilli flakes
Salt to taste
1 tbsp red chilli powder
1/2 tsp turmeric/Haldi powder
1 tbsp cumin seeds/jeera
1 tbsp white sesame seeds/til
Pinch of hing/asafoetida
1 tbsp fennel seeds/ saunf
2 broken red chillies
2 tbsp oil
Chopped coriander leaves
Procedure
Peel the potatoes and add salt, mix well and keep aside.
Heat oil in a thick bottomed pan/non-stick kadayi, put hing, jeera and saunf, saute for 2 seconds.
Add sesame seeds and red chillies, saute for a second. Tip in the boiled potatoes, give a good mix.
Add amchur powder, red chilli flakes, red chilli powder and turmeric powder.
Saute for 5-10 minutes on a low flame, till the masala is well combined with aloo.
Finally, garnish with chopped coriander leaves and turn off the flame.
Serve hot Rajasthani Jodhpuri aloo with roti or hot rice.
If you don't have amchur powder, then use lemon juice.
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