Jodhpuri Aloo

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.