Khatte Aloo / Spicy Tangy Potatoes

2015-05-19
  • Yield : 1 Mid - Size Bowl
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 50m

Well this is the second part in my chole bhature series and yes this might be the easiest but its important many times in restaurants profit is given priority well its some what important as well as a restaurant has to earn profits and that is why food consultants are given such tasks of cost reduction I like these potatoes but for me its just a cost reduction so here is the recipe:

 

INGREDIENTS TO MAKE KHATTE ALOO:

 

300 gms Boiled Potatoes (or 3 med – size potatoes)

2 Bay Leafs or Tej Patta

1/8 tsp Asafoetida or Hing

¼ Cup Curd

2 tsp Desi Ghee or Clarified Butter

*Spice Mix

 

 

 

INGREDIENTS TO MAKE THE SPICE MIX:

 2 tsp Coriander or Dhaniya Powder

½ tsp Mango or Amchur Powder

1 tsp Pomegranate Seed or Anardana Powder

½ tsp Cumin or Jeera Powder

½ tsp Red Chili or Lal Mirch Powder

½ tsp Salt

¼ tsp Rock Salt or Kala Namak

¼ tsp Garam Masala

 

INSTRUCTION TO MAKE THE RECIPE:

 

KEY POINTS:

  • Make sure let the potatoes rest with the spices for atleast 30 minutes
  • Make sure you cook the CURD properly otherwise it has a very off putting taste

 

 

Recipe Type: ,
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  • Khasta Kachori Recipe | Imli ki Chutney & Dry fruits kachori

  • CREAM CHICKEN

  • DHABHA STYLE MUTTON

Recipe Comments

Comment (1)

  1. posted by ninette on March 9, 2016

    why are instructions to make recipe not in print its the important part of the recipe how can u cook do we have to keep video on pls print the proceedure to make tks

      Reply

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