Jodhpuri Aloo Recipe
This Jodhpuri Aloo Recipe is tangy, spicy, crunchy pan tossed potatoes with sesame, fennel and chilli flakes. Serve it with Rajasthani Kadhi and Phulka.
Baby potatoes are everybody's favourite. This Jodhpuri Aloo Recipe is tangy, spicy, par boiled baby potatoes that are tossed in a sesame, fennel, chilli flakes masala with a dash of raw mango powder which is added right at the end to bring out the right kind of tanginess.
If you like this recipe, you can also try other Potato recipes that you can make for your everyday meals:
- 500 grams Baby Potatoes , boiled
- 2 Dry Red Chillies
- 2 teaspoons Sesame seeds (Til seeds)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel seeds (Saunf)
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Kashmiri Red Chilli Powder
- 2 tablespoons Red Chilli flakes
- 1 teaspoon Amchur (Dry Mango Powder)
- 2 tablespoons Coriander (Dhania) Leaves , finely chopped, for garnish
- 1 tablespoon Sunflower Oil
- Salt , to taste
How to make Jodhpuri Aloo Recipe
To begin making the Jodhpuri Aloo Recipe, wash and pressure cook the baby potatoes for four whistles, until they are well cooked. Peel the skin, cut them into halves and keep aside.
Heat oil in a heavy bottomed pan, add the dry red chilli, cumin seeds, fennel seeds, white sesame seeds and let it splutter.
Add the red chilli flakes and flavour the oil.
Now, add in the boiled baby potatoes along with kashmiri red chili powder and turmeric powder. Season with salt and mix well.
Let the jodhpuri aloo roast on the slow heat, toss the baby potatoes occasionally from time to time.
We have to slow roast the potatoes until they are slightly crisp on the outside. This will take around 12-15 minutes.
Now, add in the amchur powder, combine well and switch off the heat. Garnish Jodhpuri Aloo with coriander leaves, sesame seeds and serve hot.