Jodhpuri Aloo Recipe

Name: Jodhpuri Aloo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Rajasthani
Ingredients: 500 grams Baby Potatoes boiled; 2 null 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 Oil; null Salt to taste

Nithya Anantham

February 14, 2019

6602 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:Lunch

Cuisine:Rajasthani

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.

Serve this Jodhpuri Aloo Recipe along with Rajasthani Kadhi and Phulkas for a delicious weekday lunch. You can also serve it with Ajwain Puri and Boondi Raita for breakfast.

If you like this recipe, you can also try other Potato recipes that you can make for your everyday meals:

Serve this Jodhpuri Aloo Recipe along with Rajasthani Kadhi and Phulkas for a delicious weekday lunch. You can also serve it with Ajwain Puri and Boondi Raita for breakfast.

If you like this recipe, you can also try other Potato recipes that you can make for your everyday meals:

Ingredients

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 Oil

Salt, to taste

Instructions for 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.

Serve this Jodhpuri Aloo Recipe along with Rajasthani Kadhi and Phulkas for a delicious weekday lunch. You can also serve it with Ajwain Puri and Boondi Raita for breakfast.