POTATO WITH A PUNCH
CCCHARRA ALU CHATPATA
INGREDIENTS :-
CHHARA ALU- 1/2 kg
DHANIYA POWDER- TWO
TSPZEERA POWDER - ONE TSP
KASHMIRI LAL MIRCH - ONE TSP
AMCHUR POWDER - ONE TSP
HALDI POWDER - 1/2 TSP
SONTH POWDER - ONE TSP
LAUNG- TWO
BADI ELAICHI- ONE
TEJ PATTA- ONE
WHOLE RED CHILLIES- TWO
GREEN CHILLIES- TWO
DESI GHEE- ONE tbsp
MUSTARD OIL- TWO tbsp
DAHI - 1/2 CUP
A PINCH OF KALA NAMAKA PINCH OF HINGA SPRING OF HARA DHANIA
METHOD:-
Heat oil in a karahi. when it reaches smoking point, reduce the heat and dissolve hing in it.Quickly add tej patta, laung and badi elaichi. As these change clour, put in the ground spices -- except the saunth-- mixed with 2 tsp water to avoidburning. stir-fry for about a minute till moisture evaporates. Now put in the alu.Mix well and remove from flame. Slowly stir in the whisked dahi and repalce on flame cook for a little while on low flame to avoid curdling the dahi.Then, raise heat and add a cup of boiling water. Add saunth and salt, alongwith kala namak.
METHOD:-
Heat oil in a karahi. when it reaches smoking point, reduce the heat and dissolve hing in it.Quickly add tej patta, laung and badi elaichi. As these change clour, put in the ground spices -- except the saunth-- mixed with 2 tsp water to avoidburning. stir-fry for about a minute till moisture evaporates. Now put in the alu.Mix well and remove from flame. Slowly stir in the whisked dahi and repalce on flame cook for a little while on low flame to avoid curdling the dahi.Then, raise heat and add a cup of boiling water. Add saunth and salt, alongwith kala namak.
Let it simmer for about 10 minutes. Temper with both the chillies and garnish with hara dhania.Enjoy with puri, parantha, roti or rice.
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