Growing up in Calcutta as I did, one of my favourite street snacks had to be aloo dum. Half a dozen pieces of divine goodness, in a leaf 'dona'. I've come a long way since them, and prefer pairing my aloo dum with a roti than with a toothpick, but the desire to drown in the taste still remains. This recipe, like most others, is sourced from the internet.
Ingredients:
Tomatoes: 2-3 (large, ripe) or Tomato Puree: 2-3 tbsp
Warm water: 2 cups
Coriander leaves: for decoration
Red chilli powder: 2 tsp
Turmeric powder: 1 ½ tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Salt to taste
Sugar to balance
For tempering:
Oil or ghee: 4-5 tbsp
Cinnamon stick: 2”
Green cardamom: handful
Cloves: handful
Sugar: ½ tsp
Asafetida/ hing: 1 pinch
Method:
Boil and peel the baby potatoes and keep aside.
Heat the oil or ghee, add the ingredients for tempering, and fry on a low fire till the raw smell goes.
Add the potatoes and fry till lightly golden.
Toss in the dry ingredients, and stir till the potatoes are well coated.
Add tomato puree (puree the tomatoes if you don't have puree), and fry on a low flame till well done.
Garnish with coriander leaves and serve with parathas or puris. It can also be enjoyed as a stand alone snack.
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