CHATPATA ALOO RECIPE | ALOO BHUNA RECIPE | SPICY ALOO GRAVY | EASY ALOO GRAVY RECIPE | MASALA ALOO RECIPE | DRY POTATO SABJI | SUKHA ALOO RECIPE | MASALEDAR ALOO RECIPE | MASALA ALOO FRY RECIPE | ALOO CHATPATA | MASALE WALA ALOO RECIPE
**Chatpata Aaloo or spicy stir fry potatoes is a tangy and delicious spicy dish popular in Indian Cuisine. It is typically made by frying boiled potatoes and then tossing them with various spices and seasonings. These stir fry potatoes with green chillies amchur powder give a very unique flavour and can be served as a delicious appetizer or can be served as a side dish.
PREP TIME - 10 minutes
COOK TIME - 25 minutes
TOTAL TIME -35 minutes
SERVINGS - 4 people
Ingredients:
**(tsp - teaspoon, tbsp - tablespoon)
- Boiled potatoes (Small) - 500 gms
- Onion (Chopped) - 1 medium
To dry roast:
- Coriander seeds - 2 tsp
- Cumin seeds - 1 tsp
- Mustard seeds - 1 tsp
- Fennel seeds (Saunf) - 1 tsp
- Black peppercorns - ¼ tsp
- Fenugreek seeds (Methi) - ¼ tsp
- Carom seeds (Ajwain) - ¼ tsp
- Nigella seeds (Kalonji) - ¼ tsp
- Red chilli (Dry) - 4 nos.
Tempering:
- Cumin seeds - 1 tsp
- Hing (Asafoetida) - ¼ tsp
- Green chilli (Chopped) - 3 nos.
Spice Powder:
- Turmeric powder - ¼ tsp
- Red chilli powder - 1 tsp
- Amchur powder - 1.5 tsp
- Crushed spice mix made earlier - 6 tsp
Other Ingredients:
- Oil - 4 teaspoon
- Black salt - ½ tsp
- Salt - 1 tsp
Garnish:
- Coriander leaves - 1 handful
Preparation:
• For boiled potatoes:
- In a pressure cooker cook the potatoes with 1 whistle. Do add (1-tablespoon) salt in the water for easy peeling off the boiled potatoes.
- After 1 whistle, switch off the flame and allow the pressure to release from the cooker by on its own.
- After the pressure is released, drain the water in colander/stainer and run cold water on it. Allow water to drain completely before peeling it off.
• For roast spices:
- Heat a pan, add all the whole spices;
Coriander seeds, Cumin seeds, Mustard seeds, Fennel seeds (saunf), Black Peppercorns, Fenugreek seeds (methi), Carom seeds (Ajwain), Nigella seeds (Kalonji), Red Chilli (Dry).
- Roast the spices on low flame for 2-3 minutes.
- Turn off the flame, allow the spices to cool down.
- After cooling put the spices into a jar and grind it to a fine powder.
Cooking Method:
- In a pan heat the oil and then add boiled potatoes. Fry on medium flame for 5-6 minutes until they truns light golden-brown. Slow down the flame, remove potatoes to a plate and keep aside.
- In the same oil, add cumin seeds, hing and chopped green chillies.
- Saute on low flame for 1-2 minutes and then add chopped onion and fry on medium to low flame for 10-12 minutes.
- Now add turmeric powder and red chilli powder. Give a mix on low flame for a minute and then add the fried potatoes.
- Mix well on low flame for 2-3 minutes and then add amchur powder, black salt, salt and the spice mix powder, prepared earlier in a jar.
- Mix all together properly and add some water to prevent the spices from burning.
- Now, cover and cook for another few minutes, so that the spices get absorbed inside the potatoes.
- Mix and fry on low flame for 2-3 minutes.
- Garnish with chopped coriander leaves.
- Mix properly and serve hot with Chapati, Paratha or Naan.
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