Jodhpuri Aloo Recipe – Baby Potato Recipes

Name: Jodhpuri Aloo Recipe – Baby Potato Recipes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Baby Potatoes – 1/2 Kgs; Cumin seeds – 1 tsp; Fennel Seeds – 1 tsp; White Sesame Seeds – 1 tsp; Chilli flakes – 1/2 tsp; Red chilli powder – 1/2 tsp; Coriander powder – 1/2 tsp; Turmeric powder – 1/4 tsp; Whole dry red chillies – 2; Asafetida – 2 pinch; Thick tamarind extract – 1 tbsp; Coriander leaves - to garnish; Salt – to taste; Oil – 2 tbsp

June 13, 2012 | Last updated on February 24, 2019

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Jodhpuri Aloo recipe with step by step pictures. Just 15 mins is all it takes to make this delicious, easy and quick baby potato recipe to be served as a side dish with rice. This also happens to be a no onion no garlic recipe.

It turned out so yumm that I could not believe that it took me only few minutes to rustle up such a delicious side dish. If your kids happen to be hard core fans of baby potatoes like mine, then you have got to try out this recipe for them.

I should not be surprised as typically Rajasthani Cuisine is rustic in nature and tends to wow us with its simplicity and the clever use of spices that never fails to tickle our palates.

This month my partner for Blog Hop Wednesdays is Vaishali and needless to say that I not only love that lady for her zest for life but her blog too as her posts are so informative and full of knowledge that she shares from her various travels.

The original jodhpuri aloo recipe called for amchur powder (Dried mango powder) to bring in the tangy flavor. But since I did not want the dish to be dry and wanted it to be a bit saucy and the spices to coat well on the baby potatoes, I used 1 tbsp of tamarind extract.

It worked out perfectly. The tamarind juice not only added the much needed tanginess but also prevented the whole dish from darkening a bit which would have a happened if I had added amchur powder.

Though the recipe is very simple, you need to be careful while roasting the spices, taking care not to burn them and cooking over low flame. If you burn the spices, the taste of the entire dish will be ruined.

Jodhpuri Aloo recipe with step by step pictures:

1. Pressure cook baby potatoes in enough water. Peel the skin and keep aside. If some potatoes are too big, just cut them into half and keep aside.

2. Heat oil in a thick bottomed pan. Add asafetida, cumin seeds, fennel seeds, broken whole red chilli, white sesame seeds and let them roast for few seconds.

3. Add potatoes, chilli flakes, coriander powder, red chili powder, turmeric powder, salt and toss well.

4. Add tamarind extract, keep tossing and and cook for 2 min over low flame. Jodhpuri Aloo is ready.

5. Take off the stove, garnish with coriander leaves and serve hot with rice.

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Jodhpuri Aloo Recipe details as follows: