Jodhpuri Aloo Recipe – Baby Potato Recipes
Jodhpuri Aloo made using baby potatoes for side dish to serve with rice.
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
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.
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.
Add potatoes, chilli flakes, coriander powder, red chili powder, turmeric powder, salt and toss well.
Add tamarind extract, keep tossing and and cook for 2 min over low flame.
Jodhpuri Aloo is ready.
Take off the stove, garnish with coriander leaves and serve hot with rice.
If you don’t have chili flakes, just crush a whole dry red chili in mortar and pestle.