Jodhpuri Aloo Recipe
Discover the delightful flavors of Rajasthan with the vibrant Jodhpuri Aloo, a traditional dish that showcases the rich culinary heritage of the region. This delectable preparation of baby potatoes is seasoned with a blend of aromatic spices, making it an ideal dish for lunch or breakfast. Pair it with Rajasthani Kadhi and Phulkas for a wholesome meal, or enjoy it with Ajwain Puri and Boondi Raita to start your day on a flavorful note.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (boiled) | 500 grams |
| Dry Red Chillies | 2 |
| Sesame seeds (Til seeds) | 2 teaspoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Red Chilli Flakes | 2 tablespoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Coriander leaves (Dhania) – finely chopped | 2 tablespoons |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 50mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 4g |
| Sugars | 2g |
| Protein | 4g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
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Preparation of Potatoes: Begin by washing the baby potatoes thoroughly. Place them in a pressure cooker, add enough water to cover them, and cook for four whistles, ensuring they are well cooked and tender. Once done, allow the pressure to release, peel the skins, and cut the potatoes in half. Set them aside for later use.
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Tempering the Spices: Heat sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the dry red chillies, cumin seeds, fennel seeds, and sesame seeds. Allow the mixture to splutter and release its fragrant aroma.
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Flavoring the Oil: Add the red chilli flakes to the tempered oil and stir for a few seconds, ensuring they infuse their flavor into the oil.
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Cooking the Potatoes: Gently add the boiled and halved baby potatoes to the pan. Sprinkle in the Kashmiri red chilli powder, turmeric powder, and season with salt. Mix everything gently to coat the potatoes with the spices.
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Roasting for Crispiness: Reduce the heat to low and allow the Jodhpuri Aloo to roast. Toss the potatoes occasionally, ensuring they brown slightly and become crisp on the outside. This roasting process should take about 12-15 minutes.
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Finishing Touches: After achieving the desired crispiness, add the amchur powder and mix well to combine all the flavors.
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Garnishing and Serving: Remove from heat and garnish the Jodhpuri Aloo with freshly chopped coriander leaves and a sprinkle of sesame seeds. Serve hot.
Serving Suggestions
This Jodhpuri Aloo pairs beautifully with:
- Rajasthani Kadhi and Phulkas for a complete meal.
- Ajwain Puri and Boondi Raita for a delightful breakfast option.
Indulge in the rich, spicy flavors of Rajasthan with this simple yet flavorful Jodhpuri Aloo recipe that promises to bring warmth and delight to your table. Enjoy cooking and savor every bite!
