Jodhpuri Aloo Recipe: A Flavorful Tangy Delight
Jodhpuri Aloo, a traditional Rajasthani dish, is a delightful combination of baby potatoes, tangy raw mango powder, and a mix of flavorful spices. Perfect for a weekday lunch, this dish brings out the essence of Rajasthani cuisine with its tangy, spicy notes that tantalize your taste buds. The parboiled baby potatoes are tossed in a flavorful sesame, fennel, and chilli flakes masala, with a burst of amchur (dry mango powder) added at the end for that extra zing. This simple yet delectable dish pairs wonderfully with Rajasthani Kadhi and Phulkas for a complete meal or even with Ajwain Puri and Boondi Raita for a delightful breakfast.
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Baby Potatoes | 500 grams (boiled) |
| 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) | 2 tablespoons (finely chopped) |
| Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Instructions:
-
Prepare the Potatoes:
- Start by washing and pressure cooking the baby potatoes for four whistles or until they are fully cooked. Once cooked, peel the skin off and cut them into halves. Keep them aside for later use.
-
Roast the Spices:
- Heat 1 tablespoon of oil in a heavy-bottomed pan. Once hot, add the dry red chillies, cumin seeds, fennel seeds, and sesame seeds to the oil. Allow the spices to splutter and release their aroma.
-
Infuse the Oil with Flavor:
- Next, add the red chilli flakes to the pan and sauté briefly, allowing the oil to absorb the spicy, fragrant flavor.
-
Toss the Potatoes:
- Add the boiled and halved baby potatoes into the pan. Toss them gently to coat evenly with the spices. Sprinkle in the Kashmiri red chili powder and turmeric powder, followed by salt to taste. Stir everything well to combine.
-
Roast the Potatoes:
- Reduce the heat to low and allow the potatoes to roast. Toss the potatoes occasionally, ensuring they are lightly crisp on the outside. This process will take approximately 12-15 minutes.
-
Finish the Dish:
- Once the potatoes are roasted and crispy, sprinkle in the amchur powder (dry mango powder) and mix well. The amchur adds a tangy kick to the dish, giving it that signature flavor.
-
Garnish and Serve:
- Turn off the heat and garnish your Jodhpuri Aloo with freshly chopped coriander leaves. For added texture and flavor, you can also sprinkle some extra sesame seeds on top.
Serving Suggestions:
Serve this mouth-watering Jodhpuri Aloo with Rajasthani Kadhi and Phulkas for a satisfying lunch. If you’re in the mood for something more hearty, pair it with Ajwain Puri and Boondi Raita for a comforting breakfast.
Enjoy the flavors of Rajasthan with this simple yet flavorful recipe, perfect for those looking for a quick and delicious vegetarian meal!
Nutritional Information (Approximate):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 180-200 kcal |
| Carbohydrates | 30-35 grams |
| Protein | 3-4 grams |
| Fat | 5-7 grams |
| Fiber | 4-5 grams |
| Sodium | 300-350 mg |
Note: Nutritional values are estimates and may vary based on portion sizes and ingredient variations.
