Aloo ki Kadhi Recipe


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Aloo ki Kadhi Recipe recipe - How to make Aloo ki Kadhi Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving

1/2 kg potatoes , boiled , peeled and smoothly mashed
2 tsp rock salt
1/4 tsp chilli powder
1/2 cup singhare ka atta
oil for deep frying
1/2 cup sour curds (dahi)
1 sprig curry leaves (kadi patta)
1/2 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies
1 tbsp chopped ginger (adrak)
1/2 tsp coriander (dhania) powder
4 cups water
coriander (dhania) leaves to garnish
  1. Combine the potatoes, 1/2 tsp salt, chilli powder and singhare ka atta in a deep bowl into a thick batter.
  2. Put aside 1/4 of the mixture and the rest will be made into pakoras.
  3. Heat oil till a drop of batter dropped in comes up at once. Drop spoonfuls of the prepared batter into oil, lower the flame and fry to a golden colour. Drain on an absorbent paper and keep aside.
  4. Add the yoghurt to the remaining mixture, make a smooth paste and mix in water.
  5. In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies. When slightly darkened, add ginger and saute little.
  6. Add the yoghurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit; stirring frequently to avoid scorching.
  7. Add the pakories, simmer a couple of minutes more and serve hot, garnished with coriander leaves.

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This recipe was contributed by vrunda naik on 11 May 2011

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