Karak nawabi aloo


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Tasty,crispy and specially made for monsoon season.

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Karak nawabi aloo recipe - How to make Karak nawabi aloo

Cooking Time:    Total Time:    


500g. Of medium sized potatoes,
oil for deep frying,
2tsp ghee or butter to grease baking tray, 10 almonds, blanched,.peeled and sliced thinly ,
salt to taste
For the marinate-6tbsp hung curd,
4 strands of saffron,
2tsp ginger-garlic paste,
1tsp pepper powder,
For the batter-2tbsp besan,
1cup thick cream,1/2 tsp red chilli powder, salt to taste
2tbsp chaat masala powder

  1. Peel the potatoes and prick each potato in at least 5 places with the fork. soak the potatoes in salted water for 15 minutes. drain out all the water and pat dry with a towel so that there is no moisture in the potatoes. place a silver of almond into the thin. cavities made from fork. each potato should have 5 silvers of almonds in it. mix all the
  2. To serve-serve on individual skewers sprinkled with chaat masala powder. serve with a piece of grilled or roasted capsicum and tomato pieces.

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This recipe was contributed by rituaakash_001 on 11 Oct 2005

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