Winters is the season for saag and freshly harvested patatos along with various green vegetables such as shalgam, ghobi, patta ghobi, etc. These freshly harvested small patatos can be made with any of the winter veggies, like Aloo methi, aloo soya, aloo gobhi, but I cook them with just the spices and without water. They taste delicious with besan roti or bajra roti or just simple paranthas.
In my childhood, my siblings and I used to eat these as snacks. In our families, these are called topi aloo and few also have named them charri aloo. These can also be used as fillings of samosas.
Preparation Time - 10 minutes
Cooking Time - 15 minutes
Serves - 4
- 1kg Baby potatoes
- 2 tbsp Mustard oil
- Salt as per taste
- 2 Fine chopped onion
- 6 fine chopped garlic clove
- 1tsp fine chopped ginger
- 1tsp fine chopped green chili
- 1tsp turmeric powder
- 2tsp red chili powder
- 1tbsp coriander powder
- 1/2 tsp garam masala powder
- 1tbsp dry mango powder
- 2tspCumin seeds
- A pinch of heeng
- Coriander leaves for garnish
- Wash properly and then cut the potatoes into two with skin, put in the water.
- Heat oil and crackle the cumin, as they change the color add heeng, stir and add chopped onion, garlic and ginger saute till translucent.
- Now add green chili stir a minute.
- Add turmeric powder, red chili powder and coriander powder quickly add 1tbsp water, mix well and add potato fry two minutes.
- Now turn the heat on lower cover and cook till it done.
- Oped the lid add mango powder and garam masala powder, mix it well cook two - three minutes more and switch off the gas.
- Garnish with coriander serve hot with Partha or bajara roti.
- Increase the spices as per your taste.
- Wash the potatoes properly to avoid the any dirt.
- You can also add lemon juice besides the mango powder, I prefer mango powder.
- If you want to make samosa cut potato into four.