Sohal Aloo
An interesting twist to the regular potato preparation. Sit back and enjoy.
Sohal Aloo Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 4

Cooking Time

-40 Min

Difficulty

- Medium

Preparation Time

- 20 Min

INGREDIENTS

  • 10 - 15 Small Potatoes
  • Salt
  • 1 Cup Whole Wheat flour
  • 4 tbsp Ghee
  • Water
  • 1 /2 tsp carom seeds
  • 1/2 tsp fenugreek seeds
  • 1 tsp Kalaunji Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Fennel Seeds
  • 1/2 Turmeric Powder
  • 1 red chillie Powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin Powder
  • Salt
  • 1 tsp Garam Masala Powder
  • Water
  • 1/2 tsp Asafoetida
  • 1 Green Chilli
  • 1 tsp Chopped Coriander Leaves
  • 1 tsp Dry Mango Powder.

HOW TO PREPARE SOHAL ALOO

  1. 1

    Warm Water in a pan add salt and boil small potatoes till soft.
  2. 2

    For Sohal, In a bowl add whole wheat flour, Carom seeds, salt, ghee and shorten it well, and water and knead a dough and rest it for 10 minutes.
  3. 3

    Cut ball from dough and roll them poke with fork to avoid puffiness, deep fry them in oil, Warm ghee in a pan, add fenugreek seeds, Kalaunji seeds, cumin seeds, fennel seeds, boil potatoes in water and add and mis, add asafoetida and saute.
  4. 4

    In a bowl add turmeric powder, red chilli powder, coriander powder, salt, Cumin powder, garam masala powder, water and make a paste and add in potato mixture, add green chilli, chopped coriander leaves, dry mango powder and saute.
  5. 5

    Garnish with fresh coriander leaves and serve with sohal.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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