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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

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