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Savoury Potato Roundels (Aloo Katliyan)

 INGREDIENTS:

  1. Potatoes 6-7 medium-sized
  2. Oil 4 tbsp
  3. Cumin Seeds 1 tsp
  4. Red Chilis 5-6
  5. Curry Leaves 10-15
  6. Salt to taste
  7. Onion 3-4, finely chopped
  8. Tomatoes 2 medium, finely chopped
  9. Turmeric Powder 3/4 th tsp
  10. Cumin Powder 1 1/2 tsp
  11. Coriander Powder 1 1/2 tsp
  12. Green Chilis 1-2 slit
  13. Coriander Leaves chopped 3-4 tbsp

METHOD:

Serving Size: 

Wash and slice potatoes into roundels. Once sliced, keep them in cold water. 

Heat oil in a pan. Add red chilis and curry leaves and fry on medium flame until crispy. Remove and set aside to cool down. Crush them with hands or a mortar and pestle.

In the same oil, add potatoes. Fry for 6-8 minutes or until light golden. Set aside. 

Next, add cumin seeds and once they crackle, add onion and green chilis. Sauté until the onion turns translucent, then add tomatoes, turmeric powder, coriander powder, cumin powder and salt.

Add 1/2 cup of water, cover and cook for 2-3 minutes.

Add the fried potatoes, season with salt, and cook until tender. Stir in the freshly crushed masala along with the chopped coriander leaves and mix well to evenly coat the potatoes.

Garnish with chopped coriander stems and serve aloo katliyan with roti or paratha, yoghurt and mango pickle.





















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