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| 23. Khatte Aloo (Browned Potatoes) |
| Ingredients |
Amount |
| Baby potatoes (1 inch size) |
20 pieces (200 g) |
| Oil |
1 tbsp (15 ml) |
| Asafetida powder |
A pinch |
| Cumin seeds |
½ tsp (2.5 g) |
| Coriander powder |
1½ tsp (3 g) |
| Mustard seeds |
1 tsp (5 g) |
| Dry mango powder |
1 tsp (2 g) |
| Turmeric powder |
½ tsp (1 g) |
| Salt |
As per doctor’s recommendation |
| Black pepper (Whole) |
2-3 |
| Gingelly seeds |
1 tsp (2-3 g) |
|
|
|
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| Method |
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Boil baby potatoes in their jackets and cool them, then peeled them. if they are big once, peel them and cut in to cubes. |
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Heat oil in a pan over medium flame. When very hot, put in first the asafetida, 5 seconds later the cumin seeds, then the mustard seeds and they will start popping and sizzling. Quickly add peppers and coriander powder. |
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As soon as the peppers swell and darken, add potatoes and gingelly seeds. Fry for 15-20 minutes, until the potatoes are browned unevenly. They will brown on the sides and this is part of the process of cooking this dish. |
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Keep scraping the potatoes off the sides of the wok and mixing the potatoes so as to coat all the potatoes with the spices and to make them crusty on the outside. |
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The potatoes should be soft inside but crusty and brown outside. Add the salt (permitted amount by doctor). Garnish with coriander and serve with roties or phulka |
| |
| Serving- 3 Portions |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 Portion |
129.3 |
1.6 |
16.7 |
6.19 |
8.49 |
178.3 |
47.02 |
1.17 |
35.5 |
|
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Occasionally Suitable for renal failure patients with controlled serum K (potassium) levels. |
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Unsuitable for patients with diabetes. |
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