Ingredients :
| 250gms |
Aloo (potato) |
1 tsp |
Coriander Powder |
| 2nos. |
Onions, sliced |
1 tsp |
Red chili powder |
| 2 tsp |
Ginger-garlic paste |
1/2 tsp |
Garam masala |
| 1/2 tsp |
Ajwain |
1/2 tsp |
Annardana Powder |
| 1/2 cup |
Besan |
Oil for frying |
| Handful Coriander leaves |
Salt to Taste |
Preparation :
- Cut aloo into long pieces.
- Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
- Marinate alu pieces for 15 minutes.
- Heat oil and deep fry the aloo. Keep aside.
- Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chili powder, annardana powder, garam masala and mix well.
- Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
- Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.
