Chharra Aloo
Equipment
- Grinding stone
- Bowl
- Kadhai
- Heavy-based Pan
- Ladle
- Wooden spatula
Ingredients
- 500 g Potatoes marble-sized
- 1 teaspoon Cumin ground
- 1/2 teaspoon Chilli powder
- 1/2 teaspoon Turmeric ground
- 1/2 teaspoon Black Pepper ground
- 2 teaspoons Amchoor
- 1/2 teaspoon Garam Masala
- 1 teaspoon Aniseed ground
- 2 tablespoons Ghee
- 1 Bay leaf
- 2 Green chillies de-seeded and chopped
- 2 Cloves
- 2 Black Cardamom pods
- 1 teaspoon Coriander ground
- Salt
Instructions
- Remove the skin from the potatoes by rubbing vigorously, then crush lightly with the side of a heavy knife or a grinding stone.
- Put the ground spices in a small bowl, add 4 tablespoons of water and mix together.
- Heat the ghee in a kadhai or large, heavy-based pan over medium heat, add the bay leaf, chillies and whole spices, and stir-fry for about 1-2 minutes, or until they turn darker.
- Add the ground spice mixture and stir-fry for 30 seconds, then add the potatoes. Stir to mix well and pour in 750ml / 1 1/4 pints (3 1/4 cups) water. Bring to the boil, then reduce the heat, season with salt, cover, and simmer for about 10 minutes.
- Uncover, mash the potatoes a little with the back of a ladle or wooden spatula and simmer for a further 2 minutes.
Nutrition
Sodium: 353mgCalcium: 120mgVitamin C: 111mgVitamin A: 357IUSugar: 9gFiber: 17gPotassium: 2278mgCholesterol: 77mgCalories: 746kcalSaturated Fat: 19gFat: 32gProtein: 12gCarbohydrates: 108gIron: 7mg
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