Pahari aloo recipe, aloo gutke

Pahari aloo recipe or aloo gutke is a simple, flavorful potato fry that’s popular among the pahari people of Uttarakhand

Pahari aloo recipe is a regional culinary gem that has its origins in the hilly terrains of Uttarakhand. Pahari (pahari comes from the word ‘pahad’ meaning mountain) are ‘the people inhabiting the hills” across the Himalayan region of India. Like  the pahari food is simple and unpretentious. A close friend of mine belongs to pahari region of Uttarakhand and I have been fortunate to relish her simple home cooked pahari khana on many a occasion. Whenever she comes back from her home town, she brings me rajma (kidney beans), lemons, spices like jakhiya and dadim (dried tiny pomegranate seeds), mungaudi (dried moong dal balls), baadi (dried urad dal balls) and bal mithai (brown fudge type sweet coated with poppy seeds).

Traditional pahari cuisine uses a variety of herbs and spices unique to that region. Jakhiya is a spice indigenous to the himalayan region and used predominately in garhwali and kumaoni food. It is aromatic, resembles mustard seeds and has a unique, crunchy flavor. Most dishes that call for tempering of spices, be is aloo ke gutke, hara saag or dals like phaanu, is done in mustard oil or ghee. If you want to savor the authentic flavor of pahari food, jakhiya spice is an essential ingredient.

The humble potato, abundantly produced in the hilly areas of Himalayan region, popularly known as “pahadi aloo’ is very flavorful and in great demand compared to the potato variety grown in the plains. Pahari aloo recipe aka aloo gutke is a simple,  This sukhi sabzi   months. In fact, aloo gutke is a very popular snack among the local people and tourists and is sold by road side tea stall vendors. It is also served as a side dish with roti or puri. You can serve it as a party appetiser too.

Pahari aloo recipe is one of the simplest indian dishes you can make in less than 10 minutes provided you have some boiled potatoes on hand. It is a dry saute potato dish wonderfully golden in color with earthy flavors making it a comforting winter dish. Pahari pototoes are cut into thin length wise pieces or cubes, tempered in mustard oil with aromatic spices like jakhiya, cumin seeds, dried red chillies and cooked on low flame till soft, tender and crusty. Many home cooks use boiled potatoes to make aloo ke gutke. I served aloo gutke with masala paratha but you can also serve it puri, roti or chapati.

You will find hundreds of Indian food recipes with variations to the basic aloo fry but pahari aloo ke gutke is definitely one of the best dry saute dish  among aloo recipes.

Ingredients

• Pahari aloo - 3, large (or normal aloo) or small baby potatoes
• Turmeric powder - 1/2 tso
• Red chilli powder - 1 tsp
• Coriander powder - 1/2 tsp (optional)
• Salt to taste
• Fresh coriander leaves- 2 tbsps, chopped for garnish
• For tempering:
• Mustard oil - 3 tbsps (or any cooking oil)
• Cumin seeds - 1/2 tsp
• Dry red chilis - 2-3
• Jakhiya - 1/2 tsp (if you do not have access, omit it)
• Asafoetida - 1/2 tsp

Method

1. Heat mustard oil in a heavy bottomed vessel till smoking hot. Reduce flame, add the cumin seeds and jakhiya and allow to sizzle and splutter. Add asafoetida and dry red chilis and saute for few seconds.
2. Add turmeric powder, chilli powder, coriander powder and salt along with 2 tbsps of water. Mix well and immediately add the sliced potatoes. Mix well to coat the spice powders and place lid. Cook on low flame.
3. After 10-12 mts, remove lid and mix the contents to ensure that the potatoes are cooked properly. Again after a few mts, mix again. Once the potatoes turn soft and golden, cook on high flame and toss the contents continuously so that they do not burn. Do this for a mt and turn off flame.
4. Remove to a serving bowl and garnish with fresh coriander leaves. Serve warm as a snack or with roti or puri.

Tips

• Alternately, you can boil the potatoes till soft on touch and follow rest of the recipe. You need not cook the boiled potatoes for more than 3-4 mts after the tempering process.

Masala paratha recipe

 Masala paratha recipe, an Indian flat bread made with whole wheat flour, desi ghee, Indian spice powders and herbs like coriander and mint

Masala paratha is spiced Indian paratha where the normal everyday plain paratha is given a make over with a medley of Indian spices, herbs and desi ghee or clarified butter. A special yet easy masala paratha recipe that you can make with absolutely no preparation work. It is not heavy like aloo paratha but is light and extremely flavorful.

masala paratha served with aloo gutke, urad dal, khoya matar paneer, boondi raita

My favorite paratha varieties are aloo paratha paneer paratha and masala paratha. The flavor is all in the paratha masala powder which is a eclectic mix of aromatic Indian spices and herbs that include fennel seeds, coriander, cumin, fresh coriander and mint and desi ghee. You can add any spice of your choice based on what you have on hand. You can crushed roasted peanuts or roasted sesame seeds for a bit of crunch and flavor.

There are two methods to follow while making masala paratha recipe. One method involves mixing all the spice powders in melted ghee and spreading this paste over the flat round paratha dough, rolling the paratha and shaping into a coil and finally rolled into 

Main Ingredients:

1. whole wheat flour
2. spices

Ingredients

• Whole wheat flour - 2 cups
• Salt - 1/2 tsp
• Water as required
• Ghee - 4-5 tbsps
• Mint leaves - 3 tbsps, finely chopped
• Coriander leaves - 5 tbsps, finely chopped
• For masala powder:
• Red chili powder - 2 tsps, Kashmiri
• Turmeric powder - 1/2 tsp
• Coriander powder - 2 tbsps
• Saunf powder - 1 tbsp (aniseed/sompu)
• Roasted cumin powder - 1/2 tsp
• Amchur powder - 1/2 tsp OR chaat masala powder
• Kasuri methi - 2 tsps, crushed (optional)
• Garam masala powder - 1/4 tsp

Method

1. In a bowl, add the atta or whole wheat flour and salt and mix. Slowly add water to form a soft yet slightly firm dough. Cover with damp cloth and let it rest for 10 mts. Prepare the masala powder in the mean time.
2. In a small bowl, add red chili powder, turmeric powder, coriander powder, saunf powder, cumin powder, garam masala powder, kasuri methi and amchur and mix well. Set aside.
3. Pinch a large lemon sized ball of dough and roll to form a 6" diameter circle. Spread a tsp of melted ghee over it. Sprinkle the masala powder over it. Finally sprinkle chopped coriander and mint leaves.
4. Start rolling from one side of the paratha to form a long roll. Slowly twist the long roll in a concentric way to form a coil as shown in the image above. Press it gently on a flour dusted surface and roll out into a flat 7"-8" paratha.
5. Heat an iron tawa and once its hot, place the paratha and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some ghee and roast to a golden shade on both sides. Use a spatula to press all over as the paratha gets roasted.
6. Serve warm with any curry of your choice or yogurt or raita.

Tips

• You can add dried pudina leaves to the masala mixture instead of fresh mint.
• You can add a tbsp of dry roasted til or sesame seeds to the masala mixture.

Bedmi puri recipe

Bedmi Puri recipe, a popular Indian street food, wheat flour based bread stuffed with spiced lentils and served with a spicy potato curry.
                                               

Connoisseurs of pure vegetarian North indian food are sure to love today’s traditional breakfast recipe – bedmi puri also popularly known as bedmi aloo, bedmi kachori, urad dal kachori, bedvi, bedami or bedmi puri aloo sabzi. In the North Indian hindi speaking states of Delhi, Haryana, Madhya Pradesh, Uttar Pradesh as well as in Rajasthan, bedmi aloo is a popular street foodusually served as a breakfast or an early brunch. As a steert food ,dehli style, this urad dal stuffed crispy puri is served with a spicy aloo sabzi aka potato curry and a sweet and spicy mashed pumpkin sabzi. Perfectly balanced flavors that are addictive. It is a satwik dish, in other words, a no o nion no garlic recipe  and is vegan as well. Of course, it is calorie rich and makes for an indulgent breakfast on a festive day or special occasion.

Each home cook has his or her own take on making bedmi puri recipe based on the region they belong. The thickness and size of the bedmi puri differs according to the region it is prepared. Smaller, thicker shaped puris are more popular as kachori.

There are two methods that one can follow to make bedmi poori. One method followed by many home cooks is to direcly add the ground raw urad dal paste along with spices to the whole wheat flour and semolina to make a slightly stiff dough. Small balls are pinched off the dough to be rolled into thick flattened puris and deep fried till crisp and golden brown.

Main Ingredients:

1. wheat flour
2. urad dal

Ingredients

• For Stuffing:
• Urad dal - 1 cup
• Green chilis - 3-4
• Ginger - 1" piece
• Asafoetida - 1/2 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1 tbsp
• Fennel seeds powder - 1 tsp
• Roasted cumin powder - 1/2 tsp
• Amchur powder - 1/4 tsp
• Garam masala powder - (3 cloves. 1/2" cinnamon stick, 1 black cardamom 5 black pepper corns)
• Fresh coriander leaves - 1/4 cup (finely chopped)
• Oil - 2-3 tbsps
• For puri:
• Whole wheat flour - 2 cups
• Semolina - 1/2 cup
• Salt - as required
• Oil - 1 tbsp
• Water - as required to prepare dough
• Oil for deep frying

Method

1. Grind the drained whole urad dal to a coarse paste adding 2-3 tbsps of water. Do not make a smooth paste.
2. Heat 3 tbsps oil in a heavy bottomed vessel. Add asafoetida and allow to sizzle. Add the ground urad dal paste and mix vigorously as it will stick to the vessel. Add more oil if required. After 5 mts, add ginger-green chili paste, red chili powder, coriander powder, roasted cumin powder, fennel seeds powder, garam masala powder and amchur powder. Mix well and vigorously. It will take some time to appear like a crumbly mixture. Once it appears like a loose crumbly texture, add the chopped coriander leaves and mix. Turn off heat. Set aside this urad dal mixture in a separate bowl.
3. Take a large bowl, add the whole wheat flour, semolina, salt, oil and water and make a slightly firm dough. [At this stage you can add the cooked urad dal mixture along with the wheat flour while making the dough. Make lemon sized balls of the dough and roll out into 5"-6" flattened circles/puris and deep fry till crisp and golden brown]
4. If using the cooked urad dal mixture as a stuffing, you will first have to make a firm dough with whole wheat flour, semolina, salt, oil and water. Pinch out small lemon sized balls from the puri dough and roll each into 3" discs. Place a tbsp of the stuffing in the center of each disc. Bring the edges of the disc up to form a cup shape and enclose. Dust some flour on the working surface and roll the ball into a flattened 5"-6" circle. Prepare puris with the rest of the dough and set aside.
5. Heat oil for deep frying in a wide cooking vessel on high flame. Once the oil is hot, reduce flame to medium high and carefully slide a rolled out puri into the hot oil. Gently press the puri with a ladle and allow it to puff. Increase flame and cook for a couple of seconds and gently flip to the other side. Cook for a few seconds till it turns golden brown. Remove the bedmi puri from the oil and place on absorbent paper. Make bedmi puris with rest of the rolled out puris.
6. Serve warm bedmi puri with aloo sabzi.

Tips

• You can mix the uncooked urad dal paste along with the spices, green chili-ginger paste and coriander leaves directly with the whole wheat flour and make a firm dough. Roll into round circles of 5" and deep fry till golden brown. OR
• You can cook the ground urad dal paste along with the spices etc and add this cooked mixture directly to the whole wheat flour and make a firm dough. Roll into round circles of 5" and deep fry till golden brown. 
• You can cook the ground urad dal paste along with the spices etc and use it as a stuffing.