vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Khattai Alu

Khattai Alu
Kashmiri Mutton Curry Aab Gosht

Kashmiri Mutton Curry Aab Gosht

This dish is made in several ways but the two popular versions are Kashmiri and Iranian....

DAL SULTANI

Dal Sultani

A very rich and nice dal preparation Sultani dal, Mughlai influenced simple tadka dal wit...

RED CURRY LAMB

Red Curry Lamb

Red lamb curry is an exotic dish tender mutton pieces cooked in a spicy yogurt based grav...

Fish Fry South Indian

Fish Fry South Indian

Fish Fry Cooked in South Indian Style or chepala vepudu, is a popular South Indian food r...

Saag Paneer with Sour Greens - Gongura Paneer Curry

Saag Paneer With Sour Greens - Gongura Paneer Curry

Saag paneer with greens gongura curry is one of the most popular Indo-Chinese dishes in I...

DAL AND BITTER MELON CURRY 1

Dal And Bitter Melon Curry 1

Bitter Gourd is considered as the bitterest of all vegetables, but when combinedwith othe...

Khattai Alu Recipe, How To Make Khattai Alu Recipe

Khattai Alu is a temptation in potato. Learn the recipe of Khattai Alu by vahchef.

try this new deliciously sour incarnation of potato! You'll surely fall for it ! Do try this Khatti Alu with rice or Indian Breads.

About Recipe

How to make Khattai Alu

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Khattai Alu
Author : Vahchef
Main Ingredient : Potato
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Khattai Alu
• Potato - 500 grams.
• Tamarind pulp - 1 tea spoon.
• Desiccated coconut - 2 teaspoons.
• Brown sugar - 2 teaspoons.
• Ghee or oil - 1.5 teaspoons.
• Mustard seeds - half tea spoon.
• Turmeric powder - half tea spoon.
• Red chili powder - half tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Salt - to taste.
• Green chili - 2 numbers.
• Water - as required.
Method:
  • Peel and dice potatoes.
  • Soak tamarind in hot water for 5 minutes and then squeeze it firmly to extract all the juice and strain the liquid through a seive. Dissolve the sugar in the liquid.
  • Heat the ghee or oil and fry the mustard seeds until they pop.
  • Add the turmeric powder, chili powder, coriander powder, cumin powder and fry for about 1 minute on low flame.
  • Then add the potatoes and toss for about a minute. Sprinkle with salt and little water, (about 1/4 cup) cover tightly and cook on a very low flame for about 15 minutes.
  • Add the tamarind juice, chilies, coconut and mixwell.
  • Cover and cook for about 10-15 minutes or until the potatoes are cooked.

Serve hot with rice or chapatis.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter