Dear Mommy, it is Drew, welcome to my cooking learning page. Now, I will show you a way to prepare a special dish, khattay aaloo (200 budget). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really tasty.
Khattay Aaloo (200 budget) is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Khattay Aaloo (200 budget) is something which I’ve loved my entire life. They are nice and they look fantastic.
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To begin with this particular recipe, we must prepare a few components. You can have khattay aaloo (200 budget) using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Khattay Aaloo (200 budget):
- Prepare Medium Baby Potatoes 12 boiled and peeled
- Take Big mirchay 10/12 soaked in water for 1/2 hour
- Make ready Curry leaves 10 /12 sticks
- Get Garlic 2 whole
- Take 1 tbsp Red chilli powder
- Take 2 tbsp Gur
- Take 250 gms Imli pulp of
- Take 2 tbsp Dhaniya
- Get 2 tbsp Zeera
- Take 10 Button chillies
- Get 1 tsp Haldi
- Take 1 tbsp Chat masalay
- Make ready 1 cup Oil
- Get Green Coriander for garnish
My family is a regular at 'Hyderabad Colony', a part of the city famous for its pickles, paapadh (poppadum), bagar-e-baigan (pickled brinjal) and khattay mirch (sour, stuffed jalapenõs). We usually buy the pickles and paapadh from there, but you should know that Hyderabadi food, in general. In this recipe, canned chickpeas are used (who doesn't like a shortcut?), but you can also use dried chickpeas, available from most supermarkets and specialty Indian groceries. If you do so, then factor in the time required to soak the dried chickpeas.
Instructions to make Khattay Aaloo (200 budget):
- Deep fry boiled potatoes for a minute and set aside.
- Roast dhaniya zeera and button chillies and grind and set this mixture aside.
- In a blender, add red big mirchay all the garlic cloves imli pulp Gur chat masalay red chilli powder and zeera dhara mixture and blend..
- Heat oil.. add 2 3 garlic cloves pisay huay curry pata some zeera saute and add the red mirchay mixture and bhunofy..
- Then add boiled and fried potatoes mix in well and serve..
- Sprink Coriander leave and mix…
In this recipe, canned chickpeas are used (who doesn't like a shortcut?), but you can also use dried chickpeas, available from most supermarkets and specialty Indian groceries. If you do so, then factor in the time required to soak the dried chickpeas. After a night of soaking, boil the chickpeas with a little salt, until soft and then use. With pure Basmati rice, double aaloo, juicy chicken, taste and an amazing aroma,. Sc in Home Economics and Masters in English from Karachi University.
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