Pahadi aloo recipe or aloo gutke is a simple, flavorful potato fry that’s popular among the pahadi people of Uttarakhand.
Pahadi aloo recipe is a regional culinary gem that has its origins in the hilly terrains of Uttarakhand. Pahadi (pahadi comes from the word ‘pahad’ meaning mountain) are ‘the people inhabiting the hills” across the Himalayan region of India. Like the pahadi people, the pahadi food is simple and unpretentious.
Ingredients:
Pahari aloo - 3, large (or normal aloo)
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 - 2 - 2 1/2 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
Recipe:
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.
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