Authentic Kumaoni Aloo Ke Gutke with Warm Mandua Roti
Tender boiled potatoes tossed in aromatic mountain spices and mustard oil, offering a rustic taste of Uttarakhand. Perfectly paired with nutrient-rich finger millet flatbreads for a wholesome meal.
35min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed iron pan until it smokes slightly, then reduce the heat.
2
Add cumin seeds, mustard seeds, fenugreek seeds, dry red chillies, and asafoetida, letting them splutter.
3
Add the cubed boiled potatoes directly into the tempering spices.
4
Sprinkle turmeric powder, coriander powder, red chilli powder, and salt over the potatoes.
5
Toss the potatoes gently on medium-low heat for 10 to 12 minutes until they develop a crisp, golden-brown outer crust.
6
Stir in the dry mango powder and garnish generously with fresh chopped coriander leaves.
7
Serve hot alongside freshly prepared, warm Mandua Roti.
Ingredients
5 medium boiled potatoes, peeled and cubed
2 tbsp mustard oil
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp fenugreek seeds
2 dry red chillies
1 pinch asafoetida (hing)
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp dry mango powder (amchur)
Salt to taste
2 tbsp fresh chopped coriander leaves
4 warm Mandua Roti (finger millet flatbreads)
*This AI-generated recipe may contain inaccuracies.