Authentic Kumaoni Aloo Padi ke Gutke with Warm Mandua Roti
Experience the rustic flavours of the Himalayas with these crisp, golden potatoes tossed in native mountain spices and green herbs. Served alongside wholesome finger millet flatbreads, it is a comforting and earthy meal.
40min
Total Time
3
Servings
Kumaoni
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed iron pan until smoking point is reached, then slightly lower the heat.
2
Add cumin seeds, mustard seeds, fenugreek seeds, and dry red chillies, letting them splutter in the hot oil.
3
Add the cubed boiled potatoes directly into the tempering and toss gently to coat them well.
4
Sprinkle turmeric powder, coriander powder, red chilli powder, and salt over the potatoes.
5
Pan-fry the potatoes on medium-low heat, stirring occasionally, until a crisp golden-brown crust forms on all sides.
6
Stir in the dried mango powder for a tangy kick, garnish with freshly chopped coriander leaves, and turn off the heat.
7
In a separate bowl, knead the finger millet flour with warm water to form a soft, pliable dough.
8
Divide the dough into equal portions, roll out into round flatbreads, and cook on a hot griddle until puffed and cooked through.
9
Serve the hot Kumaoni potato gutke immediately alongside the warm mandua rotis.
Ingredients
500g boiled potatoes, peeled and cubed
2 tbsp mustard oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
2 dry red chillies
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
1 tsp dried mango powder (amchur)
Fresh coriander leaves for garnishing
Salt to taste
2 cups finger millet (mandua) flour
Warm water as needed for dough
*This AI-generated recipe may contain inaccuracies.