I made this once as a filling for Aloo sandwich and it became an instant hit with my husband and daughter. Now, they ask me to make this as a side dish for chappati / roti. Its a very simple, easy and quick recipe and can be used as a filling for parantha, sandwich and samosas. I make it really spicy and tangy.
| INGREDIENTS | |
| Potato (Cooked) | 3 large |
| Oil | 2 tsp |
| Jeera | 1/2 tsp |
| Asafoetida | A generous pinch |
| Green Chilli (Finely chopped) | 2 |
| Ginger (Finely chopped) | 1” piece |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder | 1/4 tsp |
| Coriander Powder | 1 1/2 tsp |
| Garam Masala | 1/2 tsp |
| Amchur Powder | 1/2 tsp |
| Salt | To taste |
| Kasuri Methi | 1 1/2 tbsp |
| Peanut (Roasted) | 1 tbsp |
| Cashew (Roasted) | 1 tsp |
| Fresh Coriander | 1 tbsp |
METHOD
- Steam cook potato, peel the sink and mash it with a masher.
- Heat oil in a kadai, crackle jeera and hing. Add in green chilli and ginger. Stir fry for about 30 sec to season the oil.
- Now, add all the dry masalas – red chilli powder, turmeric powder, coriander powder, garam masala, amchur powder and salt. Add about 2 tbsp of water to avoid masalas from getting burnt. Stir fry till the masalas start leaving oil.
- Now add kasuri methi, peanut and cashew. Sauté for a minute and add the mashed potato. Mix well. Cook for about 2 minutes to blend well and remove from fire.
- Garnish with fresh coriander.
- Serve as is for roti and use it as a filling.
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