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Mathura Aloo

Top Rated Recipe

By Chef Ajay Chopra From Hi Tea

Last Updated: Sep 03, 2019

Mathura Aloo

About Mathura Aloo

Table of Contents

1. About Mathura Aloo

Spicy and flavourful this potato preparation can be served with kachoris or puris

Potatoes, boiled, peeled and crushed 2
Ghee 2 tbsps
Cumin seeds ¾ tsp
Carom seeds (ajwain) ½ tsp

3. How to Make Mathura Aloo (Stepwise Photos)

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Heat ghee in a deep non-stick pan, add cumin seeds, carom seeds and asafoetida and saute till the seeds change colour.
Add green chillies, ginger, turmeric powder, fenugreek seed paste and gram flour and mix well.

5. Additional Tips and Tricks

Ingredients

Potatoes, boiled, peeled and crushed 2
Ghee 2 tbsps
Cumin seeds ¾ tsp
Carom seeds (ajwain) ½ tsp
Asafoetida 2 pinches
Green chillies, chopped 2
Ginger, grated 1 inch
Turmeric powder ½ tsp
Fenugreek seeds (methi dana) paste ½ tsp
Gram flour (besan) 1 tbsp
Medium tomato, chopped 1
Red chilli powder 1 tsp
Dried mango powder (amchur) ¼ tsp
Salt to taste
Garam masala powder 1 tbsp
Fresh coriander leaves, chopped 1 tbsp

How to Make Mathura Aloo (Stepwise Photos)

Method

Heat ghee in a deep non-stick pan, add cumin seeds, carom seeds and asafoetida and saute till the seeds change colour.
Add green chillies, ginger, turmeric powder, fenugreek seed paste and gram flour and mix well.
Add tomato, red chilli powder, dried mango powder, salt and a little water. Mix well and cook.
Add crushed boiled potatoes, garam masala powder and coriander leaves and mix well. Cook for 2-3 minutes.
Serve hot with kachori.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Key Details:

Prep:20 minutes

Cook time: 15 minutes

Difficulty Level: Easy

Course: Main Course

Cuisine: Uttar Pradesh

Key Ingredients:

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