Pahadi Aloo Gutke is a simple yet delicious dish made from boiled potatoes that are seasoned with a blend of spices and then fried until crispy. The dish is typically served with a side of local bread or paratha and a chutney made from mint, coriander, and tamarind.
If you're looking for a breakfast dish that's hearty, flavorful, and unique, look no further than Pahadi Aloo Gutke, a traditional dish from the Indian state of Uttarakhand. This dish is a must-try for anyone interested in exploring the diverse culinary landscape of India
The key to making this dish truly authentic is to use the right blend of spices. The spices commonly used in Pahadi Aloo Gutke include cumin seeds, coriander seeds, fennel seeds, mustard seeds, asafoetida, red chilli powder, turmeric powder, and amchur (dried mango powder). These spices give the dish its unique flavour and aroma that is characteristic of Pahadi cuisine.
Serve the Pahadi Aloo Gutke hot with a side of local bread or paratha and a chutney made from mint, coriander, and tamarind. This dish is perfect for breakfast, brunch, or even as a snack or side dish.
Pahadi Aloo Gutke is not only delicious but it is also packed with nutrients. Potatoes are a good source of carbohydrates, fibre, and vitamins C and B6. The spices used in this dish also have health benefits. For example, turmeric has anti-inflammatory properties, while cumin and fennel seeds aid in digestion.
In addition to its delicious taste and health benefits, Pahadi Aloo Gutke is also a reflection of the unique culture and cuisine of Uttarakhand. This region is known for its stunning natural beauty, and its cuisine reflects the abundance of fresh, local produce that is available there. Pahadi Aloo Gutke is just one example of the many delicious and nutritious dishes that this region has to offer.
Ingredients:
- 4 medium-sized potatoes, boiled and cut into small pieces
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1/4 tsp asafoetida
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp amchur (dried mango powder)
- Salt, to taste
- Oil, for frying
Method:
- Boil the potatoes until they are tender but still firm. Once the potatoes are cooked, cut them into small pieces and set them aside.
- In a pan, heat some oil and add the cumin seeds, coriander seeds, fennel seeds, and mustard seeds. Allow them to crackle for a few seconds before adding the asafoetida, red chilli powder, turmeric powder, and amchur. Mix well.
- Add the boiled and cut potatoes to the pan and stir well to coat them in the spices. Fry the potatoes until they are crispy and golden brown.
- Serve the Pahadi Aloo Gutke hot with a side of local bread or paratha and the Mint-Coriander Chutney.