Radhaballavi To Aloo Paratha, Indians Love Potato On Their Plate
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In her book ‘The Mughal Feast’ Salma Yusuf Hussain writes about the excitement and hysteria among Shahjahan’s Khansamas upon finding about a certain new tuber. By 17th century, Portuguese has introduced India to potatoes that became an instant hit in the royal kitchens. The popularity of the tuber continued to scale new heights in the coming time as well. When Wajid Ali Shah, an erstwhile Awadhi ruler was exiled to Bengal, his Khansamas struggled catering to the frequent ‘Biryani’ demands. As per a popular theory, to make up for the lack of meat, the cooks started adding boiled potatoes to the Biryani, which paved way for the famed ‘Kolkata biryani’. As per another school of thought, British traders had introduced Bengal to potatoes, as a root crop ‘Alu’. Alu became a sensation in Bengal, and thus were added to everything, including the ‘meaty’ biryani.  

In other words, India has had a long-standing love affair with potatoes. From snacks, to the main course to desserts, potatoes can be used anywhere. But there’s something about ‘breakfast’ that makes us desis grab a potato almost instinctively.  

Here are five Indian breakfast delicacies that prove that we are obsessed with potatoes.  

Punjab's Aloo Paratha And Makkhan

Paratha is wheat or maida-based flatbread that is roasted on a tawa with a spoonful of oil or butter. Parathas can be stuffed too, and one of the most popular stuffed paratha is the Aloo Paratha. While the origin of Aloo Paratha is unclear, it is one of the most widely popular breakfast items of Punjab. Served with a dollop of white butter, this paratha serves as the ideal start for anyday.

Rajasthan's Kachori-Aloo Ki Sabzi

Now in India, Kachoris are of many kinds, they can be soft, Puri-like, stuffed or Khasta (crisp). Khasta Kachoris are said to be native of Rajasthan, these deep-fried pastries have a spicy lentil filling and served with potato curry, chutney and onions.  

Bengal's Radhaballabi

Radhavallabh, is obe of the names of Lord Krishna, a lover of Radha. ‘Radhaballavi’ is an iconic stuffed puri or Bengali Kachori. This deep-fried maida flatbread is filled with a spicy, mixture of mashed potatoes. And these Kachoris are also paired with fiery potato curry. Some also say, that these Kachoris have been a popular offering to Lord Krishna in different time spaces, hence the name.

Agra's Bedmi Puri And Aloo

Bedmi Puri is not your regular Puri. It is much bigger in size than your standard Puri and its texture is also a little grainy, and its flavour is derived from split urad dal, semolina, ginger, fennel seeds, red chilli powder, mango powder etc. This deep-fried puri is paired with a runny, potato curry. The breakfast combo is so rich that people often, either skip lunch or keep it very light.

Chennai's Masala Dosa

Dosa, for the uninitiated, is an Indian crepe-like dish that can be crispy or soft depending upon the preparation. Masala dosa is a rice-flour-based crepe that is filled with a buttery mix or masala of mashed potatoes and spices. The Masala Dosa is best paired with sambhar and chutney.