Jodhpuri Aloo Recipe Step By Step

To begin making the Jodhpuri Aloo preparation guide, wash and pressure bubble gently the baby potatoes for four whistles,  until they are well cooked.

strip the skin, cut them into halves and keep aside.fiery up cooking oil in a heavy bottomed skillet, mix in the dehydrated red chilli, cumin seeds, fennel seeds, white sesame seeds and let it splutter.mix in the red chilli flakes and flavour the cooking oil.Now, mix in in the boiled baby potatoes along with kashmiri red chili ground mix and  turmeric ground mix. augment the taste with table salt and combine well.Let the jodhpuri aloo dehydrated-fry on the slow fiery up, toss the baby potatoes occasionally from time to time.We have to slow dehydrated-fry the potatoes until they are slightly crisp on the outside.

This will take around 12-15 mins.Now, mix in in the amchur ground mix, combine well and switch off the fiery up. finish off Jodhpuri Aloo with coriander leaves, sesame seeds and offer fiery. offer this Jodhpuri Aloo preparation guide along with Rajasthani Kadhi and Phulkas for a scrumptious weekday lunch.

You can also offer it with Ajwain Puri and Boondi Raita for breakfast.