This is a dish that my husband has always praised. It used to be served at his college, and so has always been associated with good memories. However, I wasn’t very familiar with UP cuisine, and wasn’t able to search this recipe out. Recently though, my husband came by the name, and I was finally able to re-create this dish!
This is a typically UP dish, and does not use onion or garlic. It makes a great side to parathas or puris, and is easily prepared.
- 4 medium potatoes/aloo
- 2 medium tomatoes
- 1 inch ginger, finely chopped
- 2 tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp cumin/jeera
- 1 tsp coriander powder/dhania powder
- 1 tsp dry mango powder/amchur powder (optional)
- ½ tsp garam masala powder
- 1 tsp salt
- Peel and boil the potatoes till they are very well cooked and can be easily crumbled.
- In a wok, heat some oil and add the jeera and dhania powder.
- add finely chopped ginger and saute for a half a minute on low flame.
- Add the chopped tomatoes, chilli powder, turmeric and braise till the tomatoes are completely cooked and mashed.
- Mash some of the potatoes and add along with salt and mix well.
- add water and braise till it reaches the consistency you want. The gravy will come from the mashed potatoes and tomato mix.
- Here you can add dry mango powder/amchur powder and garam masala. Keep braising till the gravy comes together.
- Add chopped coriander leaves for garnishing.
This gravy is best served hot. Since it doesn’t really take very long, its a perfect breakfast/dinner dish.
The credit for this dish goes to my mother-in-law on her recent visit to our house for Dussera.
As part of their usual ritual of getting us all the lovely vegetables available in Andhra, and not so easily available in Bangalore, they got us some lovely green chillies ideal for bajjis. Unknown to everyone, I’d managed to procure some myself on a recent visit to Chikpet. SO it was mirchi overload at home! 🙂
On mahaNavami, part of the menu included vadas. But the DH and I had earmarked that particular dish for VijayaDasami. So it was aloo bajji that became a part of the menu.
Owing to the excess of mirchis at home, my ma-in-law decided to use that as the base for the batter, instead of the usual red chilli powder. The result was quite interesting!!!
- 1/2 cup besan
- 1/2 cup rice flour
- 8-10 bajji mirchis
- 1/2 tsp salt
- pinch of cooking soda
- Grind the chillies to a fine paste.
- Mix all the batter ingredients and add water till it becomes a thick batter, thick enough to coat the potatoe slices. Make sure there are no lumps in the batter.
- Using a slicer,cut the potatoes into fine slices
- heat oil in a deep wok for deep frying
- Dip the slices of potatoes into the batter and drop into the hot oil. The bajji will puff up a bit if the batter is mixed right.
Serve hot! The green chillies in the batter give a more subtle taste than the red chillies. So the final result will tease the senses with the taste without the spicy heat.
This is one of the most popular dishes across India. It doesnt really matter whether you’re in the North or South. Almost every family and restaurant will have this combination on the menu.
The version of aloo kura I mention here can be made with or without onions. Its just a matter of taste…
For the Kura:
6 green chillies
1 tsp salt
1/4 tsp turmeric
Juice from 1 lemon
Tadka: 1 tsp each of Aavalu (mustard seeds) and senaga pappu (chana dal), 1 red chilli
For the Puris:
2 cups atta (wheat flour)
1 tsp salt
- Boil the potatoes, peel and mash, and set aside.
- Peel and cut the onions into halves. Chop finely length-wise.
- In a wok, put in a tsp of oil and add the tadka.
- Once the tadka starts popping, add the onions and cook till well-done. Stir intermittently.
- Once the onions have browned nicely, add chopped chillies
- Stir for 2 minutes, or till the chillies have slightly lightened up in colour.
- Add the curry leaves, and the mashed potatoes on top of it.
- Add the salt and turmeric, and mix well. Ensure there are no lumps of potatoes left.
- Cook for 2 minutes.
- Take off the flame and add the lemon juice. Mix well and serve hot.
- Mix the salt and atta well, add water and knead into a soft dough.
- Once done, separate the dough into small balls.
- Take some atta into another plate for dusting the puris.
- Flatten the dough ball slightly and cover with atta. Roll into small disks. Keep patting with atta when needed, to ensure the disks dont sticks to rolling plate.
- In a large wok, heat oil for deep frying.
- Once the oil has heated up well, gently put in one puri. The puri will puff up. An improperly rolled puri will not puff up properly.
- Flip over in the oil to ensure the other side has also browned.
- With a pair of tongs, pull up from the oil and drain along the wall of the wok. Once dry, put into the serving bowl.
The puri-kura is best served hot.