Credits: indianfoodforever
img credits: cookingwithsapna.blogspot
Video credits: youtube
Ingredients:
250gms Aloo (potato)
2 Onions, sliced
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves
Methods:
· Cut aloo into long pieces.
· Make a thin batter of besan, salt,
ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix
well.
· Marinate alu pieces for 15 minutes.
· Heat oil and deep fry the aloo. Keep
aside.
· Heat 2 tsp of oil, add onions and saute
till brown. Add salt, turmeric powder, red chilli powder, annardana powder,
garam masala and mix well.
· Add the aloo (potato) and toss well.
Simmer the flame and cook for another 5- 6 minutes.
· Garnish with corainder leaves and serve
punjabi aloo amritsari hot with paratha.
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