Aloo Paneer Kulcha | Paneer Potato Kulcha On Tava

Ingredients

Wheat flour - 3 cups

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Sugar - 1 tsp

Ajwain/carom seed - 1 tsp

Salt - 1/2 tsp

Yogurt - 3 tbl.sp



For the stuffing

Boiled potato - 5  to 6

Paneer - 100 gm

Ginger - 1 inch piece

Red chilli powder - 1 tsp

Green chilli - 2

Corriander powder - 1 tsp

Roasted cumin powder - 1 tsp

Garam masala - 1/2 tsp

Chaat masala - 1 tsp

Salt as per taste



Black /white sesame seeds

Few chopped corriander leaves

Chopped onion (optional)



Method

First in a bowl take wheat flour. Make a dent in between and add rest of the ingredients.

Mix well and add water and make a soft dough. Cover and let it rest for half an hour.



For the stuffing grate potatoes, paneer and to it add rest of the ingredient and mix it well.



Roll out chapati and make a small ball of the stuffing and place in the centre of the  chapati. Close all the edges  on top sprinkle it with black or white sessame seeds, corriander leaves, onion chopped and then again roll it . Heat pan and cook this kulcha on both the sides. Drizzle little oil or ghee on top and serve hot.

Punjabi Samosa | Crispy and Spicy Aloo Samosa

Ingredients
Potato - boiled and mashed -4
Boiled green peas- 1/2 cup
Cumin seed - 1 tsp
Ginger grated - 1 small piece
Green chilli - 2
Roasted and crushed corriander seed - 1 tbl.sp
Chopped corriander leaves
Turmeric powder- 1/4 tsp
Red chilli powder - 1 tsp
Amchur powder - 1 tsp
Chaat masala - 1 tsp
Salt as per taste

For the samosa patti
All purpose flour/maida  - 1 cup
Caraom seed/ajwain - 1/2 tsp
Ghee or vansapati - 4 tbl.sp
Salt - 1/2 tsp

Method
First make a dough by adding all the ingredients and little water to make a hard dough. Cover and keep aside.

For the stuffing
Boil potatoes and green peas seprately. Mash potatoes.
Heat oil in a pan, add cumin seed and cook till it splutter. Add ginger green and saute for few seconds. Then add boiled and mashed potato, boiled green peas and rest of the ingredients. Cook for few seconds and then off the flame and let it cool down.

Wthe the help of a rolling pin roll small ball of dough into round shape and cut into half. Make a cone shape and fill th stuffing inside it . close it and deep fry in oil till golden brown in color. Serve hot with chutney.

Aloo Masala

Ingredients
mustard seed  - 1/2 tsp
cumin seed - 1/2 tsp
onion - 1 big chopped
potatoes - 1/2 kg chopped
4 to 5 flakes of garlic crushed
one inch piece ginger crushed
green chilli crushed - 2
few curry leaves
corriander powder - 2 tsp
turmeric powder - 1/2 tsp
pulp of two medium size tomato
yogurt - 1 tbl.sp
red chilli and salt as per taste
corriander leaves for garnishing

Method
Heat two tbl.sp of oil in a pan and  add mustard seeds and cumin seeds. When they splutter add crushed ginger, garlic, green chilli and curry leaves and saute for few seconds.
Add onion and cook till translucent.
Add tomato puree, turmeric powder, salt, red chilli powder, corriander powder, yoghurt and cook for few seconds.
Add potatoes, mix well. Cover and cook till potatoes are done. Garnish with corriander leaves and serve hot with rice or roti.

Soya Palak Cutlets

Ingredients
Soya chunks – 1 cup/50 gm
Small bunch of spinach leaves
Green chilli – 2
Small piece of ginger
Boiled potatoes – 4
Bread crumbs – 1 cup
Roasted cumin powder – 1 tsp
Red chilli powder – 1 tsp
Chaat masala – 1 tsp

Method
Boil soya chunks in water, squeeze the water and blend it coarsely.
Blanch spinach leaves and make a puree of it by adding green chilli and ginger.
Boil potatoes and remove the skin.
Take slice of two bread and make bread crumb of it.
Take a bowl, add all the ingredients given and make small flat round tikkis.
Shallow fry in oil and serve hot with chutney or ketchup.

Aloo Methi Paratha

Ingredients
wheat flour dough for making paratha

for the stuffing
fenugreek leaves - 1 bunch chopped
potato - 4 medium boiled and mashed
ginger green chilli paste - 1 tsp
cumin seed - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
amchur powder/lemon juice - 1 tsp
salt as per taste

Method
Heat little oil in a pan add cumin seeds, when it splutters add ginger green chilli paste and saute for few seconds. Add chopped fenugreek leaves and mix well and let it cook. when it is cooked add boiled and mashed potato, cumin seed powder, turmeric powder, amchur powder and salt and mix well. Cook for a minute and let it cool down.
Take one small ball of wheat flour dough and roll it into small circle. Place one tablespoon of stuffing in the centre and cover it. Again dust it with little flour and roll it gently.
Heat tava or flat pan. Put some ghee and then this paratha. Cook on a medium flame till done on both the sides. Serve with pickle or yoghurt.

Shahi Aloo

Ingredients

Potato/baby potato - 1/2 kg
bay leaf - 1
cumin seed - 1 tsp
ginger garlic paste - 1 1/2 tsp
yoghurt - 1 cup
red chilli powder - 1 tsp
corriander powder - 1 tsp
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
corriander leaves for garnishing

make a paste of
14 to 15 cashewnuts
poppy seed - 1 tsp (soak this in water for an hour)

Method
Cut potatoes into desired shape and deep fry in oil and keep aside.
heat a pan, add oil and when hot, add bay leaf and cumin seed.
when the seeds start to splutter, add cashewnut paste and yoghurt and keep on stirring it or else the youghurt will curdle.'
Then add chilli powder, corriander powder, turmeric powder, garam masala and bring it to boi.
when it starts boiling, add fried potatoes and leave it to simmer on a low flame for a minute.
Garnish with corriander leaves and serve hot with naan or roti.

Potato Basked with Aloo Chaat

Ingredients

Grated potatoes – 4

Cornflour – 2 tbl.sp

Salt – ½ tsp

For making
aloo chaat

Boiled and chopped potato – 2

Tomato – 2 chopped

Sweet chutney

Green chutney

Chaat masala

Nylon sev for garnishing

Method

Grate potato, soak in cold water for few minutes so that
it does not get discolored. Then remove and drain the water and wash it with
cold water so that all the startch is removed. Dry it with a tissue paper and
then add salt and cornflour to it,

Take two strainer. Place this grated potato in one
strainer and close it with other so that it forms like a basket. Deep fry in
hot oil,

Add any stuffing of your choice. Here I have put aloo
chaat. For that first put green and sweet chutney, then chopped potato, chopped
tomato and then again green and sweet chutney, sprinkle chaat masala on top and
then garnish with nylone sev and serve.

Aloo Sandwich

Ingredients

Few bread slices

Potato - 3

Onion – 1 chopped

Mayonnaise – 1 cup

Paste of coriander – 2 to 3 tsp

Cornflour – 1 tbl.sp

Chaat masala

Salt  and pepper as per taste

Method

Take a bowl, combine together mashed potato, onion, corn flour, pepper and salt. Make small flat round balls and shallow fry in oil.

In another bowl, mix together mayonnaise  and coriander paste.

Take bread slices, spread this mayonnaise on it, sprinkle little chaat masala on it and then keep this tikki and cover with another bread slices. Cut into triangle shape and serve.

Aloo Posto (Bengali Recipe)

Ingredients

Par boiled potatoes - 3

Green chillies – 2

Turmeric  powder -1/4 tsp

Mustard oil – 1 tbl.sp

Panch phoron – 1 tsp

Poppy seed (posto) – 50 gm

Salt as per taste

Method

Cut potatoes into small cubes.

Make a paste of poppy seed by adding water.

Heat one tbl.sp of mustard oil in a pan, to it add panch phoron and green chillies. Add potatoes and stir.

Add poppy seed paste to it alon g with salt and turmeric powder.

Add half a cup of water and boil for few minutes.

Reduce the flame,  and leave it to simmer till the water dries up.

Chatpati tikki

 Ingredients

Potato – 3

Oats/bread crumbs – 1 cup

Ginger green chilli paste – 1 tsp

Coriander leaves – ¼ cup

Salt

For garnishing

Sweet chutney

Green chutney

Chopped Onion

Coriander leaves

Nylon sev

Method

Boil and mash potato, add ginger green chili paste, oats/bread crumbs, coriander leaves and salt.

Make small flat round tikkis , coat it with oats and shallow fry in oil.

Remove in a serving plate.

Put sweet chutney and green chutney on top, then add chopped onions and coriander leaves and sprinkle nylon sev on top and serve.

Aloo Tikki

Ingredients

boiled potato - 2
finely chopped ginger - 1 tsp
onion - 1 small finely chopped
cumin powder - 1 tsp
red chilli and green chilli and salt as per taste
mint and corriander leaves
cornflour - 2 tbl.sp
bread crumbs

Method

take a bowl, add all the ingredients except cornflour and mix it well. make small flat round tikkis.
make a paste of cornfour and water. Dip this tikki  in  cornflour paste and then roll it on breadcrumbs and shallow fry in oil. Sprinkle chaat masala on top.

Aloo Khaas

Aloo Tikki Recipe

Aloo-65/ Potato-65

aloo 65

Aloo/ Potato Sag

Aloo Batura Recipe

Aloo Paneer Sandwich (Potato Cheese Sandwich)

Ingredients

Bread slice – 6

Potato – 2

Cottage cheese or paneer pieces – 8

Chopped onions – 1

Red chilli powder – ½ tsp

Green chillies – 2

Chat masala -1/2  tsp

Salt as per taste

Method

Boil and peel the potatoes. Mash it well. Cut paneer in small pieces and mix with all the above ingredients given except bread.

Place this mixture between two bread slice and add some butter if needed and toast it in sandwich toaster. Serve hot.

Aloo Jeera ( Cumin Potato)

Ingredients

Potatoes – 250 gm

Onion - 1

Ginger – 1 inch piece

Garlic – 4 flakes

Cumin seed – 1 tsp

Turmeric powder – 1 tsp

Red chilli powder – 1 ½ tsp

Coriander powder – 1 tsp

Tomatoes – 2

Garam masala – ½ tsp

Coriander leaves – ¼ cup

Salt to taste

Method

Boil potatoes and dice them into small square pieces.   Chop onion, ginger, garlic, tomatoes and coriander leaves. Heat oil in a pan and sauté cumin seeds until they crackle, then add onions and sauté until golden brown, then add chopped ginger and garlic. Add tomatoes and after two minutes add potatoes. Mix well and then add turmeric powder, chilli powder, coriander powder, garam masala and salt and simmer for about five to six minutes

Aloo Tikki

Ingredients

Potato – 4 large

Chopped green chillies – 3

Red chilli powder – ½ tbl.sp

Fresh coriander leaves – ½ cup

Rock salt  to taste

Asafoetida – 1 pinch

Ghee or oil to fry

Method

Boil potatoes, peel and mash till there are no lumps. Add green chillies, rock salt, asafoetida, coriander leaves, red chilli powder to the boiled mashed potatoes and mix well. Make small round flat balls. In a pan, heat oil and shallow fry this tikkis on both the sides till golden brown. Place on an absorbent paper. Serve with mint chutney or pickle.

Aloo Gobi Curry ( Potato Cauliflower Gravy)

Ingredients

Cauliflower in florets- 1
Tomatoes, diced- 2
Coriander seed, ground – 1 tsp
Turmeric- ½ tsp
Brown sugar- 1 tsp
Salt as per taste
Coriander leaves – ½ cup

Minced Hot green chilies - 2
Ginger  (1/2”) ½ inch chopped

Garam masala  pd – ½  tsp
Ghee or oil – 4 tbl.sp
Potatoes, diced – 3

Panch phoron – 2 tsp

Panch phoron recipe – This powder is used in most of the dish, all the ingredients given should be taken in equal quantity, make  powder of it and store in airtight container for future use.

Nigella seeds or kalonji – 1 tbl.sp (It is also called onion seeds)

Black mustard seeds – 1 tbl.sp

Fenugreek seeds – 1 tbl.sp

Cumin seeds – 1 tbl.sp

Fennel seeds – 1 tbl.sp

Method

Heat oil in a pan, add to it ginger, green chilies, panch phoron, fry till they start to pop and then add potatoes and cauliflower. Fry for five minutes. Then add tomatoes, coriander, turmeric, garam masala, sugar, salt and half of coriander leaves. Mix well, cover and heat for 15 minutes on a low flame. Keep on stirring in between, add little water if needed. When cooked remove from fire and garnish with coriander leaves.