Aloo Amritsari

250gms - Aloo (potatoes)
2 Nos - Onions, sliced
2 tsp - Ginger-garlic paste
1/2 tsp - Ajwain
Salt To taste
1/2 cup - Besan (Gram Flour)
1 tsp - Corrainder Powder
1 tsp - Red chilli powder
1/2 tsp - Garam masala
1/2 tsp - Annardana Powder
Oil For frying
Corainder leaves for Garnish

Cooking Instructions :

- Cut potatoes 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 potato pieces for 15 minutes.
- Heat oil and deep fry the marinated 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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