How to make Achari Aloo Parcels
This recipe is from FoodFood TV channel & has featured on Hi Tea.
Main Ingredients : Potatoes (आलू), Tamarind (इमली)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Achari Aloo Parcels checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Shakarkand Chiwda Chicken Souvlaki With Tzaziki Moong Dal - SK Khazana Grilled Chicken Pesto Sandwich
Achari Aloo Parcels Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Achari Aloo Parcels Recipe
Potatoes 1 teaspoon
Tamarind 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Fenugreek seeds (methi dana) 1 teaspoon
Cumin seeds 1 teaspoon
Potatoes boiled cut into cubes with skin 4 medium
Readymade rotis 4
Oil 2 tbsps + for deep-frying
Dried red chilli broken 1
Asafoetida 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 tsp + for sprinkling
Green chillies chopped 2
Tamarind chutney 3 tbsps + for serving
Chaat masala 1 teaspoon
Fresh coriander sprigs 10-12 + for garnishing
Salt to taste
Gram flour 1 cup
Method
Step 1
Heat sufficient oil in a kadai. Deep-fry potato cubes till golden and crisp. Drain on absorbent paper.
Step 2
Heat 2 tbsps oil in a non-stick pan. Add mustard seeds and let them crackle. Add onion seeds, fennel seeds, fenugreek seeds, cumin seeds and dried red chilli and sauté for a minute.
Step 3
Add ¼ tsp asafoetida and sauté. Add ¼ tsp turmeric powder, ¼ tsp red chilli powder and green chillies. Mix well and sauté for a minute.
Step 4
Add fried potato cubes and toss well. Add 3 tbsps tamarind chutney and toss well.
Step 5
Add chaat masala and toss, cook further.
Step 6
Chop coriander sprigs and add. Mix well and add salt, toss well and cook.
Step 7
Mash the potato mixture and cook for 30 seconds. Remove from heat and cool to room temperature.
Step 8
Take the gram flour in a bowl. Add salt, remaining turmeric powder, remaining red chilli powder and remaining asafoetida and mix well. Add sufficient water and mix well into a smooth and thin batter.
Step 9
Place a portion of cooked potato mixture in the centre of a roti. Press lightly and fold from the sides to make a parcels. Similarly make the remaining parcels.
Step 10
Heat sufficient oil in a kadai. Dip parcels in the batter and deep-fry till golden. Drain on absorbent paper.
Step 11
Cut the parcels into triangles, sprinkle red chilli powder on top, garnish with coriander sprigs and serve hot with tamarind chutney.
Nutrition Info
Calories : 1531 kcal Kcal
Carbohydrates : 234.4 gm gm
Protein : 37.1 gm gm
Fat : 49.5 gm gm
Other : 42.6 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
