How to make Aloo Gadbad -
Crushed fried gram flour balls mixed with mashed boiled potatoes, shaped into tikkis and shallow fried.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Potatoes (आलू), Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Aloo Gadbad checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Chatpate Aloo Mixed Vegetable Restaurant Style - SK Khazana Aloo Nazakath Baked Broccoli with Almonds
Aloo Gadbad 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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Aloo Gadbad Recipe
Potatoes boiled and mashed 6 medium
Gram flour (besan) 1 cup
Salt to taste
Red chilli powder 1/4 teaspoon
Oil 6 tablespoons
Onion chopped 1 medium
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Fresh mint leaves 15-20
Cornflour/ corn starch 3 tablespoons
Method
Step 1
Place gram flour, salt, red chilli powder in a bowl, add sufficient water and mix well to make a soft dough. Heat sufficient oil in a kadai, drop spoonsful of the dough and deep fry till golden and crisp. Drain on absorbent paper and cool slightly.
Step 2
Chop onion finely. Place potatoes in a bowl. Heat 2 tbsps oil in a non stick pan, add onion and sauté till soft. Add garlic paste, ginger paste and turmeric powder and sauté. Add this to the potatoes. Chop mint leaves and add. Add salt and mix everything well.
Step 3
Crush the fried gram flour balls and add to the potatoes. Add 1 tbsp cornflour and mix well. Heat 4 tbsps oil in the non stick pan. Divide the potato mixture into lemon sized portions. Dust your palms with a little cornflour and roll each portion into a ball and press slightly. Shallow-fry these in the pan, turning sides, till golden and crisp on both sides. Drain on absorbent paper and serve hot.
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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.
