Aloo Took Recipe


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    • 500 gm aloo (potatoes) -peeled and cut into rounds
    • Oil for deep frying
    • 1 tsp salt
    • 1 1/2 tsp red chillies-coarsely pounded
    • 1/4 tsp black pepper
    • 1 tsp dried mango powder


    Step 1

    Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker.

    Step 2

    Remove from kadahi, drain excess oil. Put aside to cool a little.

    Step 3

    Once cool, flatten by pressing between palms.

    Step 4

    Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.

    Step 5

    Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.

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