Jodhpuri Aloo | How to make Rajasthani Jodhpuri Aloo

Jodhpuri Aloo is a dry saute made with a mix of whole spices and spice powders that make it so delicious and spicy. This makes an excellent side dish with dal and rice.

When I made the Thalis during March, I had done a mixed North Indian Thali and this was one of the dishes that were part of the Thali. I adapted this from Vaishali and enjoyed making this.

Making this simple and easy aloo hardly takes any time and especially when you plan a thali, you need to plan such that all your dishes get done quickly. When I am cooking potatoes, I normally microwave it. However, sometimes when I am using more potatoes, pressure cooking does the job much faster as well.

The only cooking you do is to pressure cook, the tempering hardly takes more than 5 mins. So if you are in a hurry, this dry saute is surely a dish you must make.

We just completed our Mega BM and its been a month of nonstick writing. Since I did the Mega BM on C4AS, I had to be prepared and the whole month of March, I was only occupied with cooking. The weekends were so hectic.

Since I had planned on 3 thalis, my Sundays were occupied as I was making a Vegetarian thali. The Saturdays were planned on nonstick Mega BM cooking. I knew if I hadn’t planned ahead I will not have anything for May. So the planning was such that I had some themes prepared for May as well.

Nevertheless, it felt I am yet on another nonstop blogging with regular BM starting right away!

Do check my April A to Z International Street Foods Recap, if you haven’t yet!

We are starting the new Edition from this week. I picked ‘One Vegetable different ways’ for BM#88 week 1 and I will be sharing 3 different dishes with Potato as the vegetable.

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Step By Step Pictures for making Jodhpuri Aloo

Jodhpuri Aloo | How to make Rajasthani Jodhpuri Aloo

1/2 gms Potatoes you can use baby potatoes for this

4 tsp Cooking Oil

1 tsp Cumin Seeds

1 tsp Fennel Seeds

1 tsp Sesame Seeds

2 to 3 Dry Red Chilli

A Pinch Asafetida

1/2 tsp Chilli Flakes

1/4 tsp Turmeric Powder

1/2 tsp Red Chilli Powder

1/2 tsp Dry Mango Powder

1 tsp Coriander Powder

Salt to taste

How to make Jodhpuri Aloo

Pressure cook the potatoes and peel. If using baby potatoes, you need not cut the potatoes, else make small cubes.

Heat a nonstick pan with oil.

Temper with cumin seed, fennel, sesame seeds, hing and whole red chilli.

Saute for a minute and then add all the spice powders.

Mix and immediately add the potatoes.

Toss well and simmer for a few mins.

Garnish with coriander.

Jodhpuri Aloo | How to make Rajasthani Jodhpuri Aloo

Jodhpuri Aloo is a dry saute made with a mix of whole spices and spice powders that make it so delicious and spicy. This makes an excellent side dish with dal and rice.

• CourseMain Dish – Dry Sautes
• CuisineRajasthan
• By Cook MethodStovetop
• OccasionLunch Box
• By DietVegan
• Dish TypeDry Side Dishes

Ingredients

• 1/2kg Potatoesyou can use baby potatoes
• 4tsp Cooking Oil
• 1tsp Cumin seeds
• 1tsp Fennel Seeds
• 1tsp Sesame Seeds
• 2 to 3 Dry Red Chilli
• A Pinch Asafoetida
• 1/2tsp Chilli flakes
• 1/4tsp Turmeric powder
• 1/2tsp Red Chilli powder
• 1/2tsp Dry Mango Powder
• 1tsp Coriander powder
• Salt to taste

Instructions

1. Pressure cook the potatoes and peel. If using baby potatoes, you need not cut the potatoes, else make small cubes.
2. Heat a nonstick pan with oil.
3. Temper with cumin seed, fennel, sesame seeds, hing and whole red chilli.
4. Saute for a minute and then add all the spice powders.
5. Mix and immediately add the potatoes.
6. Toss well and simmer for a few mins.
7. Garnish with coriander.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Posted in: Indian Cook