Aloo Lajawab (Potatoes Roundels) is a delicious and mouthwatering side, which is prepared in 10 minutes. If you get a sudden guest in the house and want to impress them with your cooking style, then this recipe is a perfect thing. I usually make this mouthwatering dish, when we have a family get together or rocking party.

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Aloo Lajawab (Potatoes Roundels) goes well with rice, jeera rice or with roti. This side is also enjoyed with hard drinks too, you can try next time in your house.

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Ingredients

  • 3 to 4 medium or large size potatoes
  • 1 tsp Cumin seeds
  • 3 tbsp of boiled green peas
  • 1 tsp Kashmiri chili powder
  • 1 tsp Turmeric powder
  • 1 tsp spicy chili powder ( if required)
  • 1 tsp Coriander powder
  • 1/2 tsp Fenugreek leaves powder
  • 1/2 tsp Curry leaves powder
  • 2 or 3 Green chilies
  • salt to taste
  • Oil for cooking

For Garnishing

  • 1 tsp Chat masala
  • Green coriander

Method

Wash, peel and cut the potatoes in round shape. Heat a

Heat a saucepan (kadhai) and add oil into it, add the cumin seeds, green chilies, slit into halves, mix well.

Add the potatoes roundels, mix well. Close the saucepan (kadhai) with a lid and cook it on a low flame for a minute or two. Open and add the spices one by one and

Open the lid and add the spices one by one by mixing it carefully. Care should be taken that these potatoes roundels don’t break.

Close the lid. Allow it to cook on a slow heat. After 5 minutes open it and add the fenugreek or curry leaves powder for a wonderful flavor.

Add salt and mix well. Check the salt.

This dish takes only 10 minutes to get cooked on slow fire. If you require it spicy then add the spicy chilly powder. Normally this dish is served piping hot, spicy and tangy taste.

Open the lid and check the roundels are done, add boiled green peas and mix well, cook for a minute. Remove in a serving dish, dust it with chat masala and garnish it with coriander leaves.

Serve it has a snacks side dish for a rocking party or you can have it with dal, roti, rice, and pickles.

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