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.
And did you always think that eating a potato will make you fat?
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!
Ingredients for Aloo Kofta In Chinese Style Recipe
Potatoes boiled, peeled and mashed 4 medium
Corn 3 tablespoons
Green chilli finely chopped 1
Salt to taste
Black pepper powder to taste
Oil 2 tbsps + for deep-frying
Garlic crushed 8 cloves
Tomato ketchup 4 tablespoons
Soy sauce 1 tablespoon
Vegetable stock 3/4 cup
Vinegar 1/2 tablespoon
Spring onion greens chopped 2-3 stalks
Mix together potatoes, two tablespoons cornflour, green chilli, salt and pepper powder in a bowl. Shape into small rolls. Heat sufficient oil in a kadai and deep fry the rolls, on medium heat, till golden brown in colour.
Drain on absorbent paper. Heat two tablespoons oil in a non stick pan. Add garlic and sauté till golden brown. Add tomato ketchup, soy sauce and sauté for one minute. Add half cup vegetable stock and allow to boil.
Dissolve remaining cornflour in one fourth cup vegetable stock and add to the sauce. Once the sauce thickens, add fried potato rolls and mix well. Add vinegar and take the pan off the heat.
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.