How to make Tikha Batata -

boiled potatoes tossed in a spicy ground masala.

Sanjeev Kapoor

This recipe is from the book Street Food.

Main Ingredients : Potato (आलू), Kashmiri red chillies (काशमीरी लाल मिर्च)

Cuisine : Rajasthani

Course : Main Course Vegetarian

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For more recipes related to Tikha Batata checkout Vegetable Kurma, Batata Bhaji, Batata Song , Aloo Matar . You can also find more Main Course Vegetarian recipes like Teekha Laal Batata Corn Pepper Au Gratin Ambat Batata Paneer Kofta Mirch Do Pyaza

Tikha Batata

Tikha Batata Recipe Card

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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.

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!

 

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Tikha Batata Recipe

  • Potato boiled, peeled and cut into 1 inch cubes 5 large

  • Kashmiri red chillies 6-8

  • Cumin seeds 1/2 tablespoon

  • Coriander seeds 1/2 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Amchur powder 1 teaspoon

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 4-5

  • Asafoetida a pinch

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon juice 1 tablespoon

  • Green chutney 2 tablespoons

  • Tamarind chutney 2 tablespoons

Method

Step 1

Dry-roast the Kashmiri chillies, cumin seeds and coriander seeds for two to three minutes; grind to a coarse paste along with the turmeric powder, dried mango powder and very little water.

Step 2

Heat the oil in a kadai; add the mustard seeds and when they crackle, add the curry leaves. Add the asafoetida and ground masala along with half a cup of water and cook over low heat for two to three minutes, or till the oil separates.

Step 3

Add the potatoes and salt, toss gently, cover and cook over low heat for two minutes. Stir in the coriander leaves and lemon juice and transfer to a serving bowl. Drizzle green chutney and tamarind chutney over the top and serve hot with rotis or pav.

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MasterChef Sanjeev Kapoor

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.