Aloo Poshto
by Tarla Dalal
A scrumptious Bengali delicacy of deep-fried potatoes coated with a lip-smacking masala of roasted poppy seeds and spicy green chillies. The aroma of roasted poppy seeds, the crispness of the potato cubes and the warm taste of green chillies on your palate makes the Aloo Poshto a really memorable dish.
Serve it along with other Bengali classics like the Luchi , Baingan Bhaja and Bengali Matarsutir Dal to make a complete meal.
Aloo Poshto recipe - How to make Aloo Poshto
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 cups potato cubes
oil for deep-frying
2 tbsp poppy seeds (khus-khus)
2 tsp chopped green chillies
1 tbsp oil
3 whole dry kashmiri red chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
salt to taste
- Method
- Heat the oil in a deep non-stick pan and deep-fry the potatoes in few batches, till they turn golden brown in colour from all the sides. Keep aside.
- Dry roast the poppy seeds in a small non-stick pan for 2 to 3 minutes.
- Combine the roasted poppy seeds and green chillies in a mixer along with ΒΌ cup of water and blend till smooth. Keep aside.
- Heat the oil in a broad non-stick pan, add the red chillies, poppy seeds-green chillies mixture and turmeric powder, mix well and cook on a medium flame for 1 minute, while stirring it occasionally.
- Add the fried potatoes, 1 tbsp of water and salt, toss well and cook on a medium flame for 1 to 2 minutes.
- Serve hot.
| Energy | 348 cal |
| Protein | 1.5 g |
| Carbohydrates | 20.8 g |
| Fiber | 1.6 g |
| Fat | 28.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 280.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 15.6 mg |
| Folic Acid | 15.6 mcg |
| Calcium | 9.2 mg |
| Iron | 0.4 mg |
| Magnesium | 27.6 mg |
| Phosphorus | 36.8 mg |
| Sodium | 10.1 mg |
| Potassium | 227.2 mg |
| Zinc | 0.5 mg |
So simple and so delicious and so fast, love it!