Masaledar Aloo
by Tarla Dalal
Even if you give them aloo daily, kids still enjoy it as if it were a lovely new surprise! That, perhaps, is the magic of potatoes. Here, crisped potatoes are tossed with masala powders to create a tongue-tickling treat for the young minds. Using a combo of butter and oil to crisp the potatoes gives it a very rich aroma and taste. You can boil and peel the potatoes the previous day, so you can save some time in the morning. This delectable Masaledar Aloo stays great in the dabba for more than 4 hours. Kids will enjoy a fruity munch like Apple Sticks ( Tiffin Recipe) along with the chatpatta Masaledar Aloo, so do pack some in another tiffin.
Masaledar Aloo recipe - How to make Masaledar Aloo
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
2 cups boiled and peeled potato cubes
4 tsp butter
2 tsp oil
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp chaat masala
1/2 tsp dried mango powder (amchur)
salt to taste
- Method
- Heat the butter and oil in a broad non-stick pan, add the potatoes, mix gently and cook on a high flame for 6 to 8 minutes or till they turn crispy, while stirring occasionally.
- Add the chilli powder, cumin seeds powder, chaat masala, dried mango powder and salt and toss well.
How to pack
- How to pack
- Allow it to cool completely, and pack in an air-tight tiffin box.
| Energy | 178 cal |
| Protein | 1.5 g |
| Carbohydrates | 20.8 g |
| Fiber | 1.6 g |
| Fat | 10 g |
| Cholesterol | 0 mg |
| Vitamin A | 259.1 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 | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 59.7 mg |
| Potassium | 228.8 mg |
| Zinc | 0.5 mg |
It is an amazing recipe made using regular ingredients. Liked it.