Phudina Aloo ( Desi Khana)
by Tarla Dalal
23 Sep 2013
This recipe has been viewed 63634 times
A very simple and quick snack of boiled baby potatoes coated with a pungent chutney of mint, coriander and other punchy ingredients. The lemon juice not only adds tang to the potatoes, it also helps highlight the other flavours. Phudina aloo is just the thing for cocktail parties.
Phudina Aloo ( Desi Khana) recipe - How to make Phudina Aloo ( Desi Khana)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/4 cups boiled and peeled baby potatoes
To Be Ground Into A Chutney (using A Little Water)
1/4 cup fresh mint leaves (phudina)
3 tbsp chopped coriander (dhania)
2 green chillies , roughly chopped
2 tsp roughly chopped ginger (adrak)
2 tsp chaat masala
salt to taste
1 tsp lemon juice
Method
Handy tip;
- Method
- Combine the potatoes and the chutney in a bowl and toss well.
- Refrigerate for at least an hour and serve chilled.
Handy tip;
- Handy tip;
- Always boil the potatoes in salted water so the potatoes absorb salt and do not taste bland.
Pudina Aloo Video by Tarla Dalal
Nutrient values per serving
| Energy | 59 cal |
| Protein | 1 g |
| Carbohydrates | 13.5 g |
| Fiber | 1.2 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 177.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 14 mg |
| Folic Acid | 10.4 mcg |
| Calcium | 12.7 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.7 mg |
| Potassium | 155.2 mg |
| Zinc | 0.3 mg |
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