Ingredients: - 250gms Aloo (potato)
- 2 Onions, sliced
- 2 tsp Ginger-garlic paste
- 1/2 tsp Ajwain
- Salt To taste
- 1/2 cup Besan
- 1 tsp Corainder Powder
- 1 tsp Red chilli powder
- 1/2 tsp Garam masala
- 1/2 tsp Annardana Powder
- Oil For frying
- Handful Corainder leaves
Preparetion Method: - Cut aloo into long pieces.
- Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water.
- Add 1 tsp of oil and mix well.
- Marinate alu pieces for 15 minutes.
- Heat oil and deep fry the aloo. Keep aside.
- Heat 2 tsp of oil, add onions and saute till brown.
- Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
- Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
- Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.
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