Aloo Took

  • 500 gm aloo (potatoes) -peeled and cut into rounds
  • Oil for deep frying
  • 1 tsp salt
  • 1 1/2 tsp red chillies-coarsely pounded
  • 1/4 tsp black pepper
  • 1 tsp dried mango powder

cooking time:

  1. Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker.
  2. Remove from kadahi, drain excess oil. Put aside to cool a little.
  3. Once cool, flatten by pressing between palms.
  4. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.
  5. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.