• 800 gm of Potatoes
  • Salt to taste
  • 10 gm Ginger Paste
  • 10 gm Garlic Paste
  • 40 ml Oil
  • 8 gm Turmeric Powder
  • 8 gm Coriander leaf
  • 10 gm Cumin Powder
  • Chilly Powder to taste
  • 8gm Bhanchha Ghar Spices

  1. Boil whole potatoes, peel the skin and cut into finger slices.
  2. Heat oil and fry the potatoes till it turns to golden brown
  3. Remove the excess oil from fried potatoes and keep frying while you add cumin powder, Bhanchha Ghar Spices, turmeric powder, ginger and garlic paste, chilly and salt.
  4. Continue cooking till the spices gets soaked.
  5. Garnish it with chopped coriander leaf
To add some crispness to the potatoes you can twice fry them which requires an intial part cooking just enough to get the potatoes hot and beginning to boil out the moisture, then remove them from the frying oil and allow to cool completely while draining.
Return the potatoes for a second round until the required golden colour. Your Aloo Tareko will come out with a delicious crispy surface and won't have a sensation of being saturated in fats.