Jodhpuri Aloo Recipe

Baby potatoes are everybody's favourite. This Jodhpuri Aloo Recipe is tangy, spicy, par boiled baby potatoes that are tossed in a sesame, fennel, chilli flakes masala with a dash of raw mango powder which is added right at the end to bring out the right kind of tanginess. Course : Lunch Ingridients : 500 grams Baby Potatoes , boiled 2 Dry Red Chillies 2 teaspoons Sesame seeds (Til seeds) 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Fennel seeds (Saunf) 1/4 teaspoon Asafoetida (hing) 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Kashmiri Red Chilli Powder 2 tablespoons Red Chilli flakes 1 teaspoon Amchur (Dry Mango Powder) 2 tablespoons Coriander (Dhania) Leaves , finely chopped, for garnish 1 tablespoon Oil Salt , to taste Instructions To begin making the Jodhpuri Aloo Recipe, wash and pressure cook the baby potatoes for four whistles,  until they are well cooked. Peel the skin, cut them into halves and keep aside.Heat oil in a heavy bottomed pan, add the dry red chilli, cumin seeds, fennel seeds, white sesame seeds and let it splutter.Add the red chilli flakes and flavour the oil.Now, add in the boiled baby potatoes along with kashmiri red chili powder and  turmeric powder. Season with salt and mix well.Let the jodhpuri aloo roast on the slow heat, toss the baby potatoes occasionally from time to time.We have to slow roast the potatoes until they are slightly crisp on the outside. This will take around 12-15 minutes.Now, add in the amchur powder, combine well and switch off the heat. Garnish Jodhpuri Aloo with coriander leaves, sesame seeds and serve hot. Serve this Jodhpuri Aloo Recipe along with Rajasthani Kadhi and Phulkas for a delicious weekday lunch. You can also serve it with Ajwain Puri and Boondi Raita for breakfast.