Aloo Tikkis

Ingredients:
4 Boiled Potatoes 
1/2 tsp Coriander Seeds
1/2 tsp Pepper 
1/2 tsp Cumin 
1/2 cup Peas 
Salt to taste
2 tsp Ginger Paste
100 ml Refined Oil
1 Onion, julienned 
1 Green Chilli
A small bunch of Fresh Coriander 
1/2 tsp Red Chili Powder
 
Method:
Dry roast coriander seeds, pepper and cumin in a pan. 
Powder the dry roasted spices into mortar and pestle.
In two different bowls, mash four potatoes and half a cup of peas.
Add the mashed peas into mash potatoes and mix them well.
Add two teaspoon of ginger paste into the aloo tikki Mixture and mix them well.
In a Pan, Saute julienned onion with refined oil and add them into aloo tikki mixture.
Add little salt for the taste and mix them well.
Add roasted masala spice into the aloo tikki mixture.
Add one green chilly, fresh coriander and red chilli powder into aloo tikki mixture.
In aloo tikki mixture add half a tea spoon of refined oil for moisture.
Take a portion of aloo tikki mixture and make a ball out of it and gently flatten them into a round shape. 
Keep them in a fridge for 30 minutes.
Sprinkle some flour onto them.
In a pan, shallow fry the aloo tikki with refined oil. 
Garnish and serve hot with green/red chutney, yoghurt or tomato ketchup.

Courtesy: Chef Aditya BAl

Potato Wedges

Ingredients:
1 kg potatoes
1 Tbsp olive oil
Coarse salt and freshly ground black pepper
Rosemary, chopped, to taste
Crushed garlic, to taste

Method:
Preheat the oven to 200C/400F/Gas 6.
Wash and dry the potatoes, but don't peel them. 
Cut the potatoes into large wedges and place into a bowl.
Add the remaining ingredients to the bowl and mix well. 
Tip the potatoes onto a baking tray.
Transfer the potatoes to the oven and bake until golden-brown and cooked all the way 
through which should take about 30 minutes.
Serve the potatoes hot from the oven.

Hashed Brown Potatoes

Ingredients:
4 medium potatoes - cooked, peeled, and chilled
6 tbsp butter
1 large onion - thinly sliced
salt - to taste
pepper - to taste

Method:
Grate the potatoes thickly.

In a pan, melt the butter over medium heat.
Add onion and cook until transparent, about five minutes.
Add potatoes and stir to blend, press down firmly.

Cook over low heat for 25 to 30 minutes, until potatoes are crisp and brown on the bottom.
Cut through potatoes from the edge of the pan to center.
Carefully run a spatula under cut sections, flipping over one section at a time.

Cook until browned. Run spatula under potatoes, loosening them from the skillet.

Transfer on to a serving dish, sprinkle with salt and pepper and serve.



Courtesy: Chef Niru Gupta

Dum Aloo

Ingredients:
1/2 kg potatoes - medium sized
oil
5 tbsp oil
water
1 tsp Kashmiri red chilli powder
2 1/2 tsp garam masala
2 tsp saunth
1 tsp saunf powder
2 green cardamom
3-4 tsp of curd
salt - to taste

Method: 
Cut the potatoes in half, deep fry them and keep aside.
Prick the potatoes with a toothpick and keep aside.

Mix all the dry powders in a bowl. Add enough water to the bowl to make a paste.
Heat the oil in a pan and add the cardamom. Pour in the paste and stir for about 4-5 minutes.

Add the potatoes and mix well. Then mix in the curd.

Cover and cook for five minutes. Serve hot with rice.



Courtesy: Sita Raina

Aloo Chutney Wala

Ingredients:
chutney:
sweet mango pickle,
mixed pickle and mint chutney in equal quantities

Potato stuffing:
grated compressed cheese
cashew nut
raisin
salt
coriander leaves
turmeric powder - all to taste

Main preparation:
potatoes
2 tbsp clarified butter
1/4 tsp cumin seeds
4 tbsp sliced onions
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1 tsp coriander powder
salt to taste
2 tbsp tomato puree
2 tsp yoghurt
2 tbsp chutney
water

Method:
For the chutney:
mix sweet mango pickle, mixed pickle and mint chutney together.
The chutney is ready.

For the potato stuffing, mix grated cheese, cashew nut,
raisin, salt, coriander leaves and turmeric powder together.
Then lightly saute them in a pan.

The stuffing is ready.

Now carve the potatoes in a barrel shape and deep-fry them in clarified butter.
Then scoop out the potatoes and fill them with the prepared stuffing and keep them aside.

For the gravy:
heat clarified butter in pan.
Add cumin seeds, sliced onions, ginger garlic paste.

Saute the onions till they turn light brown.

Then add turmeric powder, red chilli powder, coriander powder,
salt, tomato puree, yoghurt, chutney and water.
Mix it well.

The gravy is ready.

Now mix the fried potatoes and gravy together.

Aloo chutney wala is ready to eat.
Serve hot with rice or naan.




Courtesy: Chef Ramesh Dogra, 

Crunchy Potato

Ingredients:
1 potato
1 tbs coconut oil
1 tsp mustard seeds
4-5 finely sliced green chillies
5-6 curry leaves
Half a bowl of cashew nuts
1 cup grated coconut
Salt
Water

Method:
Cut the potato in even size pieces and add some salt and blanch in water.

Heat coconut oil in a pan, add mustard seeds, green chillies, curry leaves and cashew nuts.

When the cashew nuts start turning brown, add the potato pieces, salt and grated coconut.

Saute well and serve hot.




Courtesy: Chef Marut Sikka, 

Aloo Poshto

Ingredients:
3-4 potatoes - chopped
3 tbsp poppy seeds
3 green chillies
1 tsp cumin seeds
1 tsp turmeric powder
3 dried red chillies
salt to taste
fresh coriander for garnishing
oil

Method:
Roast the poppy seeds for about a minute. Grind the roasted poppy seeds and green chillies into a paste with some water.

Deep-fry the potatoes till they turn golden brown. Keep aside.

In another pan heat 1½ tbsp of oil. Add the cumin seeds, turmeric powder and dried red chillies.

Stir well till they begin to crackle. Add the poppy seed paste and salt. Cook for 2 minutes.

Now mix in the potatoes, pour a dash of water and leave it to simmer for 7-8 minutes.
Garnish and serve.



Courtesy: Chef Aditya Bal

Potato Skins

Ingredients:
6 potatoes - medium size
1 tbsp oil
cheddar cheese - grated
mustard sauce
dry oregano


Method:
Cut the potatoes into two halves.
Scoop out the insides with a spoon.
Oil the skins all over with your fingers.


Put them in the oven at 200°C for 10-15 minutes or till brown.


Remove from oven, spread a little mustard on the inside and fill them with cheese.


Sprinkle a little oregano on top and put them back in the oven for five minutes,
till the cheese melts.


Serve hot.




Courtesy: Tanisha