Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, bengali aloo dum (chaat). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
This Bengali aloo dum recipe has been adapted from hawkins pressure cooker booklet. I had purchased hawkins pressure cooker some time back. When I saw this recipe in it, I had to try.
Bengali Aloo Dum (chaat) is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Bengali Aloo Dum (chaat) is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook bengali aloo dum (chaat) using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Bengali Aloo Dum (chaat):
- Get 500 gms Baby potatoes – (Boiled & peeled. Poke a few holes in the potatoes with a fork)
- Get 1 Onion Medium Size Chopped
- Make ready 2 tsp Ginger -Garlic Paste
- Get 2 Bay leaves
- Make ready 1/2 tsp Cumin seeds
- Take To taste Salt
- Get 1/2 tsp turmeric powder
- Make ready 1/2 cup chopped fresh coriander leaves
- Prepare 1 tbsp Tamarind paste (dilute in 1/2 cup water)
- Make ready 2 tbsp Mustard Oil
- Take 1 tsp Dry powder (grind dry)
- Take 1 tbsp coriander seeds
- Prepare 1/2 tbsp cumin seeds
- Take 3-4 whole dried red chillies
- Prepare 1/2 tsp whole black pepper
- Take 1 inch cinnamon stick
- Get 1 black Cardamom
- Prepare 2 Bay leaves
It is prepared by frying potatoes in oil and adding spices and chutney. Dry alu dum is a bengali delicacy which goes best with luchi and paratha. This is a veg bengali/indian delicacy and it is equally spicy and tasty. This post is all about 'The Bengali and their immense love for potatoes'.
Instructions to make Bengali Aloo Dum (chaat):
- Roast all ingredients on a low flame and dry grind them to make a powder.
- Grind all to a fine powder.
- Soak Tamarind and remove pulp and mix in half cup water and dilute it.
- Heat mustard oil in a deep wok and temper with bay leaves and cumin seeds;
- Add the chopped onions and fry till the onions are brown on the edges. Add the ginger-garlic paste mixed with a dash of water and fry for a minute.
- Add the dry spice powder, turmeric powder and salt. Add a splash of water, and fry over low heat till the spice is no longer raw and oil starts floating;
- Add the boiled potatoes. Toss and coat with the spices, cover and fry over low flame for 5 minutes. Check to prevent burning at the bottom, add some water and cook for another 7-8 minutes;
- Add the tamarind paste and remove from heat.
I mentioned a few times before in my blog that how much we Bongs love potato and. Aloo dum is a very delicious Bengali cuisine. The secret behind the yummy taste and making it different from all other types of aloo dum is its preparation with mustard oil. People love to have it with luchi for the breakfast. Natun Aloor Dum or Bengali Niramish Dum Aloo with Baby Potato is a no onion no garlic gravy based signature Bengali potato dish.
So that is going to wrap this up for this special food bengali aloo dum (chaat) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
