Aloo ke gutke
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Boiled potatoes tossed in mustard oil with jakhiya seeds and red chillies, a Kumaoni snack and side dish.
Region: Kumaon, UttarakhandOccasion: Snack with tea; meals and festivalsTime: 30 minServes: 4Vegan
Ingredients
- 5 medium hill potatoes, boiled, peeled and cubed
- 2 tbsp mustard oil
- 1 tsp jakhiya seeds (or cumin)
- 2–3 dried red chillies
- ½ tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
- Chopped coriander
Method
- Heat mustard oil in an iron kadhai until it smokes lightly, then lower the heat.
- Add jakhiya seeds and red chillies and let them crackle.
- Add turmeric, chilli and coriander powder, then the potatoes.
- Toss on medium heat for 8–10 minutes until the potatoes are coated and crisp at the edges.
- Add salt and coriander and serve with Kumaoni raita and puris or tea.
History
Jakhiya, a wild seed gathered in the hills, is the special tempering of Kumaoni cooking and gives this dish its crunch.
Significance
Aloo ke gutke is sold at tea stalls in the hills and served with tea when guests visit.