Alu Mein Alu

I had a similar dish at a restaurant long ago and I wanted to recreate it. The recreated version looks very similar to the one I ate but didn’t taste like that one but really tasty. It was in so much demand that I had to hide a few just to click a photo.

INGREDIENTS

• Medium sized potatoes – 5 or 6 ( depends on how much you want to make)
• Chaat masala – 1 to 2 tsp – you can add more or less to suit your taste
• Chopped coriander - 4 tbsp
• Chopped chilly – 1 or 2 (optional)
• Pepper papad – 3 to 4 – microwaved or roasted
• Salt to taste
• Turmeric – 2 to 3 pinches

METHOD

• I prefer the potatoes with skin for this one. Its gives a very nice flavour. So try using the white or pink potatoes and not the brushed potatoes. Cut the potatoes in half and scoop out the flesh leaving 1 mm of flesh with the skin to form a shell / cup.
• Boil the potato shells with a little bit of salt and turmeric. Keep them semi cooked. Because if they go soft then they will not hold shape.
• Cook the flesh separately with salt and turmeric. These have to be cooked fully and should be mash able. You can even put them in the cooker for 3 whistles. Don’t use a lot of water. You don’t want a very watery consistency. If you are cooking them in a pot then drain out the excess water once they are cooked.
• Once this cools a little add the chaat masala, coriander, chilly, papads crushed. 
• You could add salt but the chaat masala & the papad will have salt and you have cooked the potatoes with salt of taste before adding more salt.
• Fill up your cups with the potato papad mash.
• Place in oven at 180 Deg for 10 – 15 mins to till you get a nice brown tint on the skin.
• This is now ready to be served with chutney of your choice or just plain tomato ketchup and chai.

VARIATION

• Crush some extra papad in a separate plate dip the filled potato cup to add some extra crunch.
• If you like sweet potatoes you can try the same recipe with sweet potatoes or a combination of potatoes and sweet potatoes.