This weather makes you crave for hot masala chai and something spicy and fried (??).
So here is a healthy version of Aloo Took. A sindhi potato dish. The original recipe calls for sliced potatoes to be deep fried twice. Aloo took can be served along with dal, kadhi or had as a tea time snack. Here is my healthier version, double baked potatoes.
10 nos – Potatoes, small sized (not baby )
2 tbsp – oil or butter
1 tsp – Turmeric
2 tsp – Red chilly powder
1 tsp – Coriander powder
1 tsp – Amchur powder
Salt to taste.
Lemon wedges to serve
Clean, peel and par boil the potatoes in salt water. This will take 10 minutes.
Preheat the oven to 180°c.
Once the potatoes are par boiled, drain the water. Transfer these potatoes into a baking tray.
Add oil or butter and toss the potatoes well. The potatoes should be well coated with oil. Bake it in the oven for 1/2 hour.
Remove it from the oven. Using a potatoes masher , press each potatoes lightly just to flatten it and open it up a little. Add all the spices and salt on the potatoes, give it a gentle toss and bake again for 1/2 hour or till the potatoes are golden brown and crisp. Flip them once in between. Season it again incase it requires.
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