A versatile recipe of potato-Panch-phoron aloo


This is one of my favourite recipes cooked by mom. She makes this aloo and then rolls it inside chapati with some tomato sauce and finely cut onion & cucumber. It tastes yummy! I make it generally with rice and lentils.
Let’s move forward to the recipe.


Boiled potatoes-5 nos.
Panch phoran(mix. of jeera, methi, ajwain, sauf, sarso)-1 tsp
Peanuts-1-2 tbsp (roasted)
Coriander powder-1 tbsp
Chilli powder-1/2 tsp
Green chillies-1 tsp (finely chopped)
Oil-1 tbsp
Turmeric powder-1 tsp
Coriander leaves-for garnishing


* Heat up oil in a wok and then add panch-phoran and chopped green chillies.
* When it starts crackling, add the boiled potatoes (cut into pieces).
* Now add all the dry masalas and fry till the masalas are cooked well.
* Add the roasted peanuts and garnish with coriander leaves.
* Turn off the stove.

Serve it with the main course or use it as a roll filling.