Aloo Dum From The Hills

One thing (among the others) that I really miss from the Hills is Aloo-Dum. Or like how we used to call it “Piro Aloo-dum”, which means chilli-hot potatoes. On a cold day, eating a small bowl of these with bhujias (Indian snack made of fried gram flour) sprinkled over them is no less than a bliss. Also, not to forget the ever loved puris! Puris and Aloo-Dum makes an incredible morning breakfast.

A lot of people might not really understand the combination of potatoes as just snacks, but we grew up eating these and frankly, there hasn’t been anything in potatoes that interests me as much as Aloo-dum. Please allow me to clarify that the other one is called Dum-Aloo and this one isn’t close to that; those are different, though the name seems ‘almost’ the same.

Let me also explain – Aloo-dum is essentially made chilli-hot. Maybe, the sole reason is the kind of weather there. And, the recipe to this awesome little bowl of love is awfully simple than you think! But, if you are planning to make this on a hot day, well, may God be with you! 😀

Okay, so without further explanations, here is how we go about it.

Ingredients:

  •     Potatoes ………………………………………………………… 3 large
  •     Red Dried Chillies …………………………….…………..  6 -7 sticks
  •     Tomato ………………………………………………………….. 1 large
  •     Garlic ……………………………………………………..……… 3 cloves
  •     Salt ………………………………………………………………… To taste
  •     Mustard Oil ……………………………………………….……. 3 tbspn
  •     Nigella Seeds (Kalonji) …………………………….……. 1 tspn for tempering
  •     Water ………………………………………………………..…… 1 cup

Method:

  • Boil the potatoes and cut them into fine cubes after peeling off the skin
  • Boil the dried red chilli sticks and drain the water
  • Add garlic and chopped tomatoes along with the boiled red chillies to the grinder and grind them into a fine paste. You might want to add some water to the paste if it’s too thick
  • Heat the wok/pan, and add mustard oil to it
  •  Sprinkle the nigella seeds (kalonji) and let it temper in the oil
  • Once the tempering is done, pour in the paste (note: please keep the lid ready because the splutter is going to be really heavy)
  •  Cook the mixture long enough till it leaves oil at the sides
  • Add some water and let the mixture become thick but not clumpy
  • Next, add the potato cubes to the mixture and fold everything together carefully so that the cubes are evenly coated and not mashed
  • Do not cook a lot. 2 – 3 minutes is the max time for the potatoes to sit in wok/pan
  • Sprinkle the bhujia over the Aloo-dum after serving it in bowls or make puris to complement it with

Now that you know the recipe to this, please try it and let me know your feedback 🙂

Bon Appétit

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