Aloo Tuk Pepper Salt

Aloo Tuk Pepper Salt

By  Chef Amrita Raichand
From   Mummy Ka Magic

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Sindhi

Key Ingredients:

This popular Sindhi dish gets an international touch with pepper powder and chilli flakes

Ingredients

  • Baby potatoes, boiled 12 to 16
  • White pepper powder 1 pinch
  • Salt to taste
  • Canola oil 2 tbsps + for deep frying
  • Garlic, chopped 1 tbsp
  • Red chilli flakes ½ tsp
  • Sugar 1 pinch
  • Spring onion greens, diagonally sliced 1 stalk

Methods

  • Heat sufficient canola oil in a kadai.
  • Flatten the baby potatoes between your palms, slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
  • Heat 2 tbsps canola oil in a non-stick pan, add garlic and sauté for 30 seconds. Add fried baby potatoes and mix well.
  • Add salt, white pepper powder, chilli flakes and sugar and toss. Add spring onion greens and toss well.
  • Transfer onto a serving platter and serve hot.

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Seyal Roti

Seyal Roti

By Chef Saransh Goila
By Health Mange More

Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Starter

Type: Sindhi

Key Ingredients:

  • Leftover rotis

A Sindhi special dish made with leftover roits

Ingredients

  • Leftover rotis 4
  • Oil 2 tsps
  • Mustard seeds 1 tsp
  • Garlic cloves, chopped 5 to 6
  • Curry leaves 7 to 8
  • Small tomatoes, chopped 2
  • Green chilli, chopped 1
  • Salt to taste
  • Turmeric powder ½ tsp
  • Red chilli powder 1 tsp
  • Coriander powder 2 tsps
  • Freshly coriander leaves, chopped 1 tbsp + to garnish
  • Lemon juice 2 tsps

Methods

  • Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add garlic, mix and saute till golden. Add curry leaves and saute for ½ minute.
  • Add pureed tomatoes, green chilli, salt, turmeric powder, red chilli powder and coriander powder and mix well. Saute for 5-6 minutes.
  • Add 1 cup water, mix and let it come to a boil. Tear the rotis into bite size pieces and add. Add coriander leaves, mix and cook on a low heat till all the moisture dries up.
  • Transfer into a serving bowl, garnish with coriander leaves and drizzle lemon juice and serve immediately.

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