Mathura Aloo

About Mathura Aloo

Ingredients

• Potatoes, boiled, peeled and crushed 2
• Ghee 2 tbsps
• Cumin seeds ¾ tsp
• Carom seeds (ajwain) ½ tsp
• Asafoetida 2 pinches
• Green chillies, chopped 2
• Ginger, grated 1 inch
• Turmeric powder ½ tsp
• Fenugreek seeds (methi dana) paste ½ tsp
• Gram flour (besan) 1 tbsp
• Medium tomato, chopped 1
• Red chilli powder 1 tsp
• Dried mango powder (amchur) ¼ tsp
• Salt to taste
• Garam masala powder 1 tbsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Mathura Aloo (Stepwise Photos)

Method

1. Heat ghee in a deep non-stick pan, add cumin seeds, carom seeds and asafoetida and saute till the seeds change colour.
2. Add green chillies, ginger, turmeric powder, fenugreek seed paste and gram flour and mix well.
3. Add tomato, red chilli powder, dried mango powder, salt and a little water. Mix well and cook.
4. Add crushed boiled potatoes, garam masala powder and coriander leaves and mix well. Cook for 2-3 minutes.
5. Serve hot with kachori.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps