Aloo Tehri

About Aloo Tehri

Ingredients

• Basmati rice, soaked for 30 minutes 1½ cups
• Large potatoes, diced 2
• Sunflower oil 2½ tbsps
• Thin strips of ginger ¾ tbsp
• Garlic, minced 4 tsp
• Green chillies, slit 5 to 6 + to garnish
• Medium onions, sliced 2
• Salt to taste
• Turmeric powder ½ tsp
• Large tomato, sliced 1
• Fresh mint leaves 25 to 30 + to garnish
• Green chillies to garnish
• Tomato roundels to garnish
• Fresh coriander leaves to garnish

How to Make Aloo Tehri (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add garlic and ginger and saute till fragrant. Add green chilies and saute for 1 minute more.
2. Add onions and toss well. Add some salt and turmeric powder and saute till onions become translucent.
3. Add potatoes and mix well. Drain and add the rice and mix well. Saute for 2-3 minutes
4. Add tomato and mix well. Add 3 cups of hot water and mix well. Add mint leaves and mix. Cover and cook till the rice is done.
5. Transfer into a serving bowl, garnish with mint leaves, green chillies, tomato slices and coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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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