Ingredients: 1/2 tsp red chilli powder oil for frying salt to taste 8 big size potatoes 1/2 tsp cumin powder 1/4 tsp dry mango powder 1/2 tsp chaat masala How to make aloo ke masaledar lacche : Take off the potatoes, wash and cut into fine matchsticks or grate. Soak in cold water for at least 1 hour, changing the water twice. Remove and pat dry on a towel. Heat up the oil in a kadhai over moderate heat. Mix in a handful of potato matchsticks at a time and fry, stirring constantly to keep them separate. Remove when they are pale golden and spread on an absorbent paper to take off excess oil. Mix everything salt, red chilli power, cumin powder, dry mango powder and chaat masala. Sprinkle this masala mixture over the fried potatoes while they are still hot. Serve like that or cool and store in an airtight container. It will keep for a ...
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Ingredients: 2 tsp coriander powder 1 tsp red chilli powder 1 tsp turmeric powder oil to fry 5 -6 bitter gourd salt to taste 2 medium sized onions 1 tsp dry mango powder How to make karela masaledar : Take off and reserve the scrapings of the karelas. Give a slit on one side and take off all the seeds. Cut karelas into thin slices. Wash and rub two table spoons salt all over the karelas and its scrapings. Set aside for 3-4 hours. Wash completely again and squeeze dry the karelas. Heat up oil in kadhai. Deep fry the cut karelas till dark brown and crisp. Take off the karelas and keep aside. Slice onions. Heat up 3 tblsp of oil in a kadai. Mix in cut onions. Stir fry for 3-4 minutes till they are transluscent. Mix in scrappings of karela and let it stir fry till onions are a little brown. Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder. Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes. Mix in salt if needed. Serve hot with ...
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