Chatpata Jeera Aloo
Potatoes, potatoes, potatoes, big, small, medium loved by all, potatoes, potatoes, potatoes! If one makes potato fritters dunked in creamy gram flour batter, someone makes potato patties with various vegetables garnishing the dish or just a simple potato fry that goes well with anything, be it the Indian Roti or hot steaming rice. When there’s no vegetable available at home this starchy tuber comes to the rescue. Tributes sprout in my mind when I think how the humble potato can transform into a crispy succulent dish.
Memories flash by whenever I remember our journey by train on and off. My mother would pack food as we weren’t very fond of the food served in the train, as they were insipid and tasteless. Puris and dry Potato curry made with simple spices constituted the main part of our packed food along with homemade potato chips and fritters remained our universal favourites joining the bandwagon.
Be it lunch, dinner or even breakfast my spouse and children would welcome this starchy tuber anytime and, when the aroma of the potatoes sizzling in oil infused with spices fills the air, all three are in pure ecstasy. My husband would have a dreamy smile on his face; my daughter would do a jig while my son would smack his lips over and over again. Such is the craze prevalent at my place when it comes to potatoes, their all-time favourite
One Sunday evening the weather being nippy, my daughter who is feeling peckish sidles upto me and requests for some snacks and whispers into my ears “Ammi something Chatpata.” My son overhears the last word, rubs his hands with glee and says “something Chatpata in Aloo Ammi!” My spouse also agrees to this and I start preparing a simple dish and in a matter of ten minutes Chatpata Aloo Jeera is ready. This dish doesn’t need any prior preparation, just a few ingredients and most importantly the core of the dish our wonderful starchy tuber THE POTATO. A perfect meal during fasts/vrats which helps in keeping your empty stomach satisfied. Potatoes are rich in carbohydrates, vitamins and high in potassium, minerals, and phytochemicals. This generally helps in warding off diseases and keeps the body energised. This recipe has Cumin seeds enhancing the flavour of this zingy dish. It also helps in the process of digestion along with ginger, turmeric, coriander seeds which naturally add to the flavour of this dish. Now that we have discussed the dish in length, shall we cast an eye on the recipe?
CHATPATA JEERA ALOO*
Preparation time -10 minutes
3 Cups – Potato, boiled and cubed
1 ½ teaspoon – Cumin seeds
2- Green Chillies Slit
½ teaspoon, turmeric
1 teaspoon, Ginger Grated
2-3 tablespoons oil
Juice of 1 big lemon
Salt according to taste.
Dry Roast and grind to coarse powder 1 ½ teaspoon of Cumin and ½ tablespoon of coriander seeds, along with red 2 whole red chillies.
Chopped Coriander leaves for garnishing.
In a heavy bottomed kadai or pan, add oil and when it’s hot enough add the cumin seeds. Let them crackle for few seconds making sure they don’t burn.
Add green chillies and ginger. Sauté for few seconds.
Add turmeric and mix well. Now add the boiled cubed potatoes and sauté on high flame for 2-3 minutes. Add salt and mix. Cook for another minute.
Add the ground masala and lemon juice, mix well making sure the masala and the lemon juice incorporate well with the potatoes. Cook for a minute. Turn off the flame. Sprinkle coriander leaves and mix
Dish out and serve hot with puris, paranthas or phulkas.