Aloo Ke Gutke, Pahadi Breakfast Choice

Pahadi Aloo Gutke is a simple yet delicious dish made of boiled potatoes seasoned with a mixture of spices and then deep fried until crispy. The dish is usually served with a side of local bread or paratha and a mint, coriander and tamarind chutney.

If you are looking for a delicious, aromatic and unique breakfast, look no further than Pahadi Aloo Gutke, a traditional dish from the Indian state of Uttarakhand. This dish is a must-try for anyone interested in exploring India’s diverse culinary landscape

The key to making this dish authentic is to use the right mix of spices. Spices commonly used in Pahadi Aloo Gutke include cumin seeds, coriander seeds, fennel seeds, mustard seeds, asafoetida, red pepper powder, turmeric powder and amchur (dried mango powder). These spices give the dish a unique taste and aroma that is characteristic of Pahadi cuisine.

Serve Pahadi Aloo Gutke hot with local bread or paratha and mint, coriander and tamarind chutney. This dish is perfect for breakfast, brunch, or even as a snack or side dish.

Pahadi Aloo Gutke is not only tasty but also full of nutrients. Potatoes are a good source of carbohydrates, fiber and vitamins C and B6. The spices used in this dish also have health benefits. For example, turmeric has anti-inflammatory properties, while cumin and fennel seeds aid in digestion.

Besides its delicious taste and health benefits, Pahadi Aloo Gutke is a reflection of the unique culture and cuisine of Uttarakhand. The area is known for its stunning natural beauty and its cuisine reflects the abundance of fresh, local produce available there. Pahadi Aloo Gutke is just one example of the many delicious and nutritious dishes this region has to offer.

• 4 medium potatoes, cooked and cut into small pieces
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon of fennel seeds
• 1 teaspoon of mustard seeds
• 1/4 teaspoon asafoetida
• 1 teaspoon of red pepper powder
• 1/2 tsp turmeric powder
• 1 teaspoon amchur (dried mango powder)
• Salt to taste
• Oil for frying

Method:

• Boil until the potatoes are soft but still firm. After the potatoes are cooked, cut them into small pieces and set them aside.
• Heat some oil in a pan and add cumin seeds, coriander seeds, fennel seeds and mustard seeds. Allow them to sizzle for a few seconds before adding the asafoetida, red chili powder, turmeric powder and amchur. Mix well.
• Add the cooked and diced potatoes to the pan and mix well to incorporate the spices. Fry the potatoes until they are crispy and brown.
• Serve Pahadi Aloo Gutke hot with local bread or paratha and mint-coriander chutney.