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    Tepung

    Uploaded by

    Parameswari Vinayagam
    The document provides a recipe for masala aloo (spiced potatoes), which includes boiling or pressure cooking potatoes and then tossing them with rice flour and pan frying them until encrusted with a mixture of cumin, coriander, chili, and other Indian spices. The finished dish is a crispy, masala-coated potato side dish that is suggested as being delicious served with naan, roti, dal, and rice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Tepung

    Uploaded by

    Parameswari Vinayagam
    39 views3 pages
    The document provides a recipe for masala aloo (spiced potatoes), which includes boiling or pressure cooking potatoes and then tossing them with rice flour and pan frying them until encrusted with a mixture of cumin, coriander, chili, and other Indian spices. The finished dish is a crispy, masala-coated potato side dish that is suggested as being delicious served with naan, roti, dal, and rice.

    Original Description:

    tepung

    Original Title

    tepung

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    The document provides a recipe for masala aloo (spiced potatoes), which includes boiling or pressure cooking potatoes and then tossing them with rice flour and pan frying them until encrusted with a mixture of cumin, coriander, chili, and other Indian spices. The finished dish is a crispy, masala-coated potato side dish that is suggested as being delicious served with naan, roti, dal, and rice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    39 views3 pages

    Tepung

    Uploaded by

    Parameswari Vinayagam
    The document provides a recipe for masala aloo (spiced potatoes), which includes boiling or pressure cooking potatoes and then tossing them with rice flour and pan frying them until encrusted with a mixture of cumin, coriander, chili, and other Indian spices. The finished dish is a crispy, masala-coated potato side dish that is suggested as being delicious served with naan, roti, dal, and rice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    8 sudu besar tepung gandum

    1 mug air suam


    Sebiji kentang (potong dadu)
    Ikan bilis (ikutlah selera masing-masing)
    Secubit garam

    Tips: Boleh juga gantikan bilis dengan udang kering, atau udang basah pun boleh.
    Dan kalau suka bawang, potonglah dadu dan masukkan sekali.

    Cara-cara:

    1-Masukkan tepung dan garam dalam satu bekas.


    2-Tuang air sikit-sikit dan gaul sampai rata.
    3-Kalau suka boleh tumbuk sikit bilis sebelum masukkan ke dalam tepung.
    4-Masukkan kentang dan bilis dan gaul rata.
    5-Panaskan minyak dan gorenglah.
    The secret to absolutely delicious Masala Aloo
    The one potato recipe you MUST have in your folder of favourite recipes - crispy masaledaar, crusted with
    dry spices, super delicious with naan, roti or dal and rice. Get it here!

    Course side dish


    Cuisine indian, north indian
    Prep Time 10 minutes
    Cook Time 30 minutes
    Servings serving
    Ingredients

     4 to 5 potatoes medium
     1 tbsp rice flour or corn meal
     2 tbsps vegetable oil
     1 pinch asafoetida (optional, but really elevates the taste)
     1 tsp cumin seeds
     2 tbsp coriander powder powder
     1 tsp cumin powder powder
     1/2 tsp red chilli powder (upto 1 tsp)
     1/4 tsp turmeric powder
     1 tsp salt
     1 tbsp coriander leaves finely chopped for garnish

    Course side dish


    Cuisine indian, north indian
    10
    Prep Time
    minutes
    Cook Time 30 minutes
    Servings serving
    Ingredients

     4 to 5 potatoes medium
     1 tbsp rice flour or corn meal
     2 tbsps vegetable oil
     1 pinch asafoetida (optional, but really elevates the taste)
     1 tsp cumin seeds
     2 tbsp coriander powder powder
     1 tsp cumin powder powder
     1/2 tsp red chilli powder (upto 1 tsp)
     1/4 tsp turmeric powder
     1 tsp salt
     1 tbsp coriander leaves finely chopped for garnish

    Instructions

    1. Pressure cook* or boil potatoes until they are well cooked. Once cool enough to handle, peel the
    skins and quarter each potato into 4 large pieces.
    2. In a large bowl, toss the pieces in rice flour coating well, and keep aside.
    3. In a large non-stick wok / kadai, heat the oil. Add asafoetida and cumin seeds. Once the seeds
    splutter, add the coriander powder, cumin powder, red chilli powder, turmeric powder and SALT
    to the oil.
    4. Stir well so that all the spice powder including salt get cooked in oil.
    5. Do this on a low flame so that none of the spices burn. Immediately, throw in the rice flour tossed
    potato chunks, stirring gently to coat with the spices and oil.
    6. Cook them on a low flame until all the potato chunks get encrusted with spices, around 7 -8
    minutes, turning occasionally.
    7. Garnish with finely chopped coriander.

    Recipe Notes

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