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Khatte meethe Aloo

 Khatte meethe aloo or sweet and sour potatoes in an appetizing dish, that combines the tartness from the tamarind and the sweetness from the sugar and caramelized onions. The combination of spices is important as it plays a crucial role in the flavours. Best enjoyed as it is, you can skip the cornflour, the results would be equally perfect.

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Ingredients

  • potato wedges ( 3 potatoes )
  • 1 tbsp cornflour
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 finely chopped onion
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 tsp red chili powder
  • 2 tbsp tamarind pulp
  • 1/2 tbsp powdered sugar
  • 1/2 tsp garam masala powder
  • 2 tbsp chopped mint leaves
  • salt to taste
  • water as required


Method
  1. Cut the potato into wedges and soak them in water to remove excess starch.
  2. Dry the wedges and add cornflour to it. Coat it well.
  3. Deep fry on medium flame until the skin becomes golden brown. Strain and let it rest.
  4. Heat oil in a kadai on low flame and add cumin seeds, when they splatter, add chopped onion.
  5. When the onions turn translucent, add the ginger garlic paste.
  6. When the raw aroma of ginger garlic goes away add turmeric powder, cumin powder, coriander powder and red chili powder.
  7. Cook the masalas on low flame so that it does not burn.
  8. Add small quantity of water at regular interval to cook the masala all the way through.
  9. Once it is done, add the tamarind pump and powdered sugar to it.
  10. Mix and let it cook until the oil surfaces to top.
  11. Now add the crispy potato wedges and mix gently, add garam masala powder and chopped mint, coat it well and serve.

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