Aloo ki kalauji/stuffed potatoes with spices

Aloo or potatoes are one vegetable loved by all and has so many variations. I remember when as kids we would travel by train to Banaras it would take 24 hours or more to reach depending on the trains, n those days travelling by AC coach was for only rich class people and middle class would not even think of travelling in them,so keeping your food from getting spoil was a task and our ancestors knew very well how to keep food fresh.Potatoes are the ones that don’t get spoiled quickly, if cooked dry.Here’s a recipe Aloo ki kalauji a simple and crunchy one to enjoy any time. Any vegetable stuffed is called kalauji.So lets get the recipe

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Ingredients used

• 1/2 kg potatoes
• 2 tablespoon kaluji seeds(kala jeera)
• 1/4 tablespoon methi seeds(fenugreek)
• 2 tablespoon sauf (fennel seeds)
• 1/2 tablespoon ajwain(carom)
• 150 grams garlic
• 1 1/2 tablespoon coriander powder
• 1/2 tablespoon red chilli powder
• 2 tablespoon pickle masala
• Salt as per taste
• Oil for cooking

Method

• First take a pan add in sauf,ajwain, methi and kaluji dry roast it on low flame till you get the aroma
• Keep aside for cooling
• Peel and wash potatoes
• Half slit them and keep aside
• Grind the roasted spices, fine
• Mash garlic with a motar pestle
• Take a bowl add roasted spices powder, garlic, coriander powder, red chilli powder and achar ka masala (Here achar ka masala means achar made in the house or store brought their masala)
• Add salt and mix it properly
• Taste and check the salt
• Salt has to be a little strong
• Now,fill the masala in the potato without breaking them into two
• Stuff all the potatoes same way
• Take a kadai pour oil half a cup place the potatoes in the oil and cover it
• Cook it till done
• Keep flipping the potatoes in intervals so that they are evenly cooked
• Remove the ones which have cooked and keep aside let the others cook
• Flame at start has to be medium then low till completely cooked
• Aloo ki kalauji is ready to enjoy with puris,rotis or just the aloo