Achaari Aloo

Jazzing up these potato chips with freshly toasted pickling spices, herbs, and chilies to make this addictive and simple achaari aloo for a simple meal to satisfy the tummy and soul.

Achaari Aloo or Potatoes sauteed with pickling spices is one of my favorite sides to order in Dhabas on the highway because they make the best versions I have ever tasted. I think this is the one dish that has a lot of versions in every state but this is the way I make it. No onions no tomatoes just quick stir fry with herbs, pickling spices, and chilies.

• Preparation Time 5 - 7 minutes
• Cooking Time 5 - 7 minutes
• Course Main/Snacks

Ingredients

• Medium Size Potatoes 3 - 4 cut into slices (chips like)
• Cumin Seeds  2 tsp
• Mustard Seeds  1 tsp
• Fenugreek Seeds  1 tsp
• Fennel Seeds  1 tsp
• Onion Seeds (nigella) 1 tsp
• Asafoetida 1 pinch
• Dry red chilies 4 -5 
• Mustard Oil 2 tbsp 
• Salt to taste
• Amchur powder  2 tbsp
• Fresh Green Coriander to garnish

Directions

• Heat a pan and dry roast all the spices cumin, fennel, mustard, onion seeds, red chillies, fenugreek seeds, and make a coarse powder of it. keep aside
• Now in the same pan heat mustard oil, add sliced potatoes, salt and fry them for 4 - 5 minutes, then add the prepared masala mixture and roast for 5 - 6 minutes on medium to low flame. turn off the flame.
• Add amchur powder, give a toss and garnish with fresh coriander. Serve Hot!!

Instant Kitchenette Tip

• You can store this achaari masala mixture and use it in any kind of curry or vegetable to give that dish an achaari flavor.