Aloo ke Dabare is a delightful and crispy potato-based dish that is perfect for gatherings or as a special treat. The recipe involves deep-fried potato balls coated in a flavorful gram flour batter and served with a tangy radish chutney. The combination of spices and textures makes it an irresistible snack. This recipe is perfect for those who enjoy a mix of crispy and tangy flavors.
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Boil the potatoes with 20 grams of salt starting with cold water. It will take approximately 25-30 minutes.
Strain the potatoes once they are cooked and let them cool.
Peel the skin off and crush them using a fork. Add chopped onions, ginger, green chilies, salt, crushed pepper, dried pomegranate seeds, and lemon juice.
Mix the mixture lightly and divide into spheres of 30-35 grams each.
Make the gram flour batter by mixing the ingredients mentioned above.
Heat oil in a Kadai for frying. Dip each ball of potato mixture into the batter and deep fry until golden fried. Remove and let them cool slightly.
Press the fried potato ball with your hands and put it back into the hot oil.
Fry until it becomes crisp. Repeat with other potato spheres and serve with the radish chutney.
Soak dried pomegranate seeds in water for 1 hour.
Coarsely grind the soaked pomegranate seeds in a mixer grinder without water.
Take it in a bowl and add tamarind pulp, grated radish, chopped coriander, black salt, red chili powder, and sugar. Mix well.
Ensure the potatoes are completely cooled before mashing to achieve the right texture.
Double frying the potato balls makes them extra crispy, so don't skip this step.
Serve the potato patties hot with chilled radish chutney for the best taste.
Can I use any other oil for frying?
Yes, you can use any neutral-flavored oil suitable for deep frying, such as vegetable or canola oil.
Can I prepare the potato mixture in advance?
Yes, you can prepare the potato mixture a day in advance and store it in the refrigerator. Just ensure it is covered properly.
Is there a substitute for dried pomegranate seeds?
You can use amchur (dry mango powder) as a substitute, but the flavor may vary slightly.
Can I make this dish gluten-free?
Yes, this dish is naturally gluten-free as it uses gram flour instead of wheat flour.
How do I store leftover chutney?
Store the chutney in an airtight container in the refrigerator for up to 2-3 days.
34 years of experience as a professional chef. Worked as corporate chef L&D at Oberoi Centre for Learning and Development for 20 years. Opened ITC Sonar in Kolkata as an Executive Chef. At present, Director at School for European pastry and Culinary Arts, which trains people to successfully operate their food business or make a career in culinary hospitality.
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