Dinner · Raat jo Khado
Salura
Spiced dry potato vegetable
A dry Bhatia potato dish: boiled, peeled and diced potatoes tossed in a tempering of cumin seeds and green chillies with turmeric and chilli powder. A classic Bhatia speciality that is good hot or at room temperature, so it fits breakfast (with puri), a lunch side, or dinner (with phulko).
Ingredients
Make
Method
Tap a number to tick off a step.
Boil the potatoes. When done, peel them and cut them into small pieces.
Heat the oil in a pan over a medium flame. When hot, add the cumin seeds and chopped green chillies and let them temper.
When the chillies start popping, add the boiled potato pieces and the remaining spices (turmeric and chilli powder) and mix well. Cook for a few minutes. If you did not boil the potatoes in step 1, add them raw after the tempering, cover the pan with a thali (large plate) holding water, and let them cook; once tender, add the spices.
Before taking the pan off the heat, add the salt and mix thoroughly. Garnish with finely chopped coriander leaves.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Can be eaten hot or at room temperature (once cooled). Breakfast: with puri. Lunch: as a side dish to the main course. Dinner: with phulko (soft flatbread).
Recipes mentioned here
Nutrition
EstimatedPer serving
290 kcal
- Protein
- 4 g
- Carbohydrate
- 35 g
- Fat
- 14 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
860 kcal
- Protein
- 13 g
- Carbohydrate
- 106 g
- Fat
- 43 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos