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Pahadi Aloo ke Gutke | Uttarakhand Aloo Recipe | VIRAL RECIPE🥔#asmr
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Aug 03, 2025
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Pahadi Aloo ke Gutke | Uttarakhand Aloo Recipe | VIRAL RECIPE🥔 #asmr #aloorecipe #recipe #cooking #foodie #cookingtrend2551 #trendingshorts #indianstreetfood #foodie #homemade
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🥔 Pahadi Aloo ke Gutke Recipe (Uttarakhand Special)
📌 Ingredients:
4–5 medium-sized boiled potatoes (peeled & cut into cubes)
2 tbsp mustard oil (or regular oil, but mustard is preferred)
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
2–3 whole dry red chillies
1 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp coriander powder (optional)
Salt to taste
1 tsp Jakhiya seeds (if available – traditional pahadi spice, optional but authentic)
Chopped coriander leaves (for garnish)
Juice of 1/2 lemon (optional)
🔪 Method:
Boil and Prep Potatoes:
Boil the potatoes, peel, and cut them into medium-sized cubes.
Heat the Oil:
Heat mustard oil in a kadhai until it starts smoking lightly (this removes the raw smell).
Temper Spices:
Add cumin seeds, mustard seeds, and dry red chillies.
(Optional authentic touch: Add Jakhiya seeds if you have them — they give a crunchy texture and pahadi flavor.)
Add Masalas:
Lower the flame and add turmeric, red chilli powder, and coriander powder.
Stir quickly to avoid burning the spices.
Add Potatoes:
Add the boiled potato cubes and mix gently so they are well coated with the masala.
Cook:
Cook on medium flame for 5–6 minutes until the potatoes get a slightly crispy outer layer.
Finish:
Add salt as per taste.
Turn off the heat and squeeze some lemon juice (optional).
Garnish with fresh coriander.
🍽️ Serve With:
Mandua Roti, Chapati, or simple Paratha
Bhang ki Chutney or curd on the side
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Copyright Disclaimer: - Under section 107 of the copyright Act 1976, allowance is mad for FAIR USE for purpose such a as criticism, comment, news reporting, teaching, scholarship and research. Fair use is a use permitted by copyright statues that might otherwise be infringing. Non- Profit, educational or personal use tips the balance in favor of FAIR USE.
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