To start preparing the Dhatia Wale Aloo recipe, wash and boil the children’s potatoes in a pressure cooker With two whistles (until they are cooked but stopped), peeled and kept aside.
In addition, dry roasted sesame seeds in a golden brown low heat pan and keep aside.
Subsequently, add all the ingredients mentioned in the “Chutney of Dhatia” including coriander leaves, green chillies, ginger and grind it to a smooth pasta with little water using a Manual blender O mixer and keep aside.
Heat Ghi in a Heavy bottom cream In low flame, add the cumin seeds powder, pepper, Garam Masala and Sendha Namak or rocky saline.
Add the potatoes for boiled children and brown until they are slightly roasted over low heat. This will take about 10 minutes.
Now, add the Chutney of Dhatania that we have prepared before to the potatoes and give it a good launch.
Let the potatoes simmer for 10 minutes, sometimes mix in the middle, until the potatoes are well covered with Masala paste.
Turn off the flame, add the lemon juice and make a good launch.
Garnish with toasted sesame seeds and serve hot. Serve Dhatia Wale Aloo together with Phulkas and Palak Raita for a lunch or dinner on weekdays.
