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Aloo Baloo (Punjabi Potato Pancakes)

2 medium potatoes


peanut oil


Spice mix

1⁄4 teaspoon ginger

1⁄4 teaspoon garlic

1⁄8 teaspoon mustard seeds

1⁄8 teaspoon turmeric powder

1 1⁄2 teaspoons cilantro

1⁄8 teaspoon asafoetida powder

1⁄2 to taste salt

1/8 teaspoon kashmiri chili powder

1/8 teaspoon ajwain seeds


Crust Batter

1⁄2 cup besan

1⁄4 teaspoon kashmiri chili powder

1⁄8 teaspoon turmeric powder

1⁄8 teaspoon ground cumin

1⁄8 teaspoon baking soda


Peel and boil potatoes in salted water.


While the potatoes boil, micrograte the ginger and garlic into a large bowl.

Add ajwain seeds after crushing them slightly.

Add the turmeric, asafoetida, salt, and chilli powder to the other side of the bowl.

In a small frying pan, add a small(!) amount of oil and heat that. Add the mustard seeds


and heat until they pop, being sure not to burn them.

Pour those and the oil over the ginger, garlic, asafoetida, and ajwain seeds.

After this fries them for 3 seconds, mix with the other spices and then add the cilantro.


Make batter by mixing the batter ingredients with enough water to coat the potato balls.


Mash the potatoes into the spice mixture in the large bowl, mixing thoroughly. Add salt to taste.

Form into 12 balls by tossing between hands.

Heat peanut oil in the frying pan.

Coat potato balls in the batter and fry one side.

When that is golden brown, flip and flatten them slightly into a squat circular prism.

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