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Lipatwa Aloo

  • Published On March 29, 2022
  • In Video
  • By Guest Author
  • 0 comments
  • Prep Time
    30 minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Intermediate

Lipatwa Aloo is a flavourful sabji.

Lipatwa Aloo is spicy and rich in taste with many dry spices. Lipatwa in english means wrap and this dish literally means potatoes wrapped in masala. The spices merge very well with the potatoes and make them flavorful. This is a very simple sabji to prepare as this uses ingredients that are easily available at your home. It goes so well with roti, naan, poori, or paratha. The fenugreek seeds, dry coriander seeds, and fennel seeds make this dish healthy as well as delicious. So, try to prepare this yummy sabji and enjoy it with friends and family. Let us know your feedback in the comment section.

Tips and Suggestions by the Chef:

  • Gram flour can be roasted while adding it to the sabji.

For more such exciting recipes like Lipatwa Aloo, please click on the following links:

  1. Kadai Aloo | Dhaba Style Aloo Sabji
  2. Sigdi Wali Aloo Pyaz Ki Sabji
  3. Sabji Masala | All Purpose Masala

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Ingredients

  • Clarified butter / Ghee - 2 Tablespoons
  • Cumin seeds / Jeera - 1 Teaspoon
  • Mustard seeds / Rai - 1 Teaspoon
  • Whole coriander seeds / Sabut dhaniya - 1 Teaspoon crushed
  • Fennel seeds / Saunf - 2 Teaspoons crushed
  • Asafoetida / Hing - A pinch
  • Ginger / Adrakh - 1 Inch Grated
  • Green chilli / Hari mirch - 2 Slited
  • Dry red chilli / Sukhi lal mirch - 2
  • Fenugreek seeds / Danamethi - 2 Tablespoons
  • Water - As required
  • Roasted gram flour / Besan - 2 Teaspoons
  • Boiled potatoes / Aloo - 8 to 9 Chopped
  • Turmeric powder / Haldi powder - 1 Teaspoon
  • Red chili powder / Lal mirch powder - 1 Teaspoon
  • Salt - As per taste
  • Black salt / Kala namak - As per taste
  • Dry fenugreek leaves / Kasuri methi - 2 Teaspoons
  • Dry mango powder / Aamchur powder - 1 Teaspoon
  • Coriander leaves / Hara Dhaniya - A handful

Instructions

  1. Soak fenugreek seeds for 30 minutes in hot water. Then strain it. Keep it aside.
  2. Crush dry coriander seeds & fennel seeds separately in a mortar pestle.
  3. Heat ghee in a pan. Add cumin seeds, mustard seeds, crushed coriander seeds, crushed fennel seeds, asafoetida, ginger, and green chilli, Mix well.
  4. Then add dry red chilli and soaked fenugreek seeds. Saute it for 1 minute.
  5. Add roasted gram flour. Mix well. Cook it for 2 minutes. Add boiled potatoes. Mix well.
  6. Then add turmeric powder, red chilli powder, and salt. Mix well.
  7. Now add little water. Mix well. Add black salt, dry fenugreek leaves by rubbing between palms, and dry mango powder. Mix well.
  8. Once boiled, garnish it with coriander leaves and take it out to a serving bowl.
  9. 'Lipatwa Aloo ' is ready to be served.
  • Servings : 5
  • Ready in : 35 minutes
  • Special Category : Healthy Food, Jhatpat Cooking (5 Min), Sabji
  • Recipe Type : Dinner, Lunch

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About Chef

Guest Author

Guest Author showcases the recipes sent to us by individual users on our email id zaykakatadka@gmail.com

Read more about this chef...

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