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Aloo Ka Achar, Papad Aur Raita Recipe By Chef Pankaj Bhadouria

Name: Aloo Ka Achar, Papad Aur Raita Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: Indian
Ingredients: 2 boiled potatoes; 2 tbsp mustard powder; 2 tbsp red chilli powder; 1 tbsp cumin powder; 1 tbsp dry mango powder; salt to taste; water as required; 2-3 chopped green chillies; black salt to taste

Aloo Ka Achar, Papad Aur Raita Recipe

Pankaj Bhadouria

Aloo Ka Achar, Papad, aur Raita are the three most amazing side dishes in an Indian meal. Chef Pankaj Bhadouria shares t ... Read More

Preparation Time

10-20 Min

Cooking Time

10-20 Min

Meal Type

others

Difficulty

MEDIUM

Ingredients For Aloo Ka Achar, Papad Aur Raita Recipe

For Aloo Ka Achar
- 2 boiled potatoes
- 2 tbsp mustard powder
- 2 tbsp red chilli powder
- 1 tbsp cumin powder
- 1 tbsp dry mango powder
- salt to taste
- water as required
- 2-3 chopped green chillies
- black salt to taste
For Aloo ka Papad
- 2 boiled potatoes
- 1 tbsp chilli flakes
- salt to taste
- oil for greasing
For Aloo ka Raita
- curd
- red chilli powder
- chopped green chillies
- black salt to taste
- cumin powder
- chopped coriander leaves
- boiled potato
- oil
- mustard seeds
- dried red chillies
- curry leaves
- coriander sprig for garnish

How to make Aloo Ka Achar, Papad Aur Raita Recipe?

In a jar, add mustard powder, red chilli powder, cumin powder, dry mango powder, salt, chopped green chillies, 300-400 ml water, boiled & chopped potatoes, black salt.
Mix well and ferment it for 3 - 4 hours until aloo ka achar is ready.
Mash the boiled potatoes using a sieve and transfer them to a bowl. Add chilli flakes, salt and mix well.
Grease your palms and long rectangular plastic sheets with oil.
Take a small portion of the potato mixture and roll it out in between the plastic sheets.
Dry the papads in the sun.
In a bowl, mix curd, red chilli powder, cumin powder, chopped green chillies, black salt, and chopped coriander powder.
Add the boiled & chopped potatoes and mix again.
Heat oil in a tadka pan, and add mustard seeds, dried red chillies, 7-8 curry leaves. Pour this tempering over the raita.
Garnish with a coriander sprig and serve.

View Step by Step Recipe

In a jar, add mustard powder, red chilli powder, cumin powder, dry mango powder, salt, chopped green chillies, 300-400 ml water, boiled & chopped potatoes, black salt.

Mix well and ferment it for 3 - 4 hours until aloo ka achar is ready.

Mash the boiled potatoes using a sieve and transfer them to a bowl. Add chilli flakes, salt and mix well.

Grease your palms and long rectangular plastic sheets with oil.

Take a small portion of the potato mixture and roll it out in between the plastic sheets.

Dry the papads in the sun.

In a bowl, mix curd, red chilli powder, cumin powder, chopped green chillies, black salt, and chopped coriander powder.

Add the boiled & chopped potatoes and mix again.

Heat oil in a tadka pan, and add mustard seeds, dried red chillies, 7-8 curry leaves. Pour this tempering over the raita.

Garnish with a coriander sprig and serve.

Aloo Ka Achar, Papad, aur Raita are the three accompaniments that enhance the flavour of the meal. In fact, without these accompaniments, an Indian meal is incomplete.

Chef Pankaj makes Aloo Ka Achar (Potato Pickle) with boiled potatoes and adds amchur (Dry Mango Powder), mustard powder and black salt to give it a unique and tasty flavour. The aloo papad is crunchy and savoury, and the aloo raita made with potatoes and curd is creamy and yummy.

Aloo Ka Achar, Papad, aur Raita make for a satisfying, delicious and add flavour to any meal.

Aloo Ka Achar, Papad, Aur Raita

Indian Food Classics

Pankaj Bhadouria

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