If you’ve ever traveled down the hill terrain of Uttarakhand, you would be aware that the experience is as rare as the place itself. Among all the good experiences, a halt at a roadside tea stall for snacks is one experience that one can in no way live without. One of the food items that I would always patiently wait for at such road journeys was Aloo Ke Gutke — a no-frills yet actually quite decent snack that happened to be an overnight sensation on day one itself.
This Kumaoni dish, whose soft, well-spiced potatoes are always flavored like a delicacy, is traditionally served with Pahadi Kheere ka Raita and green chutney. Whether served on a hot cup of tea or as a part of regular meals, Aloo Ke Gutke can become such a dish that it makes someone a hit. And the best part? It is very simple to prepare!
About Aloo Ke Gutke
The name’s a giveaway — “Aloo” translates to potatoes, and “Gutke” translates to pieces. In Kumaoni, it also refers to “pieces” or “chunks” of potato. This’s a rapid stir-fry by deep-frying boiled potatoes in a cast-iron kadai using run-of-the-mill Indian spices. The result is crispy, golden brown outside and soft, delicious potatoes inside.
Aloo Ke Gutke is typically served along with Mandua ki Roti, Dal, and Bhatt Chutney as a side in Kumaon. However, the clincher here is the raita that comes along with it. The pungent potatoes and the refrigerated raita are impossible to substitute anything for!
Trip Down Memory Lane
I still remember the sheen of tea stalls on road sides where we made a brief halt in between our continuous highway journeys to the plains. There, the roadside vendors used to provide free Aloo Ke Gutke and accompanied by the whitest Pahadi Kheer ka Raita. I would never tire of spicier and sour potato bites with the soothing raita, which is prepared from yogurt. The road trip snack nostalgia lingered with me, and when I started preparing, I was thinking, why not recreate the entire magic right here in my kitchen?
With a bit of trial and testing, I was finally able to get the best recipe. And here it is, today, what I wish to introduce you to. It is perfect for an unexpected side dish or snack and delivers a flavor of Kumaon right to your doorstep.
The Secret to the Perfection of Aloo Ke Gutke
The success of Aloo Ke Gutke is all dependent on good ingredients and cooking. The best way to cook this dish is in a cast-iron pan — it browns the potatoes beautifully and gives them a very powerful smoky flavor, something that is very hard to give using any other pan.
And this is how to do it:
Ingredients:
- Potatoes: Try using the Pahadi potatoes if you can. These carry a special sweetness that gives the dish its identity. But use plain potatoes if you cannot lay your hands on these. Baby potatoes are okay too — simply halve them.
- Spices: You will need turmeric powder, red chili powder, and coriander powder. These are standard Indian spices, and they will work for that hint of spiciness and flavor.
- Mustard Oil: To get the real taste, mustard oil is your go-to. If not easily available, any cooking oil can be used.
- Other Ingredients: Brown mustard seeds, cumin seeds, dry red chilies, green chilies, salt, and fresh coriander (cilantro) for garnish.
And if you can procure Jambu, a local Kumaoni spice, add half a teaspoon of it. It has a mild onion-chives flavor. Do not worry, however, if you cannot procure it — it is an optional spice.
How to Prepare Aloo Ke Gutke
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Boil the Potatoes:
- Wash 300g potatoes and add them to a pressure cooker with 2 cups of water.
- High-flame pressure cook for 2 whistles. Allow pressure to decrease naturally.
- Once cooled down, remove the potato skin and dice the potatoes small, into ½-inch-sized cubes.
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Cook Sabji:
Heat 2 tsp mustard oil in a karahi made of iron on medium-high heat.
Place the ingredients given below into hot oil and stir-fry for about 8-10 seconds:
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon jambu (optional)
- 2 whole dry red chilies
- 1 teaspoon green chilies (chopped)
Add the potatoes, which have been cubed, and toss well to coat with spices and oil. Add the Spice Powders: Stir in
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon salt
- Mix well and reduce the heat to low. Cover the skillet with a tight-fitting lid.
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Char and Cook the Potatoes:
- Boil the potatoes for 12-15 minutes, turning them at equal intervals. The concept here is to cook them in a way that they turn out to be tender, crispy, and golden brown.
- Sprinkle with salt to taste. Serve with coriander leaves.
Tips for a Perfect Dish
- Mustard Oil: For the actual flavor, never forget mustard oil. Its pungency and rich flavor provide the dish with an added bite.
- Slow Cooking: Boil the potatoes on low heat after adding spices. This makes the potatoes absorb all the spices and get nicely blackened.
- Green Chilies: Take the amount of green chilies based on your spice level. I like a little spice, but you can use less if you want it extra spicy.
Serving and Enjoying
Serve hot Aloo Ke Gutke with green chutney or Pahadi Kheere ka Raita as a side dish. Alternatively, serve with a spicy mandua ki roti and dal as well.
Storing Leftovers
- Don’t fret if you do end up with leftovers! Aloo Ke Gutke will store in a fridge in an airtight container for 3-4 days. Reheat using a pan or microwave and serve.
- This recipe is so home-like, with visions of home, journey by road, and the simple life in the Kumaon hills. As a side dish or even as a snack, I am sure this recipe is going to provide you with little mountains in the kitchen.
- Do let me know in the comments how your Aloo Ke Gutke has turned out. I am sure you are going to love it as much as I do.
Also Read: How To Make Himachali Siddu At Home: Recipe