झटपट - चटपटे मसालेदार आलू फ्राई | Spicy Stir - Fry Potatoes | Aloo Fry Recipe | Kunal Kapur Recipes

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Hello everyone! आज की रेसिपी होने वाली है बिलकुल सिंपल. Today we are going to make hot and spicy 'Chatpate Aloo Fry'. Do try this yummy Aloo recipe and share your views with me in the comments section below. Happy cooking!

Introduction: 00:00
Recipe: 00:35
Tips & Tricks: 02:02
Spicing up the Aloo: 02:52
How to buy & store Potatoes (Extra Shots): 04:10
Bloopers: 05:15

#Aloo #AlooFry #SpicyAloo #ChefKunal #KKitchen​ #KunalKapurRecipes​ #kunalkapoor​ #kunalkapur​ #Chef​

Hi, I am Chef Kunal Kapur and this is my space, my channel.
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Check-out other Aloo recipes here:
Kashmiri Dum Aloo Recipe कश्मीरी दम आलू शाही:
Aloo jeera recipe 2 ways | जीरा आलू की सब्ज़ी:
Shahi Dum Aloo Punjabi शाही दम आलू पंजाबी:
Simple Dahi wale Aloo Sabzi | दही वाले आलू की सब्जी:
Chatpate Jeera Aloo Recipe Pudina Wale:

~Chatpata Aloo Fry~
(Serves 4)
Oil - 5tbsp
Heeng - ¼ tsp
Dry red chili - 3nos
Cumin - 2tsp
Mustard seeds - 2tsp
Onion chopped - ½ cup
Garlic chopped - 1tbsp
Ginger chopped - 1tbsp
Potato (diced, raw) - 4cups
Black salt - 1tsp
Salt - to taste
Turmeric - ½ tsp
Chilli powder - 1 tsp
Coriander powder - 1½ tbsp
Amachur - ½ tbsp
Chaat masala - ½ tbsp
Kasoori methi - 1tbsp
Coriander Chopped - 1tbsp

(Things to keep in mind while buying potato)
Store potatoes in a cool, well-ventilated place.
Colder temperatures such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. 
Avoid areas that reach high temperatures or receive too much sunlight. Always in a cool dark place away from dirt sunlight.
Perforated plastic bags and paper bags offer the best environment for extending shelf-life
Don’t wash potatoes before storing them.  Dampness promotes early spoilage.
Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness.
If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting.
Cut the sprouts away before cooking or eating the potato.

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