Nepali style Aloo Dum with Chiwda /Poha/ Flattened rice. Aloo dum is a very popular dish in my country nepal. You can eat this dish by itself or with puri or naan. You can also enjoy it with rice and dal.
Ingredients of Nepali style Aloo Dum with Chiwda /Poha/ Flattened rice
- Prepare 500 gms of small size/ new baby potatoes.
- Prepare 2 tbsps of White Sesame seeds.
- Prepare 1 tbsp of Poppy seeds (optional).
- Prepare 5 of Whole dry chilli or 1&1/2 tsp Kashmiri Lal mirch powder*.
- You need of This is not so spicy Chillies.
- It's 135 gms of onion.
- You need 180 gms of tomato.
- You need 1 tbsp of Garlic.
- It's 5-6 tbsps of mustard oil.
- Prepare 1/2 tsp of Turmeric powder.
- Prepare of Salt as per taste.
- Prepare of Little water as required.
- You need 1/2 tsp of Paanch Foran * or simply you can use Kalonji only.
- You need of Paanch Foran (mix of 5 whole spices).
- You need of Nigella seeds/ Kalonji/ kalo jeera.
- Prepare of Carom seeds /Ajwain.
- It's of Fenugreek seeds / Methi ke daane.
- You need of Black Mustard/ Kala Sarso.
- Prepare of Fennel seeds/ saumph ke daane.
Flattened rice is rice which is flattened into flat, light, dry flakes originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. Aloo Poha or Potato Poha is a popular breakfast/snack recipe in Maharashtra, Gujarat, and Madhya Pradesh. Learn To Make Aloo Poha aka Kanda Batata Poha, or Potato Poha Recipe with a quick recipe video tutorial.
Nepali style Aloo Dum with Chiwda /Poha/ Flattened rice instructions
- Boil, cool and peel the potatoes....small potatoes get cooked in half an hour in a covered pot..
- Soak the red whole dry Chillies in warm water for atleast an hour so that it's easy to grind and make paste. Dry roast the sesame and poppy seeds, it will hardly take time, just a minute or so (do not over roast it n burn it, otherwise it will become bitter)..
- Once the roasted sesame and poppy seeds cools, grind it dry in the mixer grinder or mortar pestle into a fine powder. Peel and make a paste of the garlic, onion,make a paste of the soaked Chillies and puree of the tomatoes separately in the mixer grinder one by one..
- Now heat a kadai, add mustard oil, once it's heated, add the Paanch Foran or Kalonji, once it crackles, add the garlic paste and saute for few seconds, then add the onion paste and saute it for about 10 minutes, then add the tomatoes and saute it for another 10 minutes or so..
- In between after adding the Tomato puree add salt as per taste, chilli paste, Turmeric powder. As you saute it,if required add little warm water do that it doesn't burn....cook till the raw flavour of the onion and tomato goes off..
- After this add the Sesame poppy seeds powder and little warm water (may be 1/4 to 1/2 cup) and cook and saute for about 3 minutes..
- Add in the boiled and peeled potatoes and mix it gently so that the potatoes doesn't break. If required add warm water may be about 1/2 cup and cook the potatoes in the gravy for another 5 minutes or so. Check the salt, add if required. You can add little more water depending on the consistency of the gravy you prefer. But we make it a little dry kind...so that the gravy is stuck to the potatoes and not a runny kind..
- Serve it with chiwda /poha along with chopped onion,green/ red raw Chillies, coriander leaves, lemon wedge and a cup of hot tea. It goes well with Luchi - Bengali style Puri (another favourite combo...recipe link is given below) and Sel Roti- the traditional Nepali roti made of rice flour (shaped like a ring and is lightly sweetened). Bon Appetit!!! (see recipe).
Poha is a popular dish which is easy to cook. Poha or pohe is flattened rice or beaten rice, de-husked rice and flattened into dry flakes. A convenient food, a travel snacks that will keep fresh for days and poor man's staple when eaten just with plain water, curd or jaggery. It has the right amount of carb that will sustain you enough.. Know how to prepare Poha Chiwda Flattened Rice Chiwda Recipe in Indian Traditional Style.