Aloo Kurkure – A Tribute to Tarla Dalal


Cooking Queen Tarla Dalal : It was very heartbreaking that we have lost one of the most famous legend from Indian Culinary , the first lady to start cookery shows and take Indian Food to the International platform and pinnacle of success. Her website is a hub of Indian and International Vegetarian recipes from beginner level to the advanced . She is called the “God Mother of Indian Food “and will be known by it forever.

We , the members of Blogging Marathon have decided to give her a tribute by doing a recipe of hers as a tribute to the great lady. It was very difficult for me to choose a single recipe from more than 17 k from her site . I picked this starter Aloo Kurkure , they came out so perfect and crispy . I never ever have had tasted a snack like that before . Thanks to +Padma Rekha  for the idea of giving her a tribute and +Preeti Garg  for creating such a wonderful logo.

Thank you Tarla Ji for all the efforts you had done for Indian Cooking and you will always remain with us by your simple style of whipping out the best from Indian Vegetable Cooking.

Ingredients:
1 cup potatoes , boiled & mashed
1/2 cup mint leaves , chopped
2 green chillies , chopped
1/2 teaspoon cumin powder
1/2 teaspoon amchur powder
1/2 teaspoon lemon juice
salt to taste
1/4 cup all purpose flour
1/3 cup beaten rice /Poha
oil for frying

For garnish
Few spring roll green and coriander leaves , chopped

Method:

Make a coarse powder of poha and set aside. Mix the all purpose flour with little water to make a thick and smooth paste and keep aside.
Take potatoes, mint leaves, green chillies, cumin seeds powder, amchur powder , lemon juice and salt in a bowl and mix well.
Divide the mixture into 6 equal portions and shape them into round balls. Keep aside.
Dip each potato ball in the batter and roll in rice flakes till evenly coated from all the sides.
Heat the oil in a pan or wok and fry the potato balls , few at a time , till golden and crispy from all sides. Drain on absorbent paper.

Garnish with spring onion greens and coriander leaves .Serve hot with tomato ketchup .

Enjoy as starter or an evening snack with tea.

Serve- 2 Cooking time -20 minutes

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Best regards,

Sapana Behl

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