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Updated on August 30, 2015

Irrisitable food

How to Make Crispy Aloo Posto


  • 4 potatoes(Boil, peel and cut the potatoes into thick cubes. Set aside for later use.)
  • 1/2 teaspoon panch phoron( kala jeera, sounf, meethi,mustard seed and dhaniya seeds)

salt to taste

  • 2 red chillies (dried and whole)
  • 4 green chillies to make a paste with poppy seed
  • 2 bay leaf
  • 4 table spoon edible oil (preferred mustard oil)
  • handful of finely chopped coriander leaves
  • 4 green chillies (slit to garnish)
  • 2 Tbsp Poppy Seeds(washed and dust free)
  • 1/2 tsp Turmeric Powder

Pre praparation:--

  • Grind poppy seeds, three green chilies, turmeric powder and salt in a mixer grinder, to form a thick paste.
  • 4 potatoes(Boil, peel and cut the potatoes into thick cubes. Set aside for later use.)

Recipe to cook:--

  • Take potatoes cubes in a cauldron add them to pre heated edible oil ,if possible use mustard oil it enhances the crispiness and give it the real taste of the food , add bay leaf whole dried red chillies,Panch Poohron( five ingredients mixed)once it starts crackling in the oil add potato cubes and salt to taste.put on low flame and let it soften.Fry the potatoes on medium flame first, then on simmer, as the oil gets heated up.Frying the potatoes until golden brown, drain the extra oil.
  • Once the potato cubes are little pink or golden brown add posto(poppy seed ) paste which was prepared¬† with a flat spatula and keep stirring it because posto may stick to the base of the pan and may get charred. Once the colour begins to change, it gradually turns crisp if required add little more oil. put off the flame and serve it hot garnishing it with a slit green chilly and coriander leaves finely chopped.


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