The recipe for pahari aloo or aloo gutke is a simple and tasty baked potato popular with the Pahari of Uttarakhand.
The recipe for pahari aloo is a regional culinary delight from the hill region of Uttarakhand. The Pahari (pahari comes from the word pahad, meaning mountain) are the people who inhabit the hills of the entire Himalayan region of India. Like the Pahari people, the food is simple and unpretentious. A good friend of mine is from the Pahari region of Uttarakhand, and I have often been fortunate enough to enjoy her simple, homemade Pahari Khana. Every time she returns from her native village, she brings me rajma (red beans), lemons, spices like jahiya and dadim (small dried pomegranate seeds), mungaudi (dried dal balls of lung), baadi (dried dal balls of urad) and bal mithai (sweet brown fondant filled with poppy seeds).
The recipe for pahari aloo – a traditional dish from Uttarakhand
Pahari cuisine consists of two regional cuisines, the Garhwali and the Kumaoni, which offer many exquisite, rustic, savory and healthy recipes, mostly herbal, easy to prepare and extremely tasty. These meals are healthy because they consist mainly of grains, legumes and leafy vegetables. Among them are mandui (roasted millet), bhari roti (roti stuffed with cooked beans called hett), kandali saag (nettle leaves), kafuli (spinach dish), cepsu (urad dal), bhatt chutney (made with small black soybeans), hatta, pahari aloo palda and aloo gutke.
Traditional Pahari cuisine uses a variety of herbs and spices specific to the region. The jahie is a spice characteristic of the Himalayan region and is mainly used in Garhwali and Kumaoni. It is aromatic, reminiscent of mustard seed and has a unique crunchy flavor. Most dishes that require the use of spices, be it aloo ke gutke, hara saag or dals like phaanu, are cooked in mustard oil or ghee. If you want to enjoy the authentic taste of Pahari dishes, Jahiya spice is an essential ingredient.
The humble potato grown in abundance in the hilly regions of the Himalayan Mountains, known as Pahadi Aloo, is highly aromatic and in high demand compared to potatoes grown in the plains. The recipe for Pahari aka aloo gutke is simple, no onions or garlic, the potatoes are fried every day. This sushi sabzi has an earthy and comforting flavor, especially in the winter. Aloo Gutke is a very popular snack among locals and tourists and is sold by vendors in roadside tea stalls. It is also served with roast meat or mashed potatoes. You can also serve it as a festive aperitif.
pahari aloo ke gutke
The pahari aloo recipe is one of the simplest Indian side dishes that can be prepared in less than 10 minutes, provided you have boiled potatoes on hand. This dish of dried potatoes and sauce has a beautiful golden color and earthy flavors, making it a cozy winter dish. The pahari blankets are cut into thin oblong pieces or cubes, soaked in mustard oil with aromatic spices like jahiya, cumin seeds, dried red chillies and cooked over low heat until soft and crispy. Many cooks use boiled potatoes to make aloo ke gutke. I served aloo gutke with a masala paratha, but you can also serve it mashed, with rotis or chapati.
You will find hundreds of recipes from Indian cuisine with variations on the basic aloo roast, but Pahari Aloo Ke Gutke is definitely one of the best dry sauces among aloo recipes.
Learn how to make a recipe for aloo pahari or aloo gutke
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