Dil Se Indian: A Delish DIY Pahadi Style Aloo Ka Gutka Recipe Worth Trying

‘Aloo ka gutka’ is a signature recipe coming from the hills of Uttarakhand. It is a delish, aromatic and spicy preparation made out of potatoes cut in cubes and then fried to perfection in mustard oil. To add further flavours to the iconic Kumaon snack, fried red chillies, fresh coriander leaves and a generous squeeze of lime is added right before serving.

What Is The Story Behind This Pahadi ‘Aloo Ka Gutka’ Nomenclature?

Aloo literally means ‘potatoes’ and gutka means ‘pieces’ in the Kumaoni tongue. Pahadi ‘aloo ke gutke’ basically means chunky cut potato pieces that are stir fried in a wok or kadhai as it is called in Hindi with ordinary Indian spices such as chilli powder, turmeric powder, etc.

‘Aloo ke gutke’ is a popular dish hailing from the Kumaon region of the state of Uttarakhand. It is generally served as a side dish or snack and can be found readily available at roadside ‘dhabas’ and eateries on the highways of Uttarakhand where it is served along with the pahadi ‘kheere ka raita’.

Preparation Time:

This easy-peasy one pan dish can be made in under 20 minutes using simple Indian kitchen ingredients.

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Ingredients:

• 5 peeled potatoes
• 5 tablespoons mustard oil
• 1 pinch of asafoetida
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• Half teaspoon turmeric powder
• 3 red chillies
• Salt to taste
• One glass of water
• Coriander for garnishing

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How To DIY ‘Aloo Ke Gutke”:

• Boil the potatoes and then cut them into cubes.
• Next, the coriander powder, chilli powder and turmeric powder in 4 tablespoons of water to create a watery consistency paste.
• Now, in a wok/pan/ kadhai, heat 5 tablespoons of mustard oil until it is smoking hot.
• Next, add the asafoetida and the cumin seeds as tempering and quickly add the masala paste into the wok.
• Cook the masalas in the wok for 30 seconds, while stirring it continuously.
• Now, add the potatoes to the masala and mix.
• Next, add salt and half a cup of water to cook the potatoes.
• In another pan, heat 1 tablespoon of mustard oil until it reaches smoking point and then add the red chillies and let them crackle in the oil.
• Next, add this tempering or tadka to the potatoes and mix well.
• Finally, garnish the dish with coriander leaves and lemon juice and serve hot.