KASHMIRI ALOO CURD BAJJI

 INGREDIENTS

1. Potatoes                    750 gms
2. Curd                          1 cup
3. Fennel seeds             4 tsp
4. Dry ginger powder    1 tsp
5. Cardamom                 4-5
6. Jeera                          1/2 tsp
7. Cinnamon powder     1/2 tsp
8. Oil                              2 cups
9. Salt                            3 tsp
10. Chilly powder           2 tsp
11. Hing                          1/4 tsp

METHOD

• Boil whole potatoes, peel outer skin and cut into cubes.
• Heat oil and fry the potatoes, keep it aside
• In the same pan take out excess oil and heat 1/2 a cup of oil.
• Season with fennel seeds, jeera and splutter, add hing.
• Add cardamom, dry ginger powder, cinnamon powder and saute well.
• Pour beaten curd and stir, cook on a low flame.
• Bring to boil and add the fried potatoes, chilly powder, and salt.
• Mix well and fry for 10 minutes.
• Serve with chapati and rice.