Aaloo Kee Qatlian Or Potato Cutlets
indian, potato
1 two large potatoes
1 dried whole short red
1 pepper
1 zeera
1 corn oil
1 salt
well, boyz 'n girlz - its time for another 1/2 hour recipe .... this is probably one of the simplest/cheapest/easiest recipes ... and it tastes just great. People whined about how I don't give them exact measures of ingredients and just put hasb-e-zaiqa ... this time I will try to pay attention to such less gifted ones.
The dish is 'Aaloo kee qatliaN' or Potato Cutlets (I hate this name - its here only for the language deprived). Cultural note: I personally have eaten this version/recipe of qatliaN only in our huuuuuuuge family circle, in Rampur/Delhi (in India) and some other families migrating from India. (this is just a little background based on my limited observation .. I could be wrong). I haven't tweaked this recipe to fit my schedule ... it just happens to be short and sweet and bachelorana.
Peel and slice the potatoes into chips (not too thin or too thick - 3-5 mm. is good) - by chips, I mean circular, cross-sectional slices. Pour 3 tablespoons of oil in a frying pan. Take 3 red peppers, BREAK them into smaller pieces, and fry them in the pan (make sure to turn on the exhaust fan or may experience discomfort similar to the choking effects of Saleena's post) till they turn a darker shade. Just when the peppers get close to blackish brown, toss in 0.5 teaspoon of zeera() and turn the stove off. Let the pan sit/cool for about 2-3 mins. Throw in the potatoes and cook for about 30-40 seconds (less if things get sticky or brown) on a medium flame. Pour in half a cup of water and half (hasb-e-zaiqa) teaspoon of salt.
Remember: do NOT get carried away with salt - potatoes don't absorb it well so very little can be too much. Cook till the potatoes are cooked AND the water dried (don't pour in too much water - you can always add more if the potatoes aren't cooked - usually half-cup over a medium flame works well).
ENJOY !!!! it should go particularly well with chapati and plain yogurt.
As always, I take the credit if it tastes good and you the blame if it chokes.
Naufal. Naufal A. Khan naufal@alumni.EECS.Berkeley.EDU
Just one more Thing if before putting the water take a small about half teaspoon of tamrind (dried) and put that in . It realy enhances the flavor .
sohail@netcom.com soc.culture.pakistan
Yield: 1 servings