If you're already keen on highly spiced, formidable flavors, get ready to fall in love all over again—thecha aloo is the fiery, rustic twist your potato cravings had been expecting. A maharashtrian favored, thecha is a coarse chutney made with green chilies, garlic, and once in a while peanuts, crushed together for optimum punch. Pair that with golden-crisp baby potatoes, and you've were given a dish that hits each spicy, smoky, and pleasant notice.
🌶️ elements:
500g infant potatoes (boiled and peeled)
1 tbsp oil or ghee
Salt to taste
Clean coriander (optional, for garnish)
For thecha:
8–10 inexperienced chilies (modify to taste)
8–10 garlic cloves
1 tbsp roasted peanuts (non-compulsory)
1 tsp cumin seeds
A pinch of salt
1 tsp oil for pounding
🔥 instructions:
Make the thecha:
In a mortar and pestle (or small blender), weigh down green chilies, garlic, cumin, and salt with a hint of oil till coarse. Add peanuts for a nutty kick if the usage of.
Prepare the potatoes:
Warmth 1 tbsp oil in a pan. Add boiled baby potatoes and sauté till golden and crispy at the out of doors.
Integrate:
Lower the warmth and toss in the thecha. Mix nicely so the potatoes are flippantly covered with the spicy blend. Prepare dinner for 2–3 minutes.
Serve hot, garnished with fresh coriander.
This thecha aloo is ideal with dal-rice, roti, or even on its own as a ambitious, lip-tingling snack. Caution: it is addictive.
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