अलवर के फेमस दम आलू बनाने का 1दम नया तरीका और साथ में कुरकुरे टिक्कड़ बनाने की अनोखी रेसिपी

Ingredients

• 6 medium Potatoes (large, thick‑cut lengthwise)
• 3 tablespoons Mustard Oil (for frying and gravy, high smoke point)
• 1 tablespoon Khada Masala (whole spice mix (cumin, coriander, fennel, etc.))
• 2 whole Dried Red Chilies (adds smoky heat)
• 1 pinch Asafoetida (Hing) (optional, for depth of flavor)
• 1.5 teaspoons Salt (to taste)
• 1 tablespoon Kashmiri Red Chili Paste (mildly spicy, bright red)
• 1 tablespoon Green Chili Paste (fresh green chilies blended)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 1 cup Fresh Yogurt (full‑fat, thick)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 0.5 cup Khoya (Mawa) (grated; can use thick milk solids or milk powder + butter)
• 0.25 teaspoon Ground Black Pepper (freshly ground)
• 2 medium Hybrid Tomatoes (grated, low acidity)
• 1 teaspoon Coriander Powder
• 1 teaspoon Kashmiri Red Chili Powder
• 1 teaspoon Chana Masala Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Chat Masala
• 1 teaspoon Roasted Cumin Powder
• 1 teaspoon Garam Masala
• 0.5 teaspoon Dry Ginger Powder
• 1 teaspoon Kasoori Methi (crushed)
• 1 cup Water (adjust as needed for gravy consistency)
• 1 cup Wheat Flour (for tikka dough)
• 1 cup Gram Flour (Besan) (for tikka dough)
• 0.5 cup Semolina (Sooji) (for tikka dough, adds crispness)
• 0.25 teaspoon Baking Soda
• 2 tablespoons Ghee (softened, for dough)
• 1 teaspoon Salt (for dough)
• 2 tablespoons Cashew Nuts (chopped, for garnish)
• 2 tablespoons Raisins (for garnish)
• 0.5 cup Green Chutney (coriander‑mint chutney, store‑bought or homemade)
• 0.25 cup Garlic Chutney (spicy garlic chutney)

Instructions

1. Prepare Potatoes

   Wash the potatoes, cut each into thick lengthwise slices, soak in water for 10‑15 minutes to prevent browning, then pat dry on a kitchen towel.

   Time: PT15M

2. Fry Potatoes

   Heat mustard oil in a large frying pan over high flame. Fry the potato slices in batches, turning continuously, until they turn golden‑brown and crisp. Remove with a slotted spoon and set aside on paper towels.

   Time: PT10M

   Temperature: High

3. Temper Whole Spices

   In a clean saucepan, heat 3 tbsp mustard oil until it smokes. Add 1 tbsp khada masala, 2 dried red chilies, and a pinch of asafoetida. Stir for 10 seconds until fragrant.

   Time: PT2M

   Temperature: Medium‑High

4. Add Aromatics

   Add 1 tbsp each of Kashmiri red chili paste, green chili paste, and ginger‑garlic paste. Stir for 30 seconds to remove raw taste.

   Time: PT1M

   Temperature: Medium

5. Incorporate Yogurt

   Lower the flame to medium and whisk in 1 cup fresh yogurt. Cook, stirring continuously, until the oil separates from the yogurt mixture (about 5 minutes).

   Time: PT5M

   Temperature: Medium

6. Add Lemon Juice and Khoya

   Stir in 1 tbsp lemon juice and 0.5 cup grated khoya. Cook for another 5 minutes, allowing the khoya to melt and the mixture to thicken as excess water evaporates.

   Time: PT5M

   Temperature: Medium

7. Spice the Gravy

   Add ground black pepper, 1 cup grated hybrid tomatoes, and all powdered spices (coriander, Kashmiri red chili, chana masala, turmeric, chat masala, roasted cumin, garam masala, dry ginger). Mix well and cook for 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Finish Gravy with Kasoori Methi

   Stir in 1 tsp crushed kasoori methi and 1 cup water. Simmer on medium heat until the water fully evaporates and the oil separates again (about 5 minutes).

   Time: PT5M

   Temperature: Medium

9. Combine Potatoes with Gravy

   Gently add the fried potato slices to the thick gravy. Simmer on low heat for 5 minutes so the potatoes absorb the flavors.

   Time: PT5M

   Temperature: Low

10. Prepare Tikka Dough

    In a mixing bowl, combine 1 cup wheat flour, 1 cup gram flour, 0.5 cup semolina, 1 tsp salt, 0.25 tsp baking soda, and 2 tbsp softened ghee. Add water gradually and knead into a stiff, non‑sticky dough. Cover with a damp cloth and let rest for 20 minutes.

    Time: PT10M

11. Shape Marwari Tikkas

    Divide the rested dough into equal balls (about 70‑80 g each). Flatten each ball, poke a small hole in the center with your thumb, and smooth the edges to form a thick disc (≈6 inches). Seal any cracks by pinching the edges.

    Time: PT10M

12. Cook Tikkas

    Heat a tawa over low flame. Place the discs on the tawa, cover with a lid, and cook for 3‑4 minutes on each side until golden and crisp. Flip carefully to avoid breaking.

    Time: PT10M

    Temperature: Low

13. Garnish and Serve

    Arrange the Dum Aloo on a serving plate, place the crisp Marwari Tikkas beside it, drizzle with green chutney and garlic chutney, and garnish with chopped cashews and raisins.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g