सर्दियाँ चली गयी तो पछताओगे और फिर साल भर ये नहीं खा पाओगे - PUNJAB FAMOUS street food SHARLEY ALOO

Ingredients

• 700 g New Potatoes (small new potatoes, skin left on for flavor)
• 2 Tbsp Salt (coarse sea salt for boiling water)
• 80 g Spinach Leaves (fresh, washed)
• 90 g Fenugreek Leaves (fresh methi leaves, washed)
• 1.5 tsp Salt (for seasoning spinach & fenugreek)
• 30 g Fresh Ginger (peeled and grated (about 2 inches))
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Red Chili Powder (spicy variety)
• 2 tsp Cumin Seeds
• 2 tsp Coriander Seeds
• 1 tsp Fennel Seeds
• 1 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder
• 30 g Besan (Gram Flour) (about 4 tbsp total)
• 15 g Rice Flour (about 2 tbsp)
• 8 g Cornstarch (optional, for extra crunch)
• 30 ml Water (for binding, add gradually)
• 500 ml Vegetable Oil (neutral oil for deep frying)
• 100 g Radish Leaves (fresh, washed)
• 50 g Coriander Leaves (fresh, washed)
• 30 g Green Chilies (6‑7 medium, seeded if less heat desired)
• 15 g Fresh Ginger (2‑inch piece, grated)
• 1 tsp Salt
• 0.5 tsp Black Salt
• 2 Tbsp Lemon Juice (freshly squeezed)
• 60 ml Water (for chutney blending)
• 1 tsp Roasted Cumin Seeds (for garnish in chutney)
• a pinch Carom Seeds (Ajwain)

Instructions

1. Wash Potatoes

   Rinse the new potatoes 3‑4 times under running water until the skins start to loosen.

   Time: PT3M

2. Cut Potatoes

   Slice each potato into halves or quarters so they cook evenly.

   Time: PT2M

3. Boil Potatoes

   Place potatoes in a pot with 1/4 L water, add 2 Tbsp salt, and bring to a boil. Cook until 80‑85 % done (soft but not falling apart), about 7‑8 minutes.

   Time: PT8M

   Temperature: high heat

4. Drain and Cool

   Drain the potatoes in a strainer and set aside to cool completely.

   Time: PT5M

5. Prepare Greens

   Wash spinach and fenugreek leaves, then roughly chop them.

   Time: PT5M

6. Salt Greens

   Toss the chopped greens with 1.5 tsp salt in a bowl and let rest for 5 minutes.

   Time: PT5M

7. Make Spice Mix

   In a small bowl combine grated ginger, 0.5 tsp turmeric, 1 tsp coriander powder, 1 tsp red chili powder, 1 tsp cumin seeds, 2 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp chaat masala, and 0.5 tsp roasted cumin powder.

   Time: PT5M

8. Coat Potatoes with Spices

   Place the cooled potatoes in the large mixing bowl, crumble lightly, then add the spice mix. Toss until every piece is evenly coated.

   Time: PT5M

9. Add Besan

   Sprinkle 2 Tbsp besan over the spiced potatoes and rub with fingertips (do not use whole hand) until a thin dry layer adheres.

   Time: PT5M

10. Bind the Mixture

    Add 2 Tbsp rice flour, optional 1 Tbsp cornstarch, and a splash of water (2‑3 Tbsp). Mix gently until the coating sticks to each potato piece.

    Time: PT3M

11. Rest the Coated Potatoes

    Let the mixture rest for 5 minutes so the flour‑besan blend hydrates.

    Time: PT5M

12. Shape Sharlee Discs

    Lightly oil a shallow bowl, place a small portion of the mixture, and press gently to form a flat disc (about 1 cm thick). Repeat for all pieces.

    Time: PT5M

13. Fry Sharlee

    Heat vegetable oil in a pan over medium flame (≈170 °C). Fry each disc 2‑3 minutes per side until golden‑brown and crisp.

    Time: PT10M

    Temperature: medium flame

14. Drain

    Remove fried sharlee with a slotted spoon onto a plate lined with paper towels to absorb excess oil.

    Time: PT2M

15. Blend Radish Leaf Chutney

    In a blender combine radish leaves, coriander leaves, 6‑7 green chilies, 2‑inch ginger piece, 1 tsp salt, 0.5 tsp black salt, juice of 1 lemon, and 1/4 cup water. Blend to a slightly coarse paste.

    Time: PT10M

16. Finish Chutney

    Stir in 1 tsp roasted cumin seeds and a pinch of ajwain for extra aroma.

    Time: PT2M

Nutrition Facts

Calories

240

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

3 g