Piroh (spicy) Nepali aloo dum- street food style | How to make Piroh (spicy) Nepali aloo dum- street food style

By Sabina Saby Tamang  |  5th May 2016  |  
4.0 from 1 review Rate It!
  • Piroh (spicy) Nepali aloo dum- street food style, How to make Piroh (spicy) Nepali aloo dum- street food style
Piroh (spicy) Nepali aloo dum- street food styleby Sabina Saby Tamang
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

28

1





About Piroh (spicy) Nepali aloo dum- street food style

When it comes to cooking Nepali aloo dum there is no right or wrong way. Since there are many ways to do so and different people make it in various styles in their households, especially in street food stalls in Darjeeling and around the hills. Some make a dry aloo dum, some with plenty of gravy and some make it extra spicy- it all depends on one's taste. Aloo dum was the first thing I ever learned to cook and it is still one of my most favourite food item for any day and occasion. We always eat it along with plain bhujiya or murray (puffed rice) but our favorite pairing is aloo with 'mimi' which is a sort of bhujiya which we get in the hills, similar to Wai Wai ( the instant noodles) in taste. The street vendors sell it with mimi or crispy fried gold finger chips, however it can be eaten with chips or just as it is.

The delicious and mouthwatering Piroh (spicy) Nepali aloo dum- street food style is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Piroh (spicy) Nepali aloo dum- street food style is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Piroh (spicy) Nepali aloo dum- street food style. Sabina Saby Tamang shared Piroh (spicy) Nepali aloo dum- street food style recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Piroh (spicy) Nepali aloo dum- street food style. Try this delicious Piroh (spicy) Nepali aloo dum- street food style recipe at home and surprise your family and friends. You can connect with the Sabina Saby Tamang of Piroh (spicy) Nepali aloo dum- street food style by commenting on the page. In case you have any questions around the ingredients or cooking process. The Piroh (spicy) Nepali aloo dum- street food style can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Piroh (spicy) Nepali aloo dum- street food style with other users

Piroh (spicy) Nepali aloo dum- street food style

Ingredients to make Piroh (spicy) Nepali aloo dum- street food style

  • 1/2 kg medium sized potatoes
  • Mustard oil (for better taste) otherwise regular oil will do
  • 2 tsp kashmiri red chilli powder (add more if you like it spicier)
  • 1 tsp chilli flakes
  • 1 tsp turmeric powder
  • A pinch of red food coloring (just for a hint of color)
  • 1 tsp black cumin seeds (kalongi)
  • Salt
  • Water

How to make Piroh (spicy) Nepali aloo dum- street food style

  1. Boil the potatoes in a pressure cooker on a high flame till about 3 whistles blow. ( this could take 10 minutes)
  2. After the potatoes are boiled, leave them aside to cool. Meanwhile prepare to make the base for the aloo dum.
  3. In a small bowl, add the kashmiri chilli powder, turmeric, red food coloring, salt and water (fill quarter of the bowl) and mix well. (A personal tip of my mom's to make the base for the aloo dum)
  4. Keep the base aside. Once the potatoes have cooled, peel and slice them into little medium sized cubes. (I would suggest you refrigerate the potatoes for about 10-15 minutes so they become firm.)
  5. Heat a kadhai or a utensil with a hollow bottom, then pour in some mustard or regular oil to and some black cumin seeds (Kalongi) till they crackle.
  6. Add the chopped potatoes and stir well. Fry it lightly so that the potatoes are coated with the oil and the black cumin seeds.
  7. Add the base for the aloo dum into the karai and stir well. Cover with a lid and let it simmer till the base thickens a bit.
  8. This is a recipe for a gravy type aloo dum so make sure you do not let the gravy dry up completely. Lastly add some chili flakes for extra heat. (this is an additional ingredient which I like to add)
  9. Stir well and serve hot!

My Tip:

Add chili flakes to the aloo dum after you make the base or gravy, this way you can taste the kick of the chilli better. If you have time on your hands, you can refrigerate the chopped potatoes or even used potatoes that have been kept in the fridge overnight.

Reviews for Piroh (spicy) Nepali aloo dum- street food style (1)

Maanika Hoon2 years ago

Looks so spicy and yummy
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