Schezwan Stuffed Aloo

Introduce

Chef :

Shuchi Jain

Schezwan Stuffed Aloo

#इंडोचाइनीज "Indo Chinese khana" or "Hakka Chinese" khana, Bharat me bahut popular he. Yeh authentic Chinese khana na hoker, Indian masalon ke saath, Indian taste buds ko suit kerne wala khana he. Yeh little china tribe ke logon dwara India me laya gaya jo more than 100 yrs pahle, Kolkata me rah rahe he. Ab yeh cuisine itna popular he ki har achhey restaurant ke menu ka part he. Maine kuchh Indian dishes ko Chinese twist diya he, "Indo Chinese " Category me.

Ingredient

10-12

baby aloo

medium pyaj bareek chopped

inch adrak chopped

5-6

cloves lahsun chopped

small Hari shimlamirch finely chopped

3 tbsp

hara pyaj chopped

4 tbsp

schezwan chutney

2 tbsp

light soy sauce

1 tsp

chini

1tbsp

vinegar

1/4-1/2 cup

paani

4-5 tbsp

corn flour

1 tsp

red chilli sauce

1 tsp

Lal Mirch powder

1 tbsp

oil+ oil talne ke liye

1 tsp

hara dhaniya chopped

Cooking instructions

* Step 1

Baby aloo ko boil kare aur peel kare. Next unhe half kare, aur ek half per thodi schezwan chutney laga ker doosre half se close kare. Ab sabhi aloo ke saath same procedure repeat kare.

* Step 2

Ek plate ya bowl me 4 Tb corn flour Le. Is me 1 tsp red chilli powder aur thoda salt milayen. Ab sabhi stuffed aloo ko corn flour se achhi tarah coat kare.

* Step 3

Ek karahi me oil garam Karen aur sabhi stuffed aloo ko fry karen till golden colour.

* Step 4

Ek big pan ya karahi me 2 Tb oil garam kare. Is me chopped garlic aur chopped ginger dale. Saute kare. Ab chopped pyaj aur chopped shimlamirch dalker 1-2 min medium heat per saute kare.

* Step 5

Ab is me soy sauce, schezwan chutney, vinegar, red chilli sauce, chini aur salt Dale. (remember sauces me salt hota he, is liye taste kerke salt Dale). Mix kare aur 1 minute cook kare.

* Step 6

Ab plate ke bache hue corn flour me paani milayen aur sauces ke mixture me dale. Mix Karen aur sauce thoda thick hone tak cook kare. Ab fried baby aloo dale aur halke se mix / toss kare. (dhyan rakhe ki aloo na break ho).