I am looking for a recipe for alu kablii! Do you have a recipe you could share with me? I lived in Kolkata, India for six months a few years ago and have really been craving the street foods I enjoyed there. Alu Kabli was my favorite. It is made with chickpeas and potatoes, yes? It is served hot too, no?
Alu Kabli: Ingradients: Potato: 4 medium size Chopped onion: 2 tablespoon Oil: 2 tablespoon Roasted cumin powder: 1 teaspoon Red Chili Powder: 1 teaspoon Green chili: 1 no Black Pepper: ½ teaspoon Chickpea: 2 tablespoon Tamarind: 1 tablspoon Coriander leaves: for garnishing Salt to taste Sugar/gur: little
Preparation: - Soak the chickpeas and boil in water. - Boil the potatoes without taking out the peel. Alternately you can also bake it in a microwave oven for 12 minutes. - After the potatoes are boiled properly, see to it that they are not over boiled, take out the peels and chop them into 1” length pieces - Chop the onions finely and the green chilies in fine rings - soak tamarind in half cup water for 20 minutes and make watery paste - take oil in pan and heat with black pepper, add chopped onion fry till brown. Add salt, stir for a minute, add cummin powder, chili powder, mix well. Now add half cup water in it and boil. Once boiled, add add chickpeas, tamarind water and sugar if necessary. Stirr well. - Take potato pieces and pour the masala liquid. Garnish with coriander leaves and serve.
The tamarind paste and the green chilies mix to create an ecstatic smell make a tasty hot and sour combination.
4 comments:
nice photos!! I would love to see some photos of Dhaka skyscrapers and skylines. Gulshan, Kawran Bazar and Motijheel.
foe skyscrapper please see "Dhaka City - Tall Buildings" posted on 25 Nov 2006.
I am looking for a recipe for alu kablii! Do you have a recipe you could share with me? I lived in Kolkata, India for six months a few years ago and have really been craving the street foods I enjoyed there. Alu Kabli was my favorite. It is made with chickpeas and potatoes, yes? It is served hot too, no?
thank you for your time
Alu Kabli:
Ingradients:
Potato: 4 medium size
Chopped onion: 2 tablespoon
Oil: 2 tablespoon
Roasted cumin powder: 1 teaspoon
Red Chili Powder: 1 teaspoon
Green chili: 1 no
Black Pepper: ½ teaspoon
Chickpea: 2 tablespoon
Tamarind: 1 tablspoon
Coriander leaves: for garnishing
Salt to taste
Sugar/gur: little
Preparation:
- Soak the chickpeas and boil in water.
- Boil the potatoes without taking out the peel. Alternately you can also bake it in a microwave oven for 12 minutes.
- After the potatoes are boiled properly, see to it that they are not over boiled, take out the peels and chop them into 1” length pieces
- Chop the onions finely and the green chilies in fine rings
- soak tamarind in half cup water for 20 minutes and make watery paste
- take oil in pan and heat with black pepper, add chopped onion fry till brown. Add salt, stir for a minute, add cummin powder, chili powder, mix well. Now add half cup water in it and boil. Once boiled, add add chickpeas, tamarind water and sugar if necessary. Stirr well.
- Take potato pieces and pour the masala liquid. Garnish with coriander leaves and serve.
The tamarind paste and the green chilies mix to create an ecstatic smell make a tasty hot and sour combination.
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