Memoni Aloo – Dhoraji’s Famous Gaffar Na Bateta Recipe

Spicy Memoni Aloo is a very delightful snack recipe. Good for Kitty parties and get together. The sour taste makes it loved by children women and also people of all ages.

The Memon community loves it all. I m a Memon and have been brought up all my life enjoying these spicy Memoni potatoes. My mother used to make them often in just a matter of 30 minutes. All you need at home are the potatoes.

Spicy potatoes are made by other localities also. Gujarati, Marathi, etc but these potatoes have a different taste. The ingredients and the cooking method of this Memoni Aloo make it different from others.

Ingredients of Memoni Aloo

• Potatoes - 1/2 Kg
• Tamarind and Jaggery Pulp - 3 tbsp
• Red Chili Powder - 1 tbsp
• Red Chili Flakes - 1/2 tbsp
• Cumin - 1 tsp(Jeera)
• Salt - To Taste
• Edible Oil - 2 tbsp
• Coriander Leaves - For garnishing

Steps for Memoni Aloo

• Boil Potatoes in a pressure cooker or you can use a deep pan. Remove the skin after boiling. Cut the potatoes into medium pieces and keep it in a bowl.
• To perfectly boil potatoes, put a cut through the center and always boil in an open pan. Your potatoes will never remain unboiled from inside.
• Take a pan and heat oil. Add Tamarind and Jaggery Pulp, Red Chili Powder, Red Chili Flakes, Jeera and Salt to it. Mix it well.
• Keep the flame medium so that the paste is cooked properly. Cook for 10-12 minutes or until the oil starts separating from the mixture.
• Add the boiled potatoes to the mixture and mix it gently so that the potatoes don't break or get smashed.
• Your Spicy Memoni Aloo (Spicy Potatoes are ready to be served. Garnish it with coriander leaves if you like. To get the best taste, eat it with roasted peanuts.

Download Memoni Aloo Recipe Card