Recipe for Pesarattu with Alu Chokha

Pesarattu is a kind of dosa from regions of the Andhra Pradesh – Telangana states and quite popular in the South Indian restaurants in Hyderabad such as Chutneys. It is eaten both as a breakfast item and as a snack. Here, the pesarattu is stuffed with alu-chokha, a Bengali style preparation of mashed potatoes. Alu Chokha is a simple mashed potato dish from Bengal made using minimal ingredients. The mustard oil gives it the typical Bengali taste and the caramelised onions provide a boost of flavour. You can also add other ingredients like peas to the mash.

Recipe Pesarattu with Alu Chokha

Prep time including soaking time: 4 hours

Cooking time: Less than 20 minutes

Makes 6-8 pesarattu depending on the size and thickness

Recipe for Pesarattu with Alu Chokha

This post is the second in series of the T20 Tadka. On 7 exciting match days, I shall be sharing a fusion recipe that clashes the food of the two states clashing with each other in the match. This recipe is a clash between Sunrisers Hyderabad and Kolkata Knightriders.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 serving

Course: Breakfast

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

For Pesarattu:

• 1 cup moong Tata I - Shakti whole green
• 1 inch ginger piece of
• 3 green chillies
• 1 tsp salt or to taste

For filling:

• 2 potatoes large
• 1 tbsp mustard oil vegetable oil or any
• 2 onions medium , peeled and thinly sliced
• 2 - 3 chillies red
• xbd tsp salt

Method

 

1. Wash and soak the Tata I-Shakti whole Green Moong for 4 hours in lots of water.
2. After 4 hours, drain and grind to a paste with the ginger, chillies, salt and keep aside.
3. Pressure cook the potatoes. Peel and using a masher or ricer, mash the boiled potatoes well. Keep aside.
4. In a heavy bottomed pan, heat the mustard oil. Add the sliced onions and red chillies and fry on a medium heat until onions are golden brown. This will take around 8-10 minutes. To this, add the mashed potatoes and salt. Mix well for 2-3 minutes on low heat. Remove into a bowl and keep aside.
5. To prepare pesarattu, heat a seasoned cast iron or non-stick tava.
6. Using a kitchen tissue, apply a few drop of oil on the surface. Once the tava is hot, pour 1-2 ladles of batter and move in circles outward to get a thick dosa.
7. Drizzle a teaspoon of oil along the circumference and allow to cook for 1 minute or so on one side until it turns golden brown and crisp. Turn over, add some oil and allow this side to turn golden too.
8. Remove onto a plate and place a tablespoon of alu-chokha in the center and fold the pesarattu over and serve hot with chutneys of choice.

Notes

Check some of the other recipes from the Tata i-SHakti Series:

 

Baked Crispy Chana Dal Chaat

This recipe is a part of the ongoing series - Tata I-Shakti T20 Tadka. These recipes are a fusion between the two Indian states / cities that are playing each other in the IPL2015 - T20 matches. This one is for the match between Mumbai Indians and Kolkata Knightriders and co-incidentally, I'm going
www.saffrontrail.com

Recipe for Paruppusili stuffed Dal Parathas

Paruppu Usili is a traditional Tamil Brahmin dish where soaked, ground and fried lentils are added to a seasonal vegetable such as any beans variety, carrots or ivy gourd. It is often paired with our version of Kadhi called Moar Kozhambu The recipe in this blog post is the fifth in series for the Ta
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Recipe for Rajasthani Panchmel Dal / Panch Kuti Dal

This is the concluding recipe in the ongoing series - Tata I-Shakti T20 Tadka. These recipes are a fusion between the two Indian states / cities that are playing each other in the IPL2015 - T20 matches. This one is for the match between Rajasthan Royals and Kolkata Knightriders this evening. Panchm
www.saffrontrail.com