Recipe for Pesarattu with Alu Chokha

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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.

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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

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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

Course Breakfast

Cuisine Indian

Servings 4 serving

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

Instructions

 

• Wash and soak the Tata I-Shakti whole Green Moong for 4 hours in lots of water.
• After 4 hours, drain and grind to a paste with the ginger, chillies, salt and keep aside.
• Pressure cook the potatoes. Peel and using a masher or ricer, mash the boiled potatoes well. Keep aside.
• 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.
• To prepare pesarattu, heat a seasoned cast iron or non-stick tava.
• 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.
• 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.
• 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:

 

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www.saffrontrail.com

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