Each location has a distinct taste and cooking technique. This distinction is what brings us contentment. Today’s meal offers a typical yet distinctive flavour from the northern region to enhance delight. The other cuisines from this area are equally excellent. Let’s examine the entire procedure for creating fish and potato batter.
Cooking fish
4 pieces of cotton fish
Chopped onion 1 tablespoon
Onion batter 1 teaspoon
Ginger paste half teaspoon
Cumin paste 1 teaspoon
Chilli powder 1 tsp
Turmeric powder half teaspoon
Salt to taste and oil to quantity
Fish cooking method
Sauté diced onion in hot oil, combine with onion batter, and add all the remaining spices with a small amount of water. Grind more with the fish. Ensure thorough water coverage after draining. Once the soup is smooth, set it aside for the next step.
Potato batter
Boiled potatoes half cup 2 cups
Onion 2 tbsp
Onion batter 1 teaspoon
Ginger paste 2 teaspoons
Garlic paste half teaspoon
Chilli powder 2 or one and a half teaspoons
Turmeric powder 1 teaspoon
Whole garam masala quantity
Panchforan half teaspoon
Cumin paste 2 teaspoons
Salt to taste
Oil quantity
A pinch of coriander leaves
Green chili flakes 1 tbsp
Tomato slices 2
Method of making Aloo Ghati
Sauté the panchphodon in heated oil along with chopped onion and whole garam masala. Combine the batter and powdered masala with a small amount of water. Add the half-broken boiled potato and thoroughly mash it with a bit of water. Then, cover it with a substantial amount of water. Stir intermittently. Add the pre-cooked rice, fish, and tomatoes to the mixture, then break the fish in half. Garnish with coriander leaves and green chilies before serving.