Ajwaini Aloo (potatoes Cooked With Carom Seeds)
Carom seeds is a spice that as a Keralite I rarely use. But so was cumin seeds until few years back. Maybe it's my hostel life or my interaction with people outside Kerala in Bangalore, I have started liking cumin and carom seeds. There's something about the way this dish is prepared that makes me feel whoa! this is the typical North Indian dhaba style aloo that you would never find in a Kerala household. Maybe it is the effect of spices sauted in mustard oil, the omission of ginger, garlic and mustard. Or the fact that boiled potatoes are later cubed and fried unlike the traditional style at home where we cook potatoes raw, with spices- this dish happens to be our family favourite something we opt for when we make grandiose dinner plans. I tried stuffing this aloo into buns and was might impressed with their potential. The addition of chili flakes is my idea and I don't find this in the restaurant potatoes.