Aloo Ke Gutke is a Pahadi style jeera aloo or masala potato fry. A regional dish from the state of Uttarakhand, India. It is a simple potato fry recipe that is gluten-free and vegan cooked without onion, garlic, or ginger.
The Story Of Aloo Ke Gutke
Aloo ke Gutke is the Kumaoni name for the simple stir-fry potato in spices. The word ‘Gutke‘ in the Kumaoni dialect means pieces.
If you visit the Kumaon hills of Uttarakhand, aloo gutuk is the most common snack and street food served at most of the roadside eateries.
There are two reasons for this particular potato dish is so popular in Kumaon hills – the abundance of potato. Second, Aloo Ke Gutke is the easiest and quickest dish made with minimum available local resources.
The potato of Uttarakhand has a natural sweet taste to it, which gives humble potato recipes such as Pahadi Aloo Paani or Gutuk a unique flavor.
The Pahadi variety of potatoes cooks very fast even without a pressure cooker. This potato from Uttarakhand is sold as Pahadi Aloo across India.
But you can make aloo ke gutuk with any available variety of potatoes.
Apart from potatoes, you need a few pantry staples to make this delicious masala potato fry.
Mustard Oil: Pahadi style all fry is cooked only in mustard oil for its smokey, pungent, bold flavor. Avoid using refined or vegetable oil.
Chilies: Traditionally, a combination of dry red chilies and green chili is used. You can use either of them.
Mustard and Cumin Seeds: The tiny size black mustard seeds and the cumin seeds are used for tempering the potatoes. In the authentic Kumaoni aloo ke gutke, a special variety of local mustard seeds known as lai or bachha rai is used.
Spices: Turmeric Powder, Red Chili Powder, Coriander Powder, Salt. Apart, from these two no other spice powder is added.
Watch How To Make It
Aloo Ke Gutke is served as a snack in most of the Kumaoni households along with a cup of hot tea.
Or it is usually served with a spicy, pungent Pahadi Kheere ka Raita (Cucumber Raita). Once you taste this unusual combination, you will fall in love with the rustic flavors.
On certain festive occasions or for a hearty family breakfast, aloo gutuk is served with poori and raita.
More Potato Recipes For You
If you try this recipe and love it, please leave a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Pahadi Aloo Ke Gutke Recipe
- Heavy Bottom Kadhai
- 5 potato
- 4 tablespoon mustard oil
- 1 tablespoon mustard seeds (Pahadi rai or black rai)
- 1 tablespoon cumin seeds (jeera)
- 2 dry red chiles
- 2 green chili, sliced
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder (dhaniya powder)
- Salt to taste
- 2 tablespoon chopped coriander leaves
- Parboil potatoes in a pressure cooker for 2 whistles. Remove the skin and roughly dice the potatoes. Aloo Ke Gutke requires chunky and bigger in size potato pieces than regular jeera aloo.
- Heat oil in a cast iron skillet until fuming hot, reduce the heat. Add mustard seeds, cumin seeds, red chili, green chili, and fry for a minute.
- Once seeds start popping add add diced potatoes and mix well.
- Add spices, salt, and mix well. Cover the skillet with a tight-fitting lid. Let potato cook over low heat until fully cooked, tender, and brown charred marks appear on them. By slow cooking, the masala flavors penetrat within the layers of potato.
- Turn off the heat. Garnish the potatoes with fresh coriander leaves.
- Serve Aloo ke Gutke hot with a cup of tea or kheere ka raita.
- It is highly recommended to use mustard oil for cooking potatoes. It gives an authentic taste to the dish.
- The aloo ke gutke are best cooked in a cast-iron skillet or a heavy bottom Indian Kadhai.
- Keep checking and stirring the potatoes while cooking else they might get burnt.
- The aloo ke gutke are charred and crisp from the outside while mouth-melting soft from inside. Hence, keep adjusting the heat while cooking them.
- Spices like Chaat masala, Garam Masala, or cumin powder are not added to the gutke.