Aloo Choka with a Twist

Ingredients

• 4 large potatoes, peeled and cubed (900g) 4 large potatoes, peeled and cubed (900g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 teaspoon cumin powder (5g) 1 teaspoon cumin powder (5g)
• 1 teaspoon turmeric powder (5g) 1 teaspoon turmeric powder (5g)
• 1 teaspoon coriander powder (5g) 1 teaspoon coriander powder (5g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2.5g) 1/2 teaspoon black pepper (2.5g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 hot pepper, finely chopped (optional) 1 hot pepper, finely chopped (optional)
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the cubed potatoes, vegetable oil, cumin powder, turmeric powder, coriander powder, salt, and black pepper. Toss until the potatoes are evenly coated with the spices.
3. 3.
   Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden brown and crispy.
4. 4.
   While the potatoes are roasting, heat a small amount of oil in a pan over medium heat. Add the minced garlic, chopped onion, and hot pepper (if using). Sauté until the onion is translucent and the garlic is fragrant.
5. 5.
   Once the potatoes are roasted, transfer them to a mixing bowl. Add the sautéed garlic, onion, and hot pepper mixture to the bowl. Squeeze the lime juice over the potatoes and gently toss to combine.
6. 6.
   Garnish with fresh cilantro and serve hot with roti or rice.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure even roasting.
• Hot pepper — Adjust the amount of hot pepper according to your spice preference. You can also omit it if you prefer a milder flavor.
• Lime juice — Squeeze the lime just before adding it to the potatoes to retain its freshness and tanginess.
• Cilantro — Add the fresh cilantro just before serving to preserve its vibrant color and aroma.

Tips & Tricks

• For extra crispiness, you can broil the potatoes for the last 2-3 minutes of roasting.
• Add a pinch of garam masala for an additional layer of flavor.
• Serve with a side of tangy tamarind chutney for a burst of sweetness.
• Experiment with different types of potatoes for variations in texture and taste.
• Leftover Aloo Choka can be used as a filling for sandwiches or wraps.

Serving advice

Serve the Aloo Choka hot as a main dish with roti or rice. It can also be served as a side dish alongside other Guyanese delicacies.

Presentation advice

Garnish the Aloo Choka with a sprinkle of fresh cilantro and a wedge of lime for an appealing presentation. Serve it in a colorful dish to enhance its visual appeal.