Cooking Method :
Dry roast Fennel seeds, Fenugreek seeds, Mustard and saute. Coarsely grind the masala.
Now heat some oil in a pan and deep fry the potato cubes. Take them out when they are golden in color.
Heat mustard oil in another pan and add asafoetida to it. Add fried potatoes and mix well.
Add red chilli powder and turmeric powder. Now add ground fennel mixture. Finally add salt and saute it well. Add vinegar and mix well.
Our Achari aloo is ready!!! | 
