May 7, 2012

Kolhapuri Teekha Aloo (Spicy Potatoes With Kolhapuri Spice paste) #FoodieExchange


Potatoes cooked with Kolhapuri Thecha [chilli-garlic spice paste]
I love surprises, especially when it involves 'food'.

Last month, a "FoodieExchange" was organised by Charis of Culinary Storm where each of the participating bloggers from different parts of India are paired together and send each other a goodie bag filled with little surprises.

...and here what I received from "the moody foodie" (jeetendra), a blogger from Maharashtra.

[L-R] - Kolhapuri Thecha, Sindhi papad, Kutti (a maharashtrian sweet made with wheat flour, ghee, sugar & nuts)
I quite liked the taste of "kolhapuri thecha" and today's recipe is the simplest way to make use of it - with potatoes and spring onions added for a herby feel. This paste so versatile that am sure it can be used in every and anything. - even in these, to add a spicy, indianized note. I can't wait to try. :-)

"the thecha".

..devoured on it - one bite at a time!..
 Below are the bloggers who participated in this round of "Foodie Exchange" -

Deeps of Naughty Curry
Madhuri of Cook Curry Nook
Sarita of The Clean Toothpick
Pratiksha of Honeyed Pandemonium
Jeetendra of Moody Foodie
Apeksha of Veggie Wiz
Poorna of Presented by P
Ameya of Kitty in the Kitchen
Sid of Chef at Large
Ruchira of The Great Cookaroo
Geetha of Fragrant Kitchen
Renuka of Pinch of Salt
Marsha of The Harried Cook
Sangeeta of Health Food Desi Videshi
Rekha of My Tasty Curry
Nikhil of Nonchalant Gourmand

It was so good that me and my laws polished it off and had to make again for Mr.Husband's dinner.

{Recipe} Spicy Potatoes With Kolhapuri Spice paste


4 medium sized potatoes, washed, peeled and cubed.
3 bunches of spring onion, trimmed to remove roots (if any) and finely chopped leaves & white bulb as well.
(1 tbsp of kolhapuri thecha masala + 2 tbsp of olive oil) --> Mix well. Note: Reduce or increase the amount based on the spice level you can handle. I would recommend add little by little.
1 tsp olive oil
salt - to taste


1. Heat 1 tsp of olive oil in a flat, shallow pan and add potato cubes. Cover and cook until half done.

2. Add chopped spring onion leaves and bulb (the white part). Mix and cook for 3-4 minutes on medium-low heat.

3. Now, add the (thecha + oil) mixture and season with salt. Gently toss until potatoes are coated. Cook until done.

4. Serve with rice or roti. Tastes best when eaten hot.

until next time,


  1. ooooh !!! I love the sight of that kolhapuri teekha masala. OMG, loving it !!!

    1. Yes Priya, the thecha is fiery and garlicky. Yum stuff!

  2. Oh my Kolhapuri thecha is an amazing thing! Thecha comes from the Marathi word for pounding/smashing (because you smash chillies and garlic and salt together to make it). I love the way you have used it. It is excellent with bhakri (jowar bread).

    1. I had a feeling that the Maharashtrian in you will be super happy by looking at the packet of "thecha". ;-) Thanks for correcting me. I initially thought it was spelled as "Teekha". Now I know, its "Thecha". I loved its fiery taste and will try with jowar roti tonight.

  3. This looks so yum,,,,perfect with a bowl of steaming dal and plain rice,,

    1. Well said. Dal, spicy potatoes with steaming rice. Life is bliss indeed.

  4. I have thecha in my pantry ... but never thought of using it with potatoes .. As Nupur mentioned it is served normally with bhakri, will try with potatoes soon :)

    1. Wow, you have thecha at home? then you should make this recipe. am sure you will enjoy it.

  5. Woww... Looks super delicious Siri.. Yummy :)
    Indian Cuisine

  6. I love maharastrian spices..I used kolhapuri spicy masala n loved it..yet 2 use..nice combination..potatoes n spring onions is a hit combo at home

  7. Potatoes look so good. Love the fiery red color of the thecha!!!


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