Ala Baduma

Name: Ala Baduma
Prep time: 4 min
Cook time: 9 min
Total time: 18 min
Yield: 6 Portions
Ingredients: 500 grams Potato; 100 grams Sliced Onions; 10 Leafs Curry Leaves; 3 Mediums Green chilis; 1/2 teaspoon Turmeric powder; 1 tablespoon Chili Flakes; 1 teaspoon Salt; 2 tablespoons Oil; 1 Packet MAGGI Rasa Musu

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18 Min

Easy

An ala baduma is a spicy potato stir-fry which is made in a jiffy and enjoyed by the young and old alike in most of the houses and celebrations in Sri Lanka. Famous for its strong smell and crunch of gold, an ala baduma is usually consumed with rice, bread or string hoppers. Whether you’re preparing a traditional Sri Lankan meal or simply looking for a quick, comforting recipe, learning how to make ala baduma will add a delicious touch of island flavour to your table.

Ingredients

6 Portions

500 g

Potato

100 g

Onion

10 Leafs

Curry Leaves

3 Mediums

Green chilis

0.5 tsp

Turmeric

1 tbsp

Chili Flakes

1 tsp

Salt

2 tbsp

Oil

1 packet

MAGGI Rasa Musu

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Nutrition Value

Carbohydrates

21.9 g

Energy

138.2 kcal

Fats

4.9 g

Fiber

3 g

Protein

2.7 g

Sodium

587.8 mg

Sugars

3.2 g

Information per serving

Step 01
4 Min

Start by filling some oil in a pan and heating it. Add curry leaves and chopped onions to it when hot. Mix them together well until onions are golden brown color and start to release their aroma in the air. This is the aromatic base of your ala baduma.
Step 02
1 Min

Add turmeric powder, salt and chili flakes. Stir for a minute to combine the spices. The turmeric provides the potato with its usual yellow colour, and chili flakes add the amount of heat usual in Sri Lankan cooking.
Step 03
5 Min

Add the green chilies and make sure to boil them first and then add the boiled potatoes and make sure that they are blended well so that each piece of potato will be coated with the spicy onion mixture. Your kitchen would now be full of the pungent aroma of fried curry leaves spiced potatoes.
Step 04
3 Min

Add now MAGGI Rasa Musu seasoning and season. This provides a deep, strong flavour that is savoury, and the spicy powder and the flavouring complement each other so well. Mix properly so that the seasoning will cover the potatoes perfectly.
Step 05
5 Min

Finally, finish with fried green chilies and a sprinkle more curry leaves for that burst of fresh green. Serve hot over rice, bread, or roti for the ultimate Sri Lankan treat.

Nutritional facts per serving

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Ala Baduma

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Ala Baduma

Ingredients

Overlay Header

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Nutrition Value

Instructions

Step 01

Step 02

Step 03

Step 04

Step 05

Recipe PDF

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Discover more

More interesting Recipes

Kithul Thalapa

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