Tuesday, 27 May 2014

Potato Crispies

Its definitely one of the lip smacking recipes when dipped with tomato sauce and a cup of tea. Well, who doesn't enjoy eating potato? A flavourful snack which pleases your stomach in minutes. Thanks to Foodelicious.com for the recipe of this yummy snack. 

I just tasted the potato mixture for checking salt and spice, but I couldn't resist digging in for more. Wish I had some pani poori's, I definitely would have reserved some for the stuffing. BTW, I am going to our fav pani poori shop in the evening:P:P 

Recipe Category: Snacks
Preparation Time:   30 minutes Cooking Time: 10 minutes Serves: 20 pieces 
Whole Wheat Flour 1 Cup
All Purpose Flour 1/2 Cup
Ajwain Seeds(Carom) 1 tbsp
Salt As required
Oil 2 tbsp
Boiled Potatoes 1
Chat Masala 2 tsp
Red Chilli Powder 2 tsp
Coriander Powder 1 tsp
Cumin Powder 1 tsp
Ginger Garlic Paste 1 tsp
Oil As required for frying
Water As required for dough
Method of Preparation:
  1. In a wide bowl, add whole wheat flour, then all purpose flour, salt and then oil. Knead the dough and keep aside.                                                                                                                                                        
  2. In another bowl, add boiled potatoes, chat masala, chilli powder, salt, coriander powder, cumin powder and ginger garlic paste. Smash it well with a potato smasher or spoon. If required, just sprinkle water to make it a smooth mixture. I didn't use water.                                                                                                        

  3. Divide the dough into medium size balls, roll out a dough into thin and big roll about 10" diameter. Spread the potato mixture thinly over the entire roll out dough, leaving the sides. Start rolling from one corner tightly till completely rolled.                                                       
  4. Start cutting 1 cm pieces from one corner and then press them between two palms to flatten them. In a kadai, add oil enough to fry, once hot, deep fry the rolls on medium flame till golden brown and crisp. Remove on a tissue paper to absorb excess oils, then cool in a air tight container. 

  • Roll the dough very thin. 
  • While serving, microwave the potato crispies for a minute and serve warm with sauce. 

1 comment:

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