Water chestnut chips and masala curry

Name: Water chestnut chips and masala curry
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 canned each 8oz; 2 tablespoon oil + for deep-frying; 2 tbsp all-purpose enriched wheat flour; 2 tablespoon cornstarch; 1 tablespoon chopped garlic (optional); 1/2 tablespoon ginger, grated; 4 tablespoons sweet chilli sauce; 1 teaspoon red chilli powder; 1 tablespoon soy sauce; 4 stalks spring onion greens; 1 tablespoon tomato ketchup

Lakshmi Sridharan Ph D @cook_19872338

USA

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Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

4 servings

3canned each 8oz
2 tablespoonoil + for deep-frying
2 tbspall-purpose enriched wheat flour
2 tablespooncornstarch
1 tablespoonchopped garlic (optional)
1/2 tablespoonginger, grated
4 tablespoonssweet chilli sauce
1 teaspoonred chilli powder
1 tablespoonsoy sauce
4 stalksspring onion greens
1 tablespoontomato ketchup

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Steps

20 mins

1

Make a checklist. Keep required ingredients within reach, cut the spring onions leaves into small pieces
2

I used canned water chestnuts. Total 24 oz.
Heat sufficient oil in a kadai.
Take water chestnuts in a bowl. Add salt, all-purpose flour and cornstarch and mix well. make sure that the slices are coated completely
Deep-fry the water chestnuts in the hot oil till golden and crisp. Drain on absorbent paper.
3

I kept half of the fried chips to serve as chips. transfer to a serving plate. sprinkle freshly ground black pepper on the top. Serve with chili sauce, ketchup
4

Heat 2 tablespoon oil in a pan. Add garlic (optional) and ginger, mix and sauté for 30 seconds. Add sweet chili sauce and mix well. Add some water, mix and cook for 30 seconds. Add chili powder and soy sauce, mix and cook for a minute.. Add tomato ketchup and mix well. Add chopped spring onion greens and toss to mix. let the sauce thicken a little
5

Take the fried chips in a shallow bowl Pour the masala on the top. gently mix. Garnish with chopped green onion tops. Serve hot. Tastes great. You may serve with chappathi, parantha, dosai and etc.

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Lakshmi Sridharan Ph D @cook_19872338

on September 30, 2022 19:16

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography