Potato Crispies

Name: Potato Crispies
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 boiled potatoes; 1 bowl semolina; 2 bowl water; 1 tbsp ghee; 1 tbsp jeera( cumin) powder; 1/4 tsp salt; 1 inch ginger; 1 onion; 1/4 tsp asafoetida; 1 tbsp lemon juice; To taste salt; 1/4 tsp red chilli powder; 1/4 tsp black Pepper Powder; 2 tbsp chopped coriander leaves; as needed Cooking Oil for shallow frying; 2 tbsp tomato ketchup; 2 tbsp Green chutney

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron3 #week_11 #puzzle #potato #jeera

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron3 #week_11 #puzzle #potato #jeera

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Ingredients

2 servings

4boiled potatoes
1 bowlsemolina
2 bowlwater
1 tbsp ghee
1 tbsp jeera( cumin) powder
1/4 tspsalt
1 inch ginger
1onion
1/4 tspasafoetida
1 tbsplemon juice
To tastesalt
1/4 tspred chilli powder
1/4 tspblack Pepper Powder
2 tbspchopped coriander leaves
as neededCooking Oil for shallow frying
2 tbsp tomato ketchup
2 tbspGreen chutney

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Steps

1

Boil potatoes, peel, grate and keep aside.
2

Chop onion and grate ginger. Now heat ghee in a karahi and put cumin seeds and when cumin seeds splutter put ginger and onion. Add asafoetida. Cook till onion gets translucent.
3

Now add 2 bowls of water and let it boil. Add 1 bowl of semolina and keep stirring till water is absorbed.
4

When oil starts leaving the sides add salt, black pepper, red chilli powder, grated boiled potatoes and lemon juice.
5

Knead the dough thoroughly and then spread it on a greased thali with the help of spetula evenly. Allow it to cool and set in fridge for 15 minutes.
6

Remove it from the fridge and cut square pieces.
7

Now heat oil in a non stick griddle and shallow fry cut pieces of snack on low medium flame. Flip the side and fry from other side also till golden brown.