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Messages with the tag(s): Recipe
<Sonal> 
Strips of chicken breasts marinated, rolled in cornflakes and deep fried to golden perfection.
Preparation Time :25 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Boneless chicken breasts 4
Salt to taste
Black pepper powder to taste
Honey 2 tablespoons
Soy sauce 1 tablespoon
Vinegar 1 tablespoon
Egg beaten 1
Tomato ketchup 2 tablespoons
Cornflour/ corn starch 1 teaspoon
Corn flakes 1/2 cup
Oil to deep fry
Method
Cut the chicken breasts into 2”x ½” strips. In a bowl take the chicken fingers and add salt, black pepper powder, honey, soy sauce and vinegar and mix well. Mix egg well with the chicken. Add tomato ketchup. Add flour and cornflour and mix. Let it stand for ten to fifteen minutes. Crush the cornflakes and roll the chicken fingers in it till they are well coated Heat oil in a kadai and deep fry the chicken fingers till golden. Serve hot
Strips of chicken breasts marinated, rolled in cornflakes and deep fried to golden perfection.
Preparation Time :25 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Boneless chicken breasts 4
Salt to taste
Black pepper powder to taste
Honey 2 tablespoons
Soy sauce 1 tablespoon
Vinegar 1 tablespoon
Egg beaten 1
Tomato ketchup 2 tablespoons
Cornflour/ corn starch 1 teaspoon
Corn flakes 1/2 cup
Oil to deep fry
Method
Cut the chicken breasts into 2”x ½” strips. In a bowl take the chicken fingers and add salt, black pepper powder, honey, soy sauce and vinegar and mix well. Mix egg well with the chicken. Add tomato ketchup. Add flour and cornflour and mix. Let it stand for ten to fifteen minutes. Crush the cornflakes and roll the chicken fingers in it till they are well coated Heat oil in a kadai and deep fry the chicken fingers till golden. Serve hot
<Sonal>
Strips of chicken breasts marinated, rolled in cornflakes and deep fried to golden perfection.
Preparation Time :25 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Boneless chicken breasts 4
Salt to taste
Black pepper powder to taste
Honey 2 tablespoons
Soy sauce 1 tablespoon
Vinegar 1 tablespoon
Egg beaten 1
Tomato ketchup 2 tablespoons
Cornflour/ corn starch 1 teaspoon
Corn flakes 1/2 cup
Oil to deep fry
Method
Cut the chicken breasts into 2”x ½” strips. In a bowl take the chicken fingers and add salt, black pepper powder, honey, soy sauce and vinegar and mix well. Mix egg well with the chicken. Add tomato ketchup. Add flour and cornflour and mix. Let it stand for ten to fifteen minutes. Crush the cornflakes and roll the chicken fingers in it till they are well coated Heat oil in a kadai and deep fry the chicken fingers till golden. Serve hot
Strips of chicken breasts marinated, rolled in cornflakes and deep fried to golden perfection.
Preparation Time :25 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Boneless chicken breasts 4
Salt to taste
Black pepper powder to taste
Honey 2 tablespoons
Soy sauce 1 tablespoon
Vinegar 1 tablespoon
Egg beaten 1
Tomato ketchup 2 tablespoons
Cornflour/ corn starch 1 teaspoon
Corn flakes 1/2 cup
Oil to deep fry
Method
Cut the chicken breasts into 2”x ½” strips. In a bowl take the chicken fingers and add salt, black pepper powder, honey, soy sauce and vinegar and mix well. Mix egg well with the chicken. Add tomato ketchup. Add flour and cornflour and mix. Let it stand for ten to fifteen minutes. Crush the cornflakes and roll the chicken fingers in it till they are well coated Heat oil in a kadai and deep fry the chicken fingers till golden. Serve hot
<Sonal>
Strips of chicken breasts marinated, rolled in cornflakes and deep fried to golden perfection.
Preparation Time :25 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Boneless chicken breasts 4
Salt to taste
Black pepper powder to taste
Honey 2 tablespoons
Soy sauce 1 tablespoon
Vinegar 1 tablespoon
Egg beaten 1
Tomato ketchup 2 tablespoons
Cornflour/ corn starch 1 teaspoon
Corn flakes 1/2 cup
Oil to deep fry
Method
Cut the chicken breasts into 2”x ½” strips. In a bowl take the chicken fingers and add salt, black pepper powder, honey, soy sauce and vinegar and mix well. Mix egg well with the chicken. Add tomato ketchup. Add flour and cornflour and mix. Let it stand for ten to fifteen minutes. Crush the cornflakes and roll the chicken fingers in it till they are well coated Heat oil in a kadai and deep fry the chicken fingers till golden. Serve hot
Strips of chicken breasts marinated, rolled in cornflakes and deep fried to golden perfection.
Preparation Time :25 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Boneless chicken breasts 4
Salt to taste
Black pepper powder to taste
Honey 2 tablespoons
Soy sauce 1 tablespoon
Vinegar 1 tablespoon
Egg beaten 1
Tomato ketchup 2 tablespoons
Cornflour/ corn starch 1 teaspoon
Corn flakes 1/2 cup
Oil to deep fry
Method
Cut the chicken breasts into 2”x ½” strips. In a bowl take the chicken fingers and add salt, black pepper powder, honey, soy sauce and vinegar and mix well. Mix egg well with the chicken. Add tomato ketchup. Add flour and cornflour and mix. Let it stand for ten to fifteen minutes. Crush the cornflakes and roll the chicken fingers in it till they are well coated Heat oil in a kadai and deep fry the chicken fingers till golden. Serve hot
<Sonal> 
Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.
Preparation Time :15 minutes
Cooking Time :25 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 4 medium
Tomatoes, chopped 4 medium
Onions, chopped 2 medium
Green capsicum, chopped deseeded 1 medium
Cauliflower, grated 1/4 small
Green peas, shelled 1/4 cup
Ginger, chopped 1 inch piece
Garlic 8-10 cloves
Oil 3 tablespoons
Green chillies, chopped 3-4
Pav bhaji masala 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Pav 8
Fresh coriander leaves, chopped 1/4 cup
Lemons, cut into wedges 2
Method
1. Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. 2. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. 3. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. 4. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. 5. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. 6. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. 7. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.
Preparation Time :15 minutes
Cooking Time :25 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 4 medium
Tomatoes, chopped 4 medium
Onions, chopped 2 medium
Green capsicum, chopped deseeded 1 medium
Cauliflower, grated 1/4 small
Green peas, shelled 1/4 cup
Ginger, chopped 1 inch piece
Garlic 8-10 cloves
Oil 3 tablespoons
Green chillies, chopped 3-4
Pav bhaji masala 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Pav 8
Fresh coriander leaves, chopped 1/4 cup
Lemons, cut into wedges 2
Method
1. Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. 2. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. 3. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. 4. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. 5. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. 6. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. 7. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
<Sonal>
Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.
Preparation Time :15 minutes
Cooking Time :25 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 4 medium
Tomatoes, chopped 4 medium
Onions, chopped 2 medium
Green capsicum, chopped deseeded 1 medium
Cauliflower, grated 1/4 small
Green peas, shelled 1/4 cup
Ginger, chopped 1 inch piece
Garlic 8-10 cloves
Oil 3 tablespoons
Green chillies, chopped 3-4
Pav bhaji masala 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Pav 8
Fresh coriander leaves, chopped 1/4 cup
Lemons, cut into wedges 2
Method
1. Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. 2. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. 3. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. 4. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. 5. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. 6. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. 7. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.
Preparation Time :15 minutes
Cooking Time :25 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 4 medium
Tomatoes, chopped 4 medium
Onions, chopped 2 medium
Green capsicum, chopped deseeded 1 medium
Cauliflower, grated 1/4 small
Green peas, shelled 1/4 cup
Ginger, chopped 1 inch piece
Garlic 8-10 cloves
Oil 3 tablespoons
Green chillies, chopped 3-4
Pav bhaji masala 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Pav 8
Fresh coriander leaves, chopped 1/4 cup
Lemons, cut into wedges 2
Method
1. Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. 2. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. 3. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. 4. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. 5. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. 6. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. 7. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
<Sonal>
Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.
Preparation Time :15 minutes
Cooking Time :25 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 4 medium
Tomatoes, chopped 4 medium
Onions, chopped 2 medium
Green capsicum, chopped deseeded 1 medium
Cauliflower, grated 1/4 small
Green peas, shelled 1/4 cup
Ginger, chopped 1 inch piece
Garlic 8-10 cloves
Oil 3 tablespoons
Green chillies, chopped 3-4
Pav bhaji masala 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Pav 8
Fresh coriander leaves, chopped 1/4 cup
Lemons, cut into wedges 2
Method
1. Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. 2. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. 3. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. 4. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. 5. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. 6. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. 7. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.
Preparation Time :15 minutes
Cooking Time :25 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 4 medium
Tomatoes, chopped 4 medium
Onions, chopped 2 medium
Green capsicum, chopped deseeded 1 medium
Cauliflower, grated 1/4 small
Green peas, shelled 1/4 cup
Ginger, chopped 1 inch piece
Garlic 8-10 cloves
Oil 3 tablespoons
Green chillies, chopped 3-4
Pav bhaji masala 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Pav 8
Fresh coriander leaves, chopped 1/4 cup
Lemons, cut into wedges 2
Method
1. Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. 2. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. 3. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. 4. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. 5. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. 6. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. 7. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
<Sonal> 
Crisp Kerala banana wafers are simply delicious when fried in coconut oil
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Nendra Bananas 4 medium
Coconut oil to deep fry
Salt to taste
Method
Peel raw bananas. Heat sufficient coconut oil in a kadai. Hold the slicer over the hot oil and slice the bananas thin directly into the kadai and deep fry. Take some water in a bowl, add salt and mix. Sprinkle this mixture over the oil and wait till the water evaporates. Drain the wafers and place them on a tissue paper. When the excess oil has been absorbed transfer the wafers into another plate and serve. Or cool and store in an airtight container.
Recipe Tip
Nendra bananas are the big Kerala bananas. The wafers are yellow in colour but no turmeric powder is added. As they get fried they automatically turn yellow. If you do not like the flavour of coconut oil use any other oil of your choice but the flavour will be different.
Crisp Kerala banana wafers are simply delicious when fried in coconut oil
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Nendra Bananas 4 medium
Coconut oil to deep fry
Salt to taste
Method
Peel raw bananas. Heat sufficient coconut oil in a kadai. Hold the slicer over the hot oil and slice the bananas thin directly into the kadai and deep fry. Take some water in a bowl, add salt and mix. Sprinkle this mixture over the oil and wait till the water evaporates. Drain the wafers and place them on a tissue paper. When the excess oil has been absorbed transfer the wafers into another plate and serve. Or cool and store in an airtight container.
Recipe Tip
Nendra bananas are the big Kerala bananas. The wafers are yellow in colour but no turmeric powder is added. As they get fried they automatically turn yellow. If you do not like the flavour of coconut oil use any other oil of your choice but the flavour will be different.
<Sonal>
Crisp Kerala banana wafers are simply delicious when fried in coconut oil
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Nendra Bananas 4 medium
Coconut oil to deep fry
Salt to taste
Method
Peel raw bananas. Heat sufficient coconut oil in a kadai. Hold the slicer over the hot oil and slice the bananas thin directly into the kadai and deep fry. Take some water in a bowl, add salt and mix. Sprinkle this mixture over the oil and wait till the water evaporates. Drain the wafers and place them on a tissue paper. When the excess oil has been absorbed transfer the wafers into another plate and serve. Or cool and store in an airtight container.
Recipe Tip
Nendra bananas are the big Kerala bananas. The wafers are yellow in colour but no turmeric powder is added. As they get fried they automatically turn yellow. If you do not like the flavour of coconut oil use any other oil of your choice but the flavour will be different.
Crisp Kerala banana wafers are simply delicious when fried in coconut oil
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Nendra Bananas 4 medium
Coconut oil to deep fry
Salt to taste
Method
Peel raw bananas. Heat sufficient coconut oil in a kadai. Hold the slicer over the hot oil and slice the bananas thin directly into the kadai and deep fry. Take some water in a bowl, add salt and mix. Sprinkle this mixture over the oil and wait till the water evaporates. Drain the wafers and place them on a tissue paper. When the excess oil has been absorbed transfer the wafers into another plate and serve. Or cool and store in an airtight container.
Recipe Tip
Nendra bananas are the big Kerala bananas. The wafers are yellow in colour but no turmeric powder is added. As they get fried they automatically turn yellow. If you do not like the flavour of coconut oil use any other oil of your choice but the flavour will be different.
<Sonal>
Crisp Kerala banana wafers are simply delicious when fried in coconut oil
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Nendra Bananas 4 medium
Coconut oil to deep fry
Salt to taste
Method
Peel raw bananas. Heat sufficient coconut oil in a kadai. Hold the slicer over the hot oil and slice the bananas thin directly into the kadai and deep fry. Take some water in a bowl, add salt and mix. Sprinkle this mixture over the oil and wait till the water evaporates. Drain the wafers and place them on a tissue paper. When the excess oil has been absorbed transfer the wafers into another plate and serve. Or cool and store in an airtight container.
Recipe Tip
Nendra bananas are the big Kerala bananas. The wafers are yellow in colour but no turmeric powder is added. As they get fried they automatically turn yellow. If you do not like the flavour of coconut oil use any other oil of your choice but the flavour will be different.
Crisp Kerala banana wafers are simply delicious when fried in coconut oil
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Nendra Bananas 4 medium
Coconut oil to deep fry
Salt to taste
Method
Peel raw bananas. Heat sufficient coconut oil in a kadai. Hold the slicer over the hot oil and slice the bananas thin directly into the kadai and deep fry. Take some water in a bowl, add salt and mix. Sprinkle this mixture over the oil and wait till the water evaporates. Drain the wafers and place them on a tissue paper. When the excess oil has been absorbed transfer the wafers into another plate and serve. Or cool and store in an airtight container.
Recipe Tip
Nendra bananas are the big Kerala bananas. The wafers are yellow in colour but no turmeric powder is added. As they get fried they automatically turn yellow. If you do not like the flavour of coconut oil use any other oil of your choice but the flavour will be different.
<Sonal> 
These spicy croquettes of potato and carrot mixture stuffed in brown bread go well with tea
Preparation Time :15 minutes
Cooking Time :15 minutes
Servings :4
Ingredients
Potatoes, grated 4 medium
Carrot, grated 1 medium
Onion , chopped 1 medium
Fresh coriander leaves, chopped 2 tablespoons
Salt to taste
Green chutney 3 tablespoons
Cheddar cheese, grated 1/2 cup
Milk 2 cups
Brown bread slices 8
Olive oil 1/2 cup
Method
1.Preheat oven to 200°C. 2.Mix together potatoes, carrot and onion well. Add coriander leaves and salt and mix well. 3.Add green chutney and grated cheese and mix again. Divide the mixture into eight portions. 4.Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk. 5.Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape it into a croquette. 6.Grease a baking tray with a little olive oil and place these rolls on it. Brush some oil on the rolls. 7.Place the tray in the preheated oven and bake at 200°C for about fifteen minutes. Brush with a little more olive oil and continue to bake till the rolls are crisp. 8.Serve hot.
These spicy croquettes of potato and carrot mixture stuffed in brown bread go well with tea
Preparation Time :15 minutes
Cooking Time :15 minutes
Servings :4
Ingredients
Potatoes, grated 4 medium
Carrot, grated 1 medium
Onion , chopped 1 medium
Fresh coriander leaves, chopped 2 tablespoons
Salt to taste
Green chutney 3 tablespoons
Cheddar cheese, grated 1/2 cup
Milk 2 cups
Brown bread slices 8
Olive oil 1/2 cup
Method
1.Preheat oven to 200°C. 2.Mix together potatoes, carrot and onion well. Add coriander leaves and salt and mix well. 3.Add green chutney and grated cheese and mix again. Divide the mixture into eight portions. 4.Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk. 5.Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape it into a croquette. 6.Grease a baking tray with a little olive oil and place these rolls on it. Brush some oil on the rolls. 7.Place the tray in the preheated oven and bake at 200°C for about fifteen minutes. Brush with a little more olive oil and continue to bake till the rolls are crisp. 8.Serve hot.
<Sonal>
These spicy croquettes of potato and carrot mixture stuffed in brown bread go well with tea
Preparation Time :15 minutes
Cooking Time :15 minutes
Servings :4
Ingredients
Potatoes, grated 4 medium
Carrot, grated 1 medium
Onion , chopped 1 medium
Fresh coriander leaves, chopped 2 tablespoons
Salt to taste
Green chutney 3 tablespoons
Cheddar cheese, grated 1/2 cup
Milk 2 cups
Brown bread slices 8
Olive oil 1/2 cup
Method
1.Preheat oven to 200°C. 2.Mix together potatoes, carrot and onion well. Add coriander leaves and salt and mix well. 3.Add green chutney and grated cheese and mix again. Divide the mixture into eight portions. 4.Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk. 5.Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape it into a croquette. 6.Grease a baking tray with a little olive oil and place these rolls on it. Brush some oil on the rolls. 7.Place the tray in the preheated oven and bake at 200°C for about fifteen minutes. Brush with a little more olive oil and continue to bake till the rolls are crisp. 8.Serve hot.
These spicy croquettes of potato and carrot mixture stuffed in brown bread go well with tea
Preparation Time :15 minutes
Cooking Time :15 minutes
Servings :4
Ingredients
Potatoes, grated 4 medium
Carrot, grated 1 medium
Onion , chopped 1 medium
Fresh coriander leaves, chopped 2 tablespoons
Salt to taste
Green chutney 3 tablespoons
Cheddar cheese, grated 1/2 cup
Milk 2 cups
Brown bread slices 8
Olive oil 1/2 cup
Method
1.Preheat oven to 200°C. 2.Mix together potatoes, carrot and onion well. Add coriander leaves and salt and mix well. 3.Add green chutney and grated cheese and mix again. Divide the mixture into eight portions. 4.Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk. 5.Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape it into a croquette. 6.Grease a baking tray with a little olive oil and place these rolls on it. Brush some oil on the rolls. 7.Place the tray in the preheated oven and bake at 200°C for about fifteen minutes. Brush with a little more olive oil and continue to bake till the rolls are crisp. 8.Serve hot.
<Sonal>
These spicy croquettes of potato and carrot mixture stuffed in brown bread go well with tea
Preparation Time :15 minutes
Cooking Time :15 minutes
Servings :4
Ingredients
Potatoes, grated 4 medium
Carrot, grated 1 medium
Onion , chopped 1 medium
Fresh coriander leaves, chopped 2 tablespoons
Salt to taste
Green chutney 3 tablespoons
Cheddar cheese, grated 1/2 cup
Milk 2 cups
Brown bread slices 8
Olive oil 1/2 cup
Method
1.Preheat oven to 200°C. 2.Mix together potatoes, carrot and onion well. Add coriander leaves and salt and mix well. 3.Add green chutney and grated cheese and mix again. Divide the mixture into eight portions. 4.Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk. 5.Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape it into a croquette. 6.Grease a baking tray with a little olive oil and place these rolls on it. Brush some oil on the rolls. 7.Place the tray in the preheated oven and bake at 200°C for about fifteen minutes. Brush with a little more olive oil and continue to bake till the rolls are crisp. 8.Serve hot.
These spicy croquettes of potato and carrot mixture stuffed in brown bread go well with tea
Preparation Time :15 minutes
Cooking Time :15 minutes
Servings :4
Ingredients
Potatoes, grated 4 medium
Carrot, grated 1 medium
Onion , chopped 1 medium
Fresh coriander leaves, chopped 2 tablespoons
Salt to taste
Green chutney 3 tablespoons
Cheddar cheese, grated 1/2 cup
Milk 2 cups
Brown bread slices 8
Olive oil 1/2 cup
Method
1.Preheat oven to 200°C. 2.Mix together potatoes, carrot and onion well. Add coriander leaves and salt and mix well. 3.Add green chutney and grated cheese and mix again. Divide the mixture into eight portions. 4.Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk. 5.Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape it into a croquette. 6.Grease a baking tray with a little olive oil and place these rolls on it. Brush some oil on the rolls. 7.Place the tray in the preheated oven and bake at 200°C for about fifteen minutes. Brush with a little more olive oil and continue to bake till the rolls are crisp. 8.Serve hot.
<Sonal> 
Urad dal stuffed potato pattice, pan-fried and served with yogurt and chutney.
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
FOR PATTICE
Potatoes 4 large
Salt to taste
Oil to shallow fry
FOR FILLING
Split black gram skinless (dhuli urad dal), soaked and boiled 1 cup
Fresh coriander leaves, chopped 1 tablespoon
Green chillies, chopped 2
Black salt (kala namak) to taste
Asafoetida a pinch
Ginger, chopped 1/2 inch piece
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
FOR TOPPING (one portion)
Matara 1/2 cup
Yogurt 1/4 cup
Sweet date and tamarind chutney 2 tablespoons
Green chutney 1/2 tablespoon
Roasted cumin powder 1/4 teaspoon
Black salt (kala namak) a pinch
Chaat masala 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Papdis, crushed a few
Method
For the stuffing take urad dal in a bowl. Add green chillies, ginger, red chilli powder, salt, coriander leaves and mix well. Add salt to mashed potatoes and mix. Divide into eight equal portions. Heat a tawa. Take a portion of mashed potatoes in your palm, spread slightly, place a portion of the dal mixture in the centre and gather the edges and shape into a tikki. Shallow fry the tikkis on medium heat with a little oil till both sides are evenly golden brown. If the potato covering breaks up, add a little cornflour and mix. To serve place a tikki on a place. Pour some chilled yogurt, green chutney, sweet tamarind chutney over it. Sprinkle roasted cumin powder, chaat masala, red chilli powder and coriander leaves. Crush a few papdis and put on the top and serve immediately.
Urad dal stuffed potato pattice, pan-fried and served with yogurt and chutney.
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
FOR PATTICE
Potatoes 4 large
Salt to taste
Oil to shallow fry
FOR FILLING
Split black gram skinless (dhuli urad dal), soaked and boiled 1 cup
Fresh coriander leaves, chopped 1 tablespoon
Green chillies, chopped 2
Black salt (kala namak) to taste
Asafoetida a pinch
Ginger, chopped 1/2 inch piece
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
FOR TOPPING (one portion)
Matara 1/2 cup
Yogurt 1/4 cup
Sweet date and tamarind chutney 2 tablespoons
Green chutney 1/2 tablespoon
Roasted cumin powder 1/4 teaspoon
Black salt (kala namak) a pinch
Chaat masala 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Papdis, crushed a few
Method
For the stuffing take urad dal in a bowl. Add green chillies, ginger, red chilli powder, salt, coriander leaves and mix well. Add salt to mashed potatoes and mix. Divide into eight equal portions. Heat a tawa. Take a portion of mashed potatoes in your palm, spread slightly, place a portion of the dal mixture in the centre and gather the edges and shape into a tikki. Shallow fry the tikkis on medium heat with a little oil till both sides are evenly golden brown. If the potato covering breaks up, add a little cornflour and mix. To serve place a tikki on a place. Pour some chilled yogurt, green chutney, sweet tamarind chutney over it. Sprinkle roasted cumin powder, chaat masala, red chilli powder and coriander leaves. Crush a few papdis and put on the top and serve immediately.
<Sonal>
Urad dal stuffed potato pattice, pan-fried and served with yogurt and chutney.
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
FOR PATTICE
Potatoes 4 large
Salt to taste
Oil to shallow fry
FOR FILLING
Split black gram skinless (dhuli urad dal), soaked and boiled 1 cup
Fresh coriander leaves, chopped 1 tablespoon
Green chillies, chopped 2
Black salt (kala namak) to taste
Asafoetida a pinch
Ginger, chopped 1/2 inch piece
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
FOR TOPPING (one portion)
Matara 1/2 cup
Yogurt 1/4 cup
Sweet date and tamarind chutney 2 tablespoons
Green chutney 1/2 tablespoon
Roasted cumin powder 1/4 teaspoon
Black salt (kala namak) a pinch
Chaat masala 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Papdis, crushed a few
Method
For the stuffing take urad dal in a bowl. Add green chillies, ginger, red chilli powder, salt, coriander leaves and mix well. Add salt to mashed potatoes and mix. Divide into eight equal portions. Heat a tawa. Take a portion of mashed potatoes in your palm, spread slightly, place a portion of the dal mixture in the centre and gather the edges and shape into a tikki. Shallow fry the tikkis on medium heat with a little oil till both sides are evenly golden brown. If the potato covering breaks up, add a little cornflour and mix. To serve place a tikki on a place. Pour some chilled yogurt, green chutney, sweet tamarind chutney over it. Sprinkle roasted cumin powder, chaat masala, red chilli powder and coriander leaves. Crush a few papdis and put on the top and serve immediately.
Urad dal stuffed potato pattice, pan-fried and served with yogurt and chutney.
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
FOR PATTICE
Potatoes 4 large
Salt to taste
Oil to shallow fry
FOR FILLING
Split black gram skinless (dhuli urad dal), soaked and boiled 1 cup
Fresh coriander leaves, chopped 1 tablespoon
Green chillies, chopped 2
Black salt (kala namak) to taste
Asafoetida a pinch
Ginger, chopped 1/2 inch piece
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
FOR TOPPING (one portion)
Matara 1/2 cup
Yogurt 1/4 cup
Sweet date and tamarind chutney 2 tablespoons
Green chutney 1/2 tablespoon
Roasted cumin powder 1/4 teaspoon
Black salt (kala namak) a pinch
Chaat masala 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Papdis, crushed a few
Method
For the stuffing take urad dal in a bowl. Add green chillies, ginger, red chilli powder, salt, coriander leaves and mix well. Add salt to mashed potatoes and mix. Divide into eight equal portions. Heat a tawa. Take a portion of mashed potatoes in your palm, spread slightly, place a portion of the dal mixture in the centre and gather the edges and shape into a tikki. Shallow fry the tikkis on medium heat with a little oil till both sides are evenly golden brown. If the potato covering breaks up, add a little cornflour and mix. To serve place a tikki on a place. Pour some chilled yogurt, green chutney, sweet tamarind chutney over it. Sprinkle roasted cumin powder, chaat masala, red chilli powder and coriander leaves. Crush a few papdis and put on the top and serve immediately.
<Sonal>
Urad dal stuffed potato pattice, pan-fried and served with yogurt and chutney.
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
FOR PATTICE
Potatoes 4 large
Salt to taste
Oil to shallow fry
FOR FILLING
Split black gram skinless (dhuli urad dal), soaked and boiled 1 cup
Fresh coriander leaves, chopped 1 tablespoon
Green chillies, chopped 2
Black salt (kala namak) to taste
Asafoetida a pinch
Ginger, chopped 1/2 inch piece
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
FOR TOPPING (one portion)
Matara 1/2 cup
Yogurt 1/4 cup
Sweet date and tamarind chutney 2 tablespoons
Green chutney 1/2 tablespoon
Roasted cumin powder 1/4 teaspoon
Black salt (kala namak) a pinch
Chaat masala 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Papdis, crushed a few
Method
For the stuffing take urad dal in a bowl. Add green chillies, ginger, red chilli powder, salt, coriander leaves and mix well. Add salt to mashed potatoes and mix. Divide into eight equal portions. Heat a tawa. Take a portion of mashed potatoes in your palm, spread slightly, place a portion of the dal mixture in the centre and gather the edges and shape into a tikki. Shallow fry the tikkis on medium heat with a little oil till both sides are evenly golden brown. If the potato covering breaks up, add a little cornflour and mix. To serve place a tikki on a place. Pour some chilled yogurt, green chutney, sweet tamarind chutney over it. Sprinkle roasted cumin powder, chaat masala, red chilli powder and coriander leaves. Crush a few papdis and put on the top and serve immediately.
Urad dal stuffed potato pattice, pan-fried and served with yogurt and chutney.
Preparation Time :5 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
FOR PATTICE
Potatoes 4 large
Salt to taste
Oil to shallow fry
FOR FILLING
Split black gram skinless (dhuli urad dal), soaked and boiled 1 cup
Fresh coriander leaves, chopped 1 tablespoon
Green chillies, chopped 2
Black salt (kala namak) to taste
Asafoetida a pinch
Ginger, chopped 1/2 inch piece
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
FOR TOPPING (one portion)
Matara 1/2 cup
Yogurt 1/4 cup
Sweet date and tamarind chutney 2 tablespoons
Green chutney 1/2 tablespoon
Roasted cumin powder 1/4 teaspoon
Black salt (kala namak) a pinch
Chaat masala 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Papdis, crushed a few
Method
For the stuffing take urad dal in a bowl. Add green chillies, ginger, red chilli powder, salt, coriander leaves and mix well. Add salt to mashed potatoes and mix. Divide into eight equal portions. Heat a tawa. Take a portion of mashed potatoes in your palm, spread slightly, place a portion of the dal mixture in the centre and gather the edges and shape into a tikki. Shallow fry the tikkis on medium heat with a little oil till both sides are evenly golden brown. If the potato covering breaks up, add a little cornflour and mix. To serve place a tikki on a place. Pour some chilled yogurt, green chutney, sweet tamarind chutney over it. Sprinkle roasted cumin powder, chaat masala, red chilli powder and coriander leaves. Crush a few papdis and put on the top and serve immediately.
<Sonal> 
A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.
Preparation Time :70 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 2 large
Cottage cheese (paneer), grated 200 grams
Raisins 1 tablespoon
Oil + to deep fry 1 tablespoon
Onion , chopped 1 medium
Green chillies, chopped 3-4
Fresh coriander leaves, chopped 4 tablespoons
Garam masala powder 1 teaspoon
Salt to taste
Refined flour (maida) 4 tablespoons
Black peppercorns, powdered 1/2 teaspoon
Corn flakes, crushed 1 cup
Method
1. Soak raisins in warm water for some time before use. Drain well. 2. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. 3. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. 4. Make cylindrical shaped croquettes one inch thick and two inches long. 5. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. 6. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper. 7. Serve hot with green coriander chutney.
Recipe Tip
Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.
A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.
Preparation Time :70 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 2 large
Cottage cheese (paneer), grated 200 grams
Raisins 1 tablespoon
Oil + to deep fry 1 tablespoon
Onion , chopped 1 medium
Green chillies, chopped 3-4
Fresh coriander leaves, chopped 4 tablespoons
Garam masala powder 1 teaspoon
Salt to taste
Refined flour (maida) 4 tablespoons
Black peppercorns, powdered 1/2 teaspoon
Corn flakes, crushed 1 cup
Method
1. Soak raisins in warm water for some time before use. Drain well. 2. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. 3. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. 4. Make cylindrical shaped croquettes one inch thick and two inches long. 5. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. 6. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper. 7. Serve hot with green coriander chutney.
Recipe Tip
Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.
<Sonal>
A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.
Preparation Time :70 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 2 large
Cottage cheese (paneer), grated 200 grams
Raisins 1 tablespoon
Oil + to deep fry 1 tablespoon
Onion , chopped 1 medium
Green chillies, chopped 3-4
Fresh coriander leaves, chopped 4 tablespoons
Garam masala powder 1 teaspoon
Salt to taste
Refined flour (maida) 4 tablespoons
Black peppercorns, powdered 1/2 teaspoon
Corn flakes, crushed 1 cup
Method
1. Soak raisins in warm water for some time before use. Drain well. 2. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. 3. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. 4. Make cylindrical shaped croquettes one inch thick and two inches long. 5. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. 6. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper. 7. Serve hot with green coriander chutney.
Recipe Tip
Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.
A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.
Preparation Time :70 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 2 large
Cottage cheese (paneer), grated 200 grams
Raisins 1 tablespoon
Oil + to deep fry 1 tablespoon
Onion , chopped 1 medium
Green chillies, chopped 3-4
Fresh coriander leaves, chopped 4 tablespoons
Garam masala powder 1 teaspoon
Salt to taste
Refined flour (maida) 4 tablespoons
Black peppercorns, powdered 1/2 teaspoon
Corn flakes, crushed 1 cup
Method
1. Soak raisins in warm water for some time before use. Drain well. 2. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. 3. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. 4. Make cylindrical shaped croquettes one inch thick and two inches long. 5. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. 6. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper. 7. Serve hot with green coriander chutney.
Recipe Tip
Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.
<Sonal>
A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.
Preparation Time :70 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 2 large
Cottage cheese (paneer), grated 200 grams
Raisins 1 tablespoon
Oil + to deep fry 1 tablespoon
Onion , chopped 1 medium
Green chillies, chopped 3-4
Fresh coriander leaves, chopped 4 tablespoons
Garam masala powder 1 teaspoon
Salt to taste
Refined flour (maida) 4 tablespoons
Black peppercorns, powdered 1/2 teaspoon
Corn flakes, crushed 1 cup
Method
1. Soak raisins in warm water for some time before use. Drain well. 2. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. 3. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. 4. Make cylindrical shaped croquettes one inch thick and two inches long. 5. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. 6. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper. 7. Serve hot with green coriander chutney.
Recipe Tip
Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.
A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.
Preparation Time :70 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Potatoes, boiled and mashed 2 large
Cottage cheese (paneer), grated 200 grams
Raisins 1 tablespoon
Oil + to deep fry 1 tablespoon
Onion , chopped 1 medium
Green chillies, chopped 3-4
Fresh coriander leaves, chopped 4 tablespoons
Garam masala powder 1 teaspoon
Salt to taste
Refined flour (maida) 4 tablespoons
Black peppercorns, powdered 1/2 teaspoon
Corn flakes, crushed 1 cup
Method
1. Soak raisins in warm water for some time before use. Drain well. 2. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. 3. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. 4. Make cylindrical shaped croquettes one inch thick and two inches long. 5. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. 6. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper. 7. Serve hot with green coriander chutney.
Recipe Tip
Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.
<Sonal> 
Crisp fried potatoes tossed with spicy masala
Preparation Time :10 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Potatoes, cubed 1/2 inch 3 large
Lemon juice 3 teaspoons
Salt to taste
Ginger, cut into thin strips 1 inch piece
Oil to deep fry
Onion , chopped 1 large
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Green chillies, chopped 2
Fresh coriander leaves, chopped 3 tablespoons
Method
1. Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.2. Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. 3. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. 4. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.
Crisp fried potatoes tossed with spicy masala
Preparation Time :10 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Potatoes, cubed 1/2 inch 3 large
Lemon juice 3 teaspoons
Salt to taste
Ginger, cut into thin strips 1 inch piece
Oil to deep fry
Onion , chopped 1 large
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Green chillies, chopped 2
Fresh coriander leaves, chopped 3 tablespoons
Method
1. Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.2. Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. 3. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. 4. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.
<Sonal>
Crisp fried potatoes tossed with spicy masala
Preparation Time :10 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Potatoes, cubed 1/2 inch 3 large
Lemon juice 3 teaspoons
Salt to taste
Ginger, cut into thin strips 1 inch piece
Oil to deep fry
Onion , chopped 1 large
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Green chillies, chopped 2
Fresh coriander leaves, chopped 3 tablespoons
Method
1. Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.2. Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. 3. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. 4. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.
Crisp fried potatoes tossed with spicy masala
Preparation Time :10 minutes
Cooking Time :10 minutes
Servings :4
Ingredients
Potatoes, cubed 1/2 inch 3 large
Lemon juice 3 teaspoons
Salt to taste
Ginger, cut into thin strips 1 inch piece
Oil to deep fry
Onion , chopped 1 large
Chaat masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Green chillies, chopped 2
Fresh coriander leaves, chopped 3 tablespoons
Method
1. Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.2. Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. 3. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. 4. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.