3 kinds of Potato Snacks Indian Cuisine Recipes

Our Top 3 kinds of Potato Snacks Recipes

Enjoy our great tasting potato snacks from Indian Cuisines, if you are looking for something different then these 3 kinds of potato recipes for snacks will be the best for you.

Potato (Aloo) Tikki

Ingredients
For crust:
7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chilies ground
1/2 tsp. Punjabi garam masala
1/2 cup bread crumbs
salt to taste

Method:

Take a tbsp of potato mixture, spread on the palm.
Place a teaspoon full of dal mixture in the centre.
Roll so as to keep dal mixture inside and potato out.
Press gently into rounded flattish patties.
Shallow fry on a griddle, drizzling oil to crispen crust.
Serve hot with tamarind chutney and green chutney. or with tomato ketchup.

For Crust:
Mix all ingredients together thoroughly.
Keep aside.

For Filling:

Mash cooked dal coarsely with hands.
Mix in all other ingredients.

For filling:

1 cup channa dal cooked & drained
1 tsp. ginger grated
1 tsp. garlic grated
3 green chilies finely chopped
1/2 tsp. cumin seed powder
1 tbsp. coriander
salt to taste
oil for shallow frying

 

 

 

Masala Potatoes

Ingredients:

15 baby potatoes scraped clean and washed
1 tsp chili powder
1/2 tsp. each dhania powder and mango powder
3/4 tsp. sugar, sambhar or garam masala
salt to taste
1/4 tsp. turmeric powder
pinch asafoetida
1 tsp ginger and garlic grated

1-1 1/2 tbsp. oil
2 tbsp. curds
1 tsp mustard-cumin seeds

Method:

Do not peel potatoes.
Once scrubbed clean under running water, clean with a kitchen towel.
Make vertical slits (in an X shape) down the potato carefully.
Mix all the dry ingredients. Press mixture into the slits.
Pressure cook for 1 whistle only.
Heat oil in a Kadai (pan), add mustard-cumin seeds, wait to splutter.
Add ginger-garlic and potatoes, curds, chopped coriander and any leftover masala.
Cover and cook for 5 mins. or before the masala becomes too dry.
Serve hot with naan or bread or chappati

Grated Potato Snack

Ingredients:

2 large potatoes grated coarsely
3 red chilies finely chopped
1 tbsp. Coriander finely chopped
2 tbsp. Peanuts crushed not too fine
1/2 tsp. Cumin seeds
1/2 tsp. Sugar
1/2 lemon juice extracted
Salt to taste

Method:

Heat oil, add potatoes, stir fry for 2-3 minutes.
Take off fire, mix in all other ingredients.
Return pan to stove.
Stir and cook till potato is tender but not mushy to touch.
Serve hot with coconut chutney or as is.

 

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