Potatoes delight
December 10, 2008
Potatoes are most commonly used vegetable in India. It is used in almost all dishes to enhance the taste. It is rich in carbohydrates which is required by almost all age groups .Here are two different recipes of potatoes to add the flavor of your lunch and dinner.
Potato mint pear
Ingredients:
Boiled potatoes (grated)-1 kg medium sized
Salt to taste 1 tsp heaped
Green chilies -4-5 finely chopped
Few mint leaves (finely chopped)
1 very small onion (finely chopped)
Amchur-1tsp
Or
Lemon juice-3 tsp
4 bread slices/6tsp bread crumbs
Maida for coating
Oil for deep frying
1/3cup mint chutney (thick) few mint leaves for garnishing
½ tsp red chilly powder
1 tsp grated ginger
Method:
In grated boiled potatoes add finely chopped onions, grated ginger, red chilly powder, amchur, salt ,green chilies, mint leaves. At last, add bread slices after removing its sides. Mix it well like dough. First of all, wet your hands and then take little mixture on it and press to make balls.
Make a hole with side finger and fill with mint chutney then seal it with the help of potato mixture. Press from the opposite side and shape it like pear.
Coat it in Maida and deep fry it. Garnish it with mint leaves. Serve hot with chutneys.
Aloo acharia
Ingredients:
Boiled potatoes-1kg
Refined oil -1tbsp
Mustard seeds -1/2 tsp
Red chilly powder-1tsp
Turmeric powder-1tsp
Coriander powder-1+1/2 tsp
Kasoori methi-1tsp
Garam masala-1/2 tsp
Ground jeera-1/2tsp
Ground aniseeds -1tsp
Salt to taste
Amchur-1tsp
Few strips of ginger
Chopped green chilies
Method:
Heat oil and add mustard seeds, onion seeds along with red chili powder, haldi, and coriander powder and kasoori methi. Mix them well. Now add potatoes on high flame. Cook it for 3-4 minutes.
Add salt, garam masala, amchur mix well on slow fire. Cook it again for 3-4 minutes. Now add ground jeera. Then cook it for a minute on slow fire. Add few strips of ginger and green chilies.
Cook it for 2-3 minutes. At the time of serving, add lemon juice. Garnish with coriander leaves.
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