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November 30, 2012

Potato 65

           Potatoes rolled in a thick batter and deep fried and tempered to get a restaurant look,can be served with sauces.

1 cup Boiled potatoes
1/2 tsp ginger garlic paste
1/2 tsp garam masala
1/2 tsp pepper powder
1/2 cup maida
1/2 cup corn flour
Salt to taste
oil for deep fry

1 cup curd
few bay leaves
Pinch of red food colour
2 tsp green chillies

Cooking Time & Calories:
Preparation Time:20min
Cooking Time:15min

Step 1:Mix ginger garlic paste,garam masala,pepper powder,salt,maida and cornflour in a bowl with water.
Step 2:Leave it for 10min.
Step 3:Put all the boiled potatoes in the batter and mix it well.
Step 4:Take oil in a  deep skillet for deep fry.
Step 5:Drop one by one and deep fry.
Step 6:Deep fry in oil untill it turns into brown colour and crispy.
Step 7:Take another pan with oil.
Step 8:Put green chillies and bay leaves in the oil and fry it.
Step 9:Mix food colour in the curd and add this mixture to the pan.
Step 10:Sprinkle salt and pepper powder
Step 11:Put in low flame and stir well.
Step 12:Add fried potatoes and mix well
Step 13:Boil for few minutes untill it becomes dry and serve hot.

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