Tag Archives: Potato

Appetizers/Snacks

Vegetable Cutlet

Vegetable cutlet

vegetable cutlet

Ingredients:

Mixed vegetables- 1 cup chopped and boiled (I used beans, carrot and peas)

Potato- 1 cup (boiled)

Cilantro- 1/2 cup

Red chilli powder- 1 tsp (adjust the spice level according to your taste)

Coriander seeds- 1/2 tsp

Ginger garlic paste- 1/2 tsp

Turmeric- a pinch

Lemon- 1

All purpose flour- 4 tbsp

Bread crumbs- 1/2 cup

Salt

Oil for frying

Method:

Peel and grate boiled potatoes. Heat a tablespoon of oil in a pan and add cumin seeds, once it splutter add turmeric, ginger garlic paste, sauté for few seconds and add grated potato, chilli powder, chopped cilantro and mix well. Squeeze as much as water as you can from the boiled vegetables and then add it to the potato mixture. Then squeeze some lemon for more taste. Sauté until the remaining water evaporates, for about 2-3 minutes.  Add salt and adjust the spice level at this point. The patties is the one which gives a great taste for the cutlet when fried. Allow the mixture to cool.

Meanwhile.. in a frying pan, add enough oil to fry the patties and turn on the heat. Put all-purpose flour and breadcrumbs in two different dishes  mix water to all-purpose flour and make a thick batter and keep it ready. Divide the mixture into equal small portions and flatten them into desired shape with 1/4 inch thickness.

Vegetable patties

Dip the patty first in all purpose flour batter and then coat it completely with bread crumbs and fry in the heated oil until golden brown. Enjoy with ketchup  and mint chutney.

vegetable cutlet

vegetable cutlet

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Chaat

Paani Puri (Bangalore style)

Pani Puri

Ingredients:

Puris- store bought (50 pieces)

Potatoes– 3 large

Dry green peas– 1 1/2cup

Onions– 1 finely chopped

Sev (0 size)- 1/2 cup

Cilantro- 1/4 cup chopped

For making pani:

Cilantro- 25 gms

Mint leaves– 25 gms

Green chilli- 1

Ginger- 1 inch

black salt– 1 tbsp

Amchur powder (dry mango powder)-1tsp

cloves- 1

cardamom- 1

lime juice– 1 tbsp

Grind all the above ingredients except salt, amchur powder and lime juice until smooth. Sieve the mixture with 1 cup of water, making sure to squeeze everything from the ground mixture. Add four more cups of water to the liquid extract and mix black salt, amchur powder and lime juice to it. Adjust the flavor according to your taste buds. Refrigerate at least for 2 hours before serving for best results.

Pani

Sweet chutney:

Tamarind extract-1/2 cup (remove extract from tamarind by adding 1/2 cup of luke warm water to a orange size tamarind or use 2 to 3 tbsp tamarind paste and dilute with water)

Jaggery– 3/4 cup

Roasted cumin seeds and fennel seeds- 1tsp each (powdered)

Heat the tamarind mixture and jaggery in a heat proof bowl and boil it for 5-10 minutes until the mixture becomes thick (pouring consistency). Mix the powdered mixture to the chutney. Cool it before serving.

Sweet chutney

Preparation:

Soak the dry green peas in water for 8 hours. Cook potatoes and soaked green peas in a pressure cooker or microwave until they are soft adding a teaspoon of black salt.

Keep all the ingredients handy. Mash the potatoes well.

Pani puri

Make a hole in the center of the puri making sure not to break the sides or the bottom. Add 1 or 2 tsp of cooked green peas, 1 tsp of mashed potato.

Pani puri

Then fill it paani and add a tsp of sweet chutney leaving just a little space for garnishing. More the paani, better the taste of paani puri

Pani puri

Add 1/2 tsp of chopped onions.

Pani puri

Garnish with sev and cilantro. Best way to have this is to make it individually and have it immediately. (I made these together just for the pictures!)

Pani puri

Pani puri

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