कच्चे आलू से बनाएं कुरकुरा चटपटा नाश्ता जो सभी को बहुत पसंद आयेगा|Aloo Snacks Recipe|

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients and fiber.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and healthy fats.

rice flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour adds protein and fiber.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: black pepper

Paprika provides flavor without the heat.

Wash the medium-sized raw potato and soak it in water to prevent it from turning black.

Grate the potato using the smallest grater available until finely grated.

Rinse the grated potato 2-3 times in water to remove excess starch.

Drain the rinsed potato in a sieve to remove all excess water.

Heat a kadhai (wok) and add 1 tablespoon mustard oil.

Add 1/2 teaspoon black mustard seeds and curry leaves (if available) to the hot oil.

Once the mustard seeds crackle, add the grated potato to the kadhai and sauté for 1-2 minutes.

Add 1/2 teaspoon crushed red chili flakes, 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt to the sautéed potato and mix well.

Add 1 cup of water to the potato mixture and stir well, allowing it to come to a boil.

Once boiling, mix the potato well and cook until it is fully cooked and soft.

Add 1/2 cup of semolina to the cooked potato mixture and mix thoroughly to avoid lumps.

Cook the mixture on low to medium flame until the semolina thickens and leaves the sides of the kadhai.

Transfer the semolina mixture to a plate and spread it out to cool for 2-3 minutes.

Once cooled, grease your hands with oil and knead the semolina mixture into a smooth dough.

Take a lemon-sized portion of the dough, roll it into a ball, and flatten it slightly, creating a hole in the center.

Repeat the process to shape all the dough into vadas.

Prepare the slurry by mixing 3 tablespoons of all-purpose flour, chopped coriander, chili flakes, and salt in a bowl, adding water gradually to achieve a medium consistency.

Heat oil in the kadhai for frying the vadas.

Dip each vada into the slurry, allowing excess to drip off, and carefully place it into the hot oil.

Fry the vadas on high heat initially, then reduce to low to medium flame for even cooking.

Flip the vadas once they are golden brown on one side, ensuring both sides are cooked evenly.

Once cooked, remove the vadas from the oil and drain on a strainer to remove excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary