Potatoes are a staple in many cuisines around the world because they can be grown easily, are very versatile and taste amazing. In India, potatoes find their way in a variety of appetizers. Here are three quick recipes illustrating the same:
1. Spicy Stir-Fry Potatoes
Ingredients:
3-4 potatoes
A few tablespoons oil
1 teaspoon cumin seeds,
2 tablespoons chili flakes or green chili - finely chopped
1 teaspoon ginger – shredded or minced
2 tablespoons tamarind paste (if using the Tamarind concentrate, dilute it with water)
1/4 teaspoon sugar
Salt – to taste
1/4 cup cilantro chopped (you can also use cilantro paste)
2-3 tablespoons water
Directions:
Boil the potatoes, peel the skin and chop them into cubes.
Heat the oil in a frying pan, wait for 1-2 minutes before adding the cumin seeds.
Once the cumin seeds start crackling, add potatoes and sprinkle the salt over potatoes.
Stir-fry until potatoes are light golden brown (this should take about 6-7 minutes). Add ginger, green chilies and chili flakes. Stir for about a minute.
Add tamarind paste, and sugar mix it well. Add water as needed about 2-3 tablespoons. Potatoes should be moist.
Turn off the heat and add cilantro. Mix it well and serve hot.
2. Crispy Potato Patties
Ingredients:
3-4 large potatoes
A few tablespoons oil
1/2 cup cilantro leaves or paste
1 teaspoon red chili powder
1 green chili – finely chopped
Rock salt - to taste
Directions:
Wash, boil potatoes, peel and mash while still warm. Add green chilies, coriander leaves, rock salt, and red chili powder to the mashed potatoes and mix well.
Divide into ten to twelve portions. Shape them into round patties. Heat a pan and shallow fry the patties on both sides with oil till golden.
Drain onto an absorbent paper. Serve with mint chutney or lemon pickle.
[if !supportLists]3. [endif]Stuffed Bread Rolls
Ingredients:
5-6 potatoes
8 slices of bread
4-5 Curry leaves (Found at Big Y or Santiago's)
1/4 teaspoon Mustard seeds
2 medium onions
4-5 green chillies - chopped
1/4 cup chopped cilantro leaves or cilantro paste
Oil - for deep frying
Salt - to taste[if !supportLists]
Directions:
Boil and mash the potatoes.
Heat two tablespoon oil in a non-stick pan.
Add curry leaves and mustard seeds and sauté till the seeds splutter.
Add onions and sauté till transluscent.
Add green chillies and sauté further for two minutes. Add mashed potatoes and salt and mix well.
Add coriander leaves and mix well and set it aside. Divide into eight equal portions.
Meanwhile, soak the bread slices in water for few seconds. Remove and squeeze out excess water.
Stuff the potato mixture in the center of the bread and roll it and then press it tightly. Do the same for the reamining.
Heat sufficient oil in a pot/deep pan. Deep fry the bread roll till golden brown and crisp in color.
Drain on absorbent paper.
Serve hot with tomato ketchup and tamarind-dates chutney.
Enjoy!
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