Everybody loves potatoes despite their high carbohydrate content! Potatoes are best served as starters and make for great finger food. Kids will love these simple and delicious versions of their favorite snack vegetable!
HONEY CHILLI POTATO
Slice potatoes in shapes of your choice and mix garlic paste, chilli powder, 1 tsp red chilli sauce, cornflour and salt in a bowl. Heat the oil in a pan, and deep-fry a few potato fingers at time till they turn crisp and golden brown. Now add oil in another pan, saute some chilli flakes and garlic, add honey, sugar, some salt and cook for a minute. Toss the deep fried potatoes and garnish it with chopped spring onions.
ALOO TIKKI CHAT
Boil potatoes and mash them. Add some tumeric powder, chilli powder, salt and chopped coriander. Blend them well and make patties from the mixture. Roll the patties in breadcrumbs and fry them until they turn golden brown. Take the tikkis in a serving plate, drizzle some sweet chutney and mint chutney. Add finely chopped onions, chat masala powder, sev and top it with coriander leaves.
Boil and peel the potatoes and carrots. Mash well. Add crushed ginger-cilantro-green chillies paste, salt, chat masala and cumin powder. Add corn flour and mix well to form a dough. You can now shape them into cutlet or lollipop and shallow fry them in a pan. Insert lollipop sticks to the patties and serve them with sauce.
BAKED JACKET POTATO
Cut the potatoes vertically into thin slices but not all the way through. Stuff them with cheese and sprinkle it with melted butter, salt, pepper and some of your favorite herbs. Now bake it until it turns golden brown, check if the potatoes are cooked with a fork.
The difference between fries and wedges is the way you cut them and also in fries we remove the skin, while in wedges we retain them. So after cutting the potatoes in your desired shape, boil them in salt water. Grind some cumin seeds, black peppercorns, red chilli and sea salt. Sprinkle the mixture to the boiled potatoes and mix. Add some refined flour and sprinkle a little water and mix. Heat oil in a pan and deep fry the wedges, till golden and crisp. Garnish with grated cheese and coriander.