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Potato Paneer Nuggets

Servings - 2 - 3

INGREDIENTS
Potatoes - 540 grams
Water - 1 litre
Grated paneer - 200 grams
Green chili - 1 teaspoon
Corn flour - 2 tablespoons
Bread crumbs - 15 grams
Onions - 75 grams
Chilli flakes - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Salt - 1 teaspoon
Chaat masala - 1 teaspoon
Coriander - 1 1/2 tablespoons
Lemon juice - 10 milliliters
All purpose flour - 60 grams
Corn flour - 30 grams
Black pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
Water - 160 milliliters
Bread crumbs - for cooing
Oil - for frying

PREPARATION
1. Take a pressure cooker, add 540 grams potatoes, 1 litre water and cover it with lid and cook until you hear 3 whistles.
2. Remove it from heat and peel the potatoes.
3. Transfer this into a mixing bowl and mash the potatoes with the help of a food masher.
4. Add 200 grams grated paneer, 1 teaspoon green chili, 2 tablespoons corn flour, 15 grams bread crumbs, 75 grams onions, 1/2 teaspoon chilli flakes, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon chaat masala, 1 1/2 tablespoons coriander, 10 milliliters lemon juice and mix all the ingredients well.
5. Take some mixture in your hand and shape it into a nugget.
6. Keep aside.
7. In a mixing bowl, add 60 grams all purpose flour, 30 grams corn flour, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 160 milliliters water and mix it well to make a thick batter.
8. Dip the prepared nugget in all purpose flour paste and then roll it in bread crumbs mixture.
9. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
10. Drain it on an absorbent paper.
11. Serve hot.

Besan Potato Squares

Servings - 2 - 3

INGREDIENTS
(For Besan Potato Squares)
Potatoes - 470 grams
Water - 1 litre
Dried thyme - 1/2 teaspoon
Dried parsley - 1/2 teaspoon
Dried basil - 1/2 teaspoon
Oregano - 1/2 teaspoon
Gram flour - 180 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Carom seed - 1 teaspoon
Cumin seeds - 1 teaspoon
Water - 500 milliliters
Oil - 30 milliliters
Salt - 1 teaspoon
Green chili- 1 teaspoon
Coriander - 2 tablespoons
Oil - for frying

(For Green Chutney)
Coriander - 1 teaspoon
Coriander - 15 grams
Mint - 15 grams
Jaggery powder - 2 tablespoons
Garlic cloves -
Ginger - 1 tablespoon
Green chili - 1/2 tablespoon
Tamarind - 1 tablespoons
Fresh coconut - 20 grams
Salt - 1 teaspoon
Water- 60 milliliters

PREPARATION

(For Besan Potato Squares)
1. Take a pressure cooker, add 470 grams potatoes, 1 litre water and cover it with lid.
2. Cook until you hear 2 - 3 whistles.
3. Open the lid and remove it from heat. Keep aside.
4. In a bowl, add 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, 1/2 teaspoon dried basil, 1/2 teaspoon oregano mix it well.
5. In a mixing bowl, add 180 grams gram flour, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon carom seeds, 1 teaspoon cumin seeds, and mix it well.
6. Add 500 milliliters water in it and mix it well to make a thick batter.
7. Heat 30 milliliters oil in a pan, add the prepared mixture and stir continuously for about 8 - 10 minutes to cook properly.
8. Remove it from heat and keep aside.
9. In a bowl, add the boiled potatoes and mash them with help of a food masher.
10. Then, add the cooked mixture, prepared mix herbs, 1 teaspoon salt, 1 teaspoon green chilli, 2 tablespoons coriander and mix it well.
11. Transfer this mixture into a tray and spread it evenly.
12. Freeze for 20 minutes.
13. Take it out, cut it in square shape pieces.
14. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
15. Drain it on an absorbent paper.

(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a paste.
2. Serve with prepared besan potato squares.