Welcome to my kitchen...

Welcome to my kitchen...
There is no love sincerer than the love of food. ~George Bernard Shaw

Tuesday, 6 July 2010

Chilli Potato

This delicious, easy to make dish is great as a snack or as a supplement to curry. Made from fried potatoes, dipped in corn flour batter, which are later stir fried with red bell peppers and spring onions and some spices to add to that mouthwatering hot flavor…
Health Check – Potatoes contain vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and polyphenols. A medium-size 150 g (5.3 oz) potato with the skin provides 27 mg of vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals.

4-5 medium sized potatoes (serves 3-4 people)
1 chopped Red Bell Pepper
3-4 spring onions (chop them with leaves)
1 tablespoon tomato ketchup
2 green chillies (cut into half)
1 dry red chilli
2 tablespoon corn flour
1 tablespoon plain flour
Salt to taste
10-11 cumin seeds
2 teaspoons ginger, garlic paste
¼ teaspoon red chilli powder (optional, if you want it to be more hot/spicy)
½ teaspoon garam masala
½ teaspoon coriander powder
Chopped coriander/cilantro for garnishing
Oil for shallow frying
2 tablespoon oil for cooking

Cooking Method
1. Wash the potatoes nicely and cut them into big pieces without peeling their skin.
2. In a bowl add 2 tablespoon of corn flour and 1 tablespoon of plain flour. Gently add some water to make a smooth paste.
3. Dip the potatoes in the corn flour mix and shallow fry them in oil, in a pan, until very light brown. (Do not over fry the potatoes as it may not taste good)
4. Drain oil from the fried potatoes and place them on a plate.
5. In a separate pan add 2 tablespoons of oil and let it heat.
6. Once the oil gets heated, add the cumin seeds and then the ginger, garlic paste. Stir fry about 1 minute.
7. Add the green chillies and the dry red chilli and stir fry again.
8. Now add the chopped spring onions and stir fry for 1-2 minutes.
9. Add all the spices (chilli powder, garam masala, coriander powder and salt) to the onions and stir fry for 30 seconds. Add very little water to avoid the spices getting burned.
10. Now add the chopped red bell pepper and stir fry for another 1-2 minutes.
11. Mix the tomato ketchup to the stir fried vegetables and stir for another 30 seconds.
12. Cover the lid of the pan for a minute.
13. Now add the fried potatoes to the stir fried vegetables and mix well. Stir cook these another minute.
14. Garnish it with chopped cilantro/coriander.
15. Your chilli potatoes are now ready to be served with naan/bread/chapatti.


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