• SOUMYA S SUVARNA

Potato Bites


Indian cuisine does not contain the recipe for potato bites. The recipe is very much inspired by its meat counterpart. Western fast-food joints typically serve meat-based bites alongside burgers and pizza. They had to cater to the non-meat eaters in India when they introduced the same concept. The potato was the first option, followed by a vegetarian option. Indians were very enthusiastic about it. These days it is no longer just a side dish, but one of the most popular evening snacks. Further, fusion recipes use it in rolls, burgers, as a stuffing, and incorporate it in infusion recipes. In urban areas, the aloo bites recipe remains a popular snack. For a crisp and tasty potato bites recipe, I also want to offer some tips, suggestions, and variations. Firstly, texture entirely depends on the coating of breadcrumbs. Panco breadcrumbs, therefore, make an excellent snack because they make great snacks. You cannot pan fry or shallow fry bites recipes. The oil should be thoroughly dipped into the cheese to ensure that it is cooked evenly. Finally, try adding other cooked and mashed vegetables to the recipe. Peas, gobi, carrots, and capsicum are some of the most popular choices

INGREDIENTS

The ingredients for the aloo mixture are:

  • 3 boiled potatoes / aloos (mashed)

  • a cup of breadcrumbs

  • 2 tablespoons corn flour

  • 1 tbsp garlic paste

  • Chilli flakes 1 tsp

  • Mix one tablespoon of herbs with one teaspoon of olive oil

  • tablespoon powdered pepper

  • 1-2 tsp salt

Slurry made from corn flour:

  • 2 tablespoons corn flour

  • 2 tbsp plain flour or maida

  • Chilli flakes 1 tsp

  • *1 1/2 tsp garlic paste

  • A teaspoon of salt 12 tbsp

  • 12 oz. of water

  • In addition to the above:

  • Panko bread crumbs, 1 cup

  • Frying oil

How to proceed


1. In a large bowl, combine 3 boiled and mashed potatoes.

2. Blend 1 1/2 cups breadcrumbs with 2 tablespoons corn flour. This will help absorb the moisture.

3. also, add ¾ tsp garlic paste, 1 tsp chilli flakes, 1 tsp mixed herbs, ¼ tsp pepper powder and ½ tsp salt.

4. Squeeze and mix well to form a soft dough.

5. Add 1 tablespoon breadcrumbs to the dough if it is still sticky. This will absorb moisture. Set aside.

6. Next, shape the aloo mixture into cubes with a small ball.

7. Dip all over in corn flour slurry.

8. Roll in breadcrumbs. To get a crispy outer layer, cover twice with breadcrumbs.

9. Deep fry in hot oil or bake in a preheated oven at 180 degrees celsius for 15 minutes.

10. Continue stirring until it becomes golden brown and crisp. Let it drain on paper towel to remove excess oil.

11 Several bites of aloo / potato are served with tomato sauce as a final course.


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